Grilling: Information from Answers.com

Grilling is a fast, dry method of cooking tender cuts of meat and vegetables with radiant heat directed from below or from above. Its chief benefit is that it provides for the maximum amount of browning. In addition, a well-seasoned grill imparts a distinct flavor of its own to food cooked on it.

Virtually every American man either feels himself to be a master of outdoor grilling or experiences a twinge of guilt at falling short. The backyard barbecue has become for many the epitome of the suburban good life.

Grilling owes part of its appeal to its apparent simplicity: humans, fire, and meat. But many people are deceived by what looks like a simple process, and a lot of good food ends up ruined unnecessarily. Worse yet, some of the most delicious uses of the outdoor grill are ignored.

It is important to understand that grilling is not the same as barbecuing, even though both can be done on the same covered grill wheeled out of the garage on Sunday afternoons. Barbecue is an indirect slow-cooking process that uses long periods of exposure to low heat to tenderize tough cuts like brisket and chuck steak. It is generally agreed that the correct barbecue temperatures are from 180°F to 300°F. During the hours of cooking, extra flavor can be imparted from the smoky character of the grill, from the fuel used, and from sauces that are applied regularly. It is possible to get and satisfy a sudden impulse to grill. Barbecue, on the other hand, is a matter that requires planning, careful thought, and the provision of some form of amusement for the chef.

Methods of Grilling

Grilling can be divided into three major cooking styles, depending on how the heat source is configured. But all agree that the heat used must be above 500°F. The under-heat technique and grill roasting have the advantage of flavor enhancement from the grill itself; other methods only simulate some of the attributes of grilling.

In traditional or under-heat grilling, food is placed on a rack or grill bars over a gas or charcoal grill. Because of the fast nature of the cooking process, it is necessary to preheat the grill and the racks.

In top-heat grilling or broiling, used mostly in restaurants, the food is placed under a salamander, a professional overhead cooking oven. Again the grill (broiler) must be preheated, for quick searing. The process does produce a fine grill quality, but falls short in two areas. It does not leave the distinct grill marks so prized by many chefs and grill fanatics alike, and it also does not impart a smoke flavor.

Pan grilling, the third main method, is suitable for the most tender cuts. The food is cooked directly on a heavy cast-iron pan or ridged griddle pan. The cooking surface should be lightly seasoned to avoid sticking. One advantage of this method is that the food can be seared on a ridged pan, then finished in the preheated oven. This professional method is practical when preparing banquet menus, because the chef can be sure of consistently cooking to the same degree of doneness.

Other techniques. Grill roasting or indirect grilling is a hybrid technique. The procedure uses a conventional grill in a nontraditional way: fire is ignited under part of the grill, the food is placed over the unheated or coolest part of the grill, and the grill lid is closed. Some of the flavor of the grill is imparted to the food, which is usually browned over the heated part. Grill roasting is best for foods that are already tender but have a larger mass; birds and fish are good candidates.

Grill smoking is another variation on indirect grilling. Before you start to grill, place a metal dish or foil package containing moistened wood chips or herbs below the grill and over the fire. The heat will make lots of smoke that will fill the closed grill and flavor the food. This is a particularly good technique to use with brined foods.

Grilling Basics

In terms of grilling tips, simple common sense is the rule. Always trim excessive fat off meat; this will help stop flareup, which adds a combustion taste to grilled foods. Always remove silver skin and connective tissue; silver skin does not dissolve when cooking, and connective tissue can cause meat to warp on the grill as the elastin shrinks.

As is true with all high-heat cooking, the best results come from food of uniform thickness. Trim the tapered ends from chicken breasts and vegetables and cook separately or reserve for another use. If grilling a vegetable—asparagus, for instance—try to select pieces that are of uniform thickness. Cutting other vegetables on a mandoline—a compact, hand-operated wood-or stainless steel-frame slicing and cutting machine with various adjustable blades—makes uniform thickness easy to obtain.

Dry ingredients that are exposed to high heat brown, their protein transformed by a series of changes called the Maillard reactions. Browned meats are much more flavorful, and when people say that they love the smell of cooked meat, they are in fact admiring the aromas that accompany browning. Maillard reactions take place only at temperatures well above the boiling point of water, so it is essential to pat meat that is wet or marinated dry before grilling. Meat and vegetables can also be brushed with oil or rubbed with infused oil. This actually facilitates browning while it adds flavor and prevents items from sticking to grids.

