Grilling

Grilling is only good for high quality meat chunks, if using lower graded meat, it would lack tenderness and proper flavor.

The word grill also refers to a special utensil for grilling — metal grate set over open heat source — hot coals, gas, hardwood, electric gridiron and even volcanic stones.

The grilling can be made:

• Over the heat source — coals, gas or electrically heated stones

• Under the heat source — gas or electric salamanders

• Between the heat sources — ectirically or gas heated plates-gridirons

Grilling Over Heat Source

Before grilling, the grate wires are reheated and greased, to avoid the food sticking to the gridiron. The gridiron’s wires would bake the food’s both sides, giving it special taste and aroma.

Most products should be started grilling placed on the most heated part of the grill, following by the further moving towards the less heated parts, where the cooking ends. The cooking time depends on the product’s size.

Grilling Under Heat Source

Grilling under heat source is good for such products as stakes, chops and such products, that could be easily moved between the grilling plates.

Before grilling, preheat salamander and grease it.

Crumbly and unstable products, whole turbot and flounder could be grilled between well greased double handled grill, having two plates, fixed with a bolt in the center.

Tomatoes, mushrooms, bacon, sausages and kidneys could be grilled on a fine hole grate or on a flat sheet grill under the salamander.The sheet should have rims, to prevent the melted fat’s running out, and the food pieces sliding off

The salamander could also be used for browning the food, baking cheese and breadcrumb covered food and for glazing some products, such as macaroni, turbot fillet, and it can also be used for roasting.

Barbeque

Barbeque is the method of cooking food over open heat source, the synonym to grill.

Grilling Degree

Check the color of the juice, coming out of the product when pressing it.

If it is bloody and red — then the meat is undercooked

If it is pink — then the meat is just done

If it is clear — then the meat is well cooked through

Grilling Between Heat Sources

This method is used for cooking small chunks of meat and other products. The product is placed between two electrically heated grill grate plates.

Tips for Grilling

When using hard fuel, take actions to suppress flame and smoke before placing products on the grate. Otherwise, the food woul acquire unpleasant flavor.

Some products, for example, game or chicken chunks for grilling on spit, could be marinated before grilling. Some other products, like pork ribs, are abundantly sauced on both sides while cooking.

Baste any food when grilling, you can use any seasoned sauce, generally with vinegar or other acidulated mix, to keep the moist.