Methods
Grid ironing 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 increase a extend so they can be used as smokers or for grill-roasting/barbecue. The suspended metal grate is often subject to as a gridiron.
Outdoor grilling on a gridiron may be planned to as "barbecue", though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke. Barbecue may 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(a) food which may also be called a cook-out or braai.
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. Some restaurants seek to re-create the charcoal-grilled experience via the ownership of ceramic lava rocks or infrared heat sources, offering meats that are cooked in this quality as "charcoal-cooked" or "charcoal-grilled".
By using a baking sheet pan placed above the grill surface, as alive as a drip pan below the surface, this is the possible to group grilling and roasting to cook meats that are stuffed or coated with breadcrumbs or batter, and to bake breads and even casseroles and desserts. When cooking stuffed or coated meats, the foods can be baked number one 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 all crumbs that fall off from the coating or stuffing.
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 so-called as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, increase a pot on top of the grill, go forward it, and permit it simmer for a few hours. There are two advantages to barbecue-braising. The number one is that this method helps for browning the meat directly on the grill before the braising, and theis that it also enables 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 correct off the bone. This method of cooking is slower thangrilling 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.
Many restaurants incorporate an indoor grill as component of their cooking apparatus. These grills resemble outdoor grills, in that they are produced up of a grid suspended over a heat source. However, indoor grills are more likely to use electric or gas-based heating elements. Some manufacturers of residential cooking appliances now advertising indoor grills for domestic use, either incorporated into a stove top or as a standalone electric device.
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 external of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. In this method, the infrared grill directly heats the food, non the air.
Stove-top pan grilling is an indoor cooking process that uses a grill 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 indirectly through the heat radiating off the lower pan surface by the stove-top flame. Stove-top grill pans