Season at the last minute. Never (except when braising) let meat sit in a coat of salt. Instead, add salt or salt-and-spice mixtures immediately before cooking. If salt is left on the surface it draws out the juices and toughens the meat. Be careful not to burn spices. With dry herb-and-spice rubs used to impart flavor, brush off excess before grilling; an option is to brush over the surface with oil before cooking, to prevent burning dry-rub ingredients.

When using natural fuel (charcoal) make sure coals are the correct temperature, and burnt down. A two-second hand count (meaning you can't hold your hand over the grill for more than two seconds) is the rule for a grill between 450°F and 500°F. Nothing imparts a bad resin flavor like charcoal that is not fully ignited and a cool grill.

The Science of Grilling

Some understanding of cooking chemistry helps in grilling. Chefs are reexamining the use of brining or salting to produce juicy items today, and it is only a matter of time before the consumer catches on to this technique. Brining—soaking lean cuts in salted water—preserves moisture. For fish, pork, chicken, or shrimp, prepare a brine with one cup of kosher salt per gallon of water (some brines also call for a small amount of sugar). Soak chicken in brine for two to twenty-four hours, other foods for as little as an hour. Rinse well, pat dry, and use the indirect method described above. The science behind the brine is simple; meat proteins are made up of amino acids, some of which are highly charged. They interact with the salt ions in the brine to open their structure and to dramatically increase their water-holding capacity. The salt actually moves into the meat, and extra water is also absorbed; on the grill, the salt in the meat holds on to the moisture, and so does the protein. The result is a juicier product, even from the high heat of the grill or the medium-high heat of grill roasting. Another way to impart flavor is by use of marinades and basting. Before cooking, meat proteins and vegetables may be marinated in mixtures of oil with vinegar, wine or citrus juice, herbs and spices, and other ingredients to help tenderize and add flavor. Marinades should always be blotted dry before grilling.

The process of grilling must also be defined in terms of the fuel used. There are several different types of grills, but gas and charcoal are by far the most common. They are also the source of the great grill debate: efficiency versus flavor. Today, gas grills represent about 60 percent of sales to household consumers. It is clear that they have their advantages, the most touted being ease of use, not having to add more fuel during long cookouts, and a juicy end product. Grilling purists, however, argue that hardwood charcoal gives a better flavor, and a smoky, drier character. The fuel source for charcoal grills has been recognized for at least five thousand years. No one is certain who discovered charcoal, but evidence of early use has been found all over the world. What most consumers may not know is that charcoal is actually wood; it is created by heating wood to high temperatures. Charcoal does provide a distinctive flavor that is not easily reproduced. And with the use of hardwoods like hickory, cherry, and mesquite, the flavor profile of the final product may have infinite variety. It is a tough decision for many people: the convenience of a gas grill against the flavor of charcoal.

Bibliography

Cooks Illustrated Editors. How to Barbecue and Roast on the Grill. Cooks Illustrated Library. Boston: Boston Common Press, 1999.

Fuller, Kristi M., ed. The New Grilling Book. Des Moines, Iowa: Better Homes and Gardens, 2000.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribners, 1984.

—Francis McFadden

"Charbroil" redirects here. For the G.I. Joe character, see Charbroil (G.I. Joe).

"Grilled" redirects here. For the 2006 film, see Grilled (film). For Breaking Bad episode, see Grilled (Breaking Bad).

Grilling mangals and kebabs

Hamburgers being grilled

Kansas City-style barbecue

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices (or other pieces). Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).^[1] Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling.^[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal convection.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).^[3]

Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.^[4]^[5]^[6] However, proper marination may reduce the formation of these compounds.^[7] Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.

Regional variations

In the US

Grilled bratwurst

Yakitori being grilled

Japanese traditional portable charcoal grill "Shichirin"

In the United States, use of the word grill refers to cooking food directly over a source of dry heat,^[8] typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling. Grilling may also be performed using stove-top "grill pans" which have raised metal ridges for the food to sit on, or using an indoor electric grill.

A skewer or brochette, or a rotisserie may be used to cook small pieces of food. The resulting food product is often called a "kabob" or "kebab" which means "to grill" in Persian, which is short for "shish kebab" (shish = skewer)(similar to a "satay" in Asian cuisine, or "alambre" in Mexican-Yucatan cuisine). Shish kebabs have a Persian origin, but are now commonplace in American cuisine.

Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used.

UK, Commonwealth and Ireland

In the United Kingdom, Commonwealth countries (except Canada), and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The "grill" is usually a separate part of an oven where the food is inserted just under the element.^[9] This practice is referred to as "broiling" in North America.

In Australia, grilling can refer to cooking food directly under a source of direct heat or with heat from below, as in the US.

In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create much smoke and cause splattering in the oven.^[10] Gas ovens often have a separate compartment for grilling, as a drawer below the flame.

Japan and other Asia

In Japanese cities, a yakitori cart, restaurant, or shop with charcoal-fired grills and marinated grilled meat on a stick can often be found. Yakiniku, is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures (this style of cooking has become widely popular throughout Asia). In Malaysia, Singapore, Indonesia, and Thailand, a popular food item from food vendors is satay, marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.

Germany

In Germany, the most prominent outdoor form of grilling is by using charcoal in a kettle. Besides charcoal, sometimes gas and electric heat sources are used, too. Other methods are used less frequently.

South America

In Argentina and Uruguay, both asado (beef roasted on a fire) and steak a la parrilla (beefsteak cooked on traditional grill) are staple dishes and even hailed as national specialities.

Health effects

Risks of grilling

As is true of any high-temperature frying or baking,^[11] when meat is grilled at high temperatures, the cooking process can generate carcinogenic chemicals.^[11]^[11]^[12]) Two processes are thought to be responsible. Heterocyclic amines - "HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures."^[11] Additionally, polycyclic aromatic hydrocarbons - "PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats."^[11]

However it is possible to significantly reduce carcinogens when grilling meat, or mitigate their effect. * Garlic, rosemary, basil, mint, sage, savory, marjoram, oregano, olive oil, cherries, and vitamin E have been shown to reduce formation of both HCAs and PCAs^[12]. Another method is pre-cooking the meat in the microwave, then draining meat juices so they do not fall onto flames, preventing release of PCAs.^[12] Side dishes and drinks rich in antioxidants, such as tea, have also been shown to neutralize the toxins by mixing in one's stomach^[12]

Benefits of grilling

Grilled foods can be lower in saturated fat, if fat is allowed to drip out after it liquifies.

Methods

Gridironing

Main article: Gridiron (cooking)

Food cooking on a charcoal grill

Preparation of Barbecue grill

Grilling chicken in a hinged gridiron

Gridironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors, using charcoal (real wood or preformed briquettes), wood, or propane gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting/barbecue. The suspended metal grate is often referred to as a gridiron.

Outdoor grilling on a gridiron may be referred to as "barbecue", though in US usage, the term barbecue referred to the cooking of meat by indirect heat and smoke (see below). Barbecue has several meanings and may also be used to refer to the grilled food itself, to a distinct type of cooked meat called Southern barbecue, to the grilling device used to cook the food (a barbecue grill), or to the social event of cooking and eating such food (which may also be called a cook-out or braai).

Charcoal kettle-grilling

Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle,^[13]^[14]^[15] to the point that the edges are charred, or charred grill marks are visible.^[16] Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources,^[17] offering meats that are cooked in this manner as "charcoal-cooked" or "charcoal-grilled".

Barbecue

Main articles: Barbecue and Barbecue grill

The term "barbecue" was traditionally applied to a cooking method where low, indirect heat and smoking wood (or hot coals of charcoal) were used to slow cook basted pork or beef, in a process similar to earth oven or masonry oven cooking.^[18]^[19]

Using indirect heat, one places the food item so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals - for example, having the burners going on the right side of a gas grill but off on the left side or placing the coals on the right side of the grill and no coals on the left side. In a charcoal grill, when indirect grilling, it is best to place a foil pan of water under the food to keep it from drying out. Using the indirect grilling method is best for large cuts of meat or bone-in poultry. It allows the food to slowly cook all the way through without burning or charring on the outside of the meat. Traditional American barbecue is cooked using a grill-roast or grill-bake method, combining two techniques simultaneously.

In addition, by using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and baking to cook meats that are stuffed or coated with breadcrumbs or batter, as well as to cook breads and even casseroles and desserts.^[20] When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing.

Grill-braising

It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone.^[21] This method of cooking is slower than regular grilling but faster than pit-smoking, starting out fast, slowing down, and then speeding up again to finish; if a pressure cooker is used, the cooking time will be much faster.

Indoor grilling

Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. Indoor grills are more likely to use electric or gas-based heating elements, however. Some manufacturers of residential cooking appliances now offer indoor grills for home use, either incorporated into a stovetop or as standalone electric devices.^[22]

Sear grilling

Sear-grill and gear grilling is a process of searing meat or food items with an infrared grill. In sear grilling, propane or natural gas is used to heat a ceramic plate, which then radiates heat at temperatures over 480 °C (900 °F).

Sear-grilling instantly sears the outside of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. Instead, the infrared grill directly heats the food, not the air.

Stove-top pan grilling

A grill pan

Stove-top pan grilling is an indoor cooking process that uses a grill pan - a cooking pan similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges, and also indirectly by heat radiating off the lower pan surface via the stove-top flame. Stove-top grill pans can also be used to put sear marks on meat before it is finished via overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.^[23]

Some griddles designed for stove-top use also incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface, or, in the case of reversible two-sided griddles, on one side with the flat surface on the other.

Flattop grilling

Main articles: Flattop grill and Griddle

Cooks at the Northern Lights Dining Room, Seattle, Washington, 1952. A flattop grill being used is located on the right.

Foods termed "grilled" may actually be prepared on a hot griddle, or flat pan. The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as sausages. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a branding plate, to mimic the appearance of charbroil-cooked food.

A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.

The first flattop grills originated in Spain and are known as planchas or la plancha. Food that is cooked a la plancha means grilled on a metal plate. Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the food being cooked. Also, with a plancha if you use a low even heat and a drop of oil you can toast the food and caramelize some of the natural sugars in the food. For example, "Filetes a la plancha" translates to grilled beef fillets. La plancha recipes are found in Latin American (South American countries like: Argentina, Chile, Uruguay, & Paraguay) and Cuban cuisine.

The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, steaming, stir frying, grilling, baking, braising, and roasting, and can also be used in flambéing. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface.

Charbroiling

Charbroiling, or chargrilling outside North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture. The phrase "put it in the broiler" is translated as "put it over/under the grill."

Overhead grilling

In the United States, oven pan broiling refers to a method of cooking on a broil pan with raised ridges, inside an oven, when the heat can be applied from either above or below. In gas and electric ovens, this is accomplished with a heating element and a broil pan. Sometimes, the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.

Salamander

Old electric grill with top heat (salamander)

A salamander is a culinary broiler characterized by very high temperature overhead infrared heating elements which may be powered by either electricity or gas. It is used primarily in professional kitchens for overhead grilling (US: broiling). It is also used for toasting, as well as browning of gratin dishes, melting cheeses onto sandwiches, and caramelising desserts such as crème brûlée.

Salamanders are generally similar to an oven without a front door, with the heating elements at the top. They are more compact: typically only half the height and depth of a conventional oven. They are often wall mounted at eye level enabling easy access and close control of the cooking process. Many salamanders can be fitted with a cast iron "branding" plate which are used to make grill marks on the surface of meat. Some grills can also be fitted with a rotisserie accessory for roasting meats.

Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping into the heat source. The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation times, which is a benefit in professional kitchens during a busy meal service.

Modern electric or gas salamanders take their name from the earlier salamander, an iron disc on a handle which is heated and placed over a dish to brown it, which in turn is named after the legendary salamander, an amphibian that was mythically believed to be immune to fire.^[24] In the 18th century, a salamander was the tool of choice for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle with 2 feet, or rests, arranged near the end (where the iron plate is) for propping the plate over the food to be browned.^[25]

Two-sided grilling

Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time.

The flame-grilling machine at Burger King, Carl's Jr./Hardee's, and other restaurants is called a 'broiler'. It works by moving meat patties along a chain conveyor belt between top and bottom burners, grilling both sides of the meat patty at the same time. This concept was invented in 1898, when the Bridge and Beach Co. of St. Louis, Missouri, started manufacturing a vertical cast iron stove. These stoves were designed to allow the meat to be flame-broiled (flame-grilled) on both sides at the same time. Custom hinged steel wire gridirons were built for use in the vertical broilers. The hinged gridirons were slid in and out of the stoves holding the meat while it cooked evenly on both sides, like modern day oven racks. These stoves took up a small amount of counter space. They were used in lunch spots to feed factory workers.^[26] One famous example of a vertical grill still in use is the purported inventor of the hamburger, Louis' Lunch^{[citation needed]}, in New Haven, CT.

During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular George Foreman Grill). US marketers of electric double-sided grilling appliances opted for the global term 'grilling' rather than the geographically isolated term "broiler." Hinged double-sided grills are generically known as contact grills.

Stone grills

Toaster

Main article: Toaster

Glowing filaments of a modern 4-slice toaster

A toaster is typically a small electric kitchen appliance designed to grill diverse types of bread products to make toast. A typical modern two-slice toaster draws anywhere between 600 and 1200 W and makes toast in 1 to 3 minutes. There are also non-electric toasters that can be used to toast bread products over an open fire or flame.

Notes

^ Answers.com definition
^ Answers.com definition
^ Google Books, Food quality and consumer value, Monika J. A. Schröder, Springer, 2003 ISBN 3540439145
^ Sugimura T, Wakabayashi K, Nakagama H, Nagao M (2004). "Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish". Cancer Sci. 95 (4): 290–9. doi:10.1111/j.1349-7006.2004.tb03205.x. PMID 15072585.
^ Scorecard: ranking 9/10
^ National Cancer Institute
^ Marinating 'may cut cancer risk': BBC
^ "License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997
^ See wikibooks:Cookbook:Grilling.
^ Howstuffworks. "In a kitchen oven, what is the difference between the bake setting and the broil setting?" Last accessed April 15, 2007. http://home.howstuffworks.com/question228.htm
^ ^a ^b ^c ^d ^e http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
^ ^a ^b ^c ^d http://altmedicine.about.com/od/healthykitchenrecipes/a/meatcarcinogens.htm
^ Charbroiling from Webster's dictionary
^ Char grilling from the Free Dictionary
^ Culture of Char-Grilling Spreads Across Australia
^ Char Grilling or Broiling Meat from Dr. Gourmet
^ Short Order Buyers Guide - Char broilers
^ The Little Black Book of Barbecue Mike Heneberry, Peter Pauper Press, Inc., 2004 ISBN 0880884894
^ Welcome to Weber.com
^ How to Bake Bread on Your Grill
^ A New Way to Grill: Barbecue-Braising - Fine Cooking Article
^ Indoor Grilling
^ Grilling from Answers.com
^ Oxford English Dictionary, s.v. 'salamander'
^ Feeding America (http://digital.lib.msu.edu/projects/cookbooks/html/museum/object_085.html)
^ Free Patents Online

References

Elliott, Richard Smith (1883). Notes Taken In Sixty Years. R. P. Studley & Co..
Riccio, Anthony V. (2006). The Italian Experience In New Haven : Images And Oral Histories. SUNY Press. ISBN 0-791-46773-2.
Romaine, Lawrence B. (1990). A Guide To American Trade Catalogs 1744-1900. Courier Dover Publications. ISBN 0-486-26475-0.

External links

Wikimedia Commons has media related to: Grilling

Wikibooks Cookbook has a recipe/module on

Grilling

Cooking techniques

Dry

Conduction	Dry roasting Hot salt frying Hot sand frying Searing

Convection	Baking Roasting (modern) Smoking

Radiation	Gridironing Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling

Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooker Sous-vide Steeping Stewing

Indirect heat	Bain-marie Double boiling Double steaming Steaming

Fat-based

High heat	Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying (bao) Sautéing

Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

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Grilling

Grilling

grilling

Grilling

Regional variations

In the US

UK, Commonwealth and Ireland

Japan and other Asia

Germany

South America

Health effects

Risks of grilling

Benefits of grilling

Methods

Gridironing

Charcoal kettle-grilling

Barbecue

Grill-braising

Indoor grilling

Sear grilling

Stove-top pan grilling

Flattop grilling

Charbroiling

Overhead grilling

Salamander

Two-sided grilling

Stone grills

Toaster

See also

Notes

References

External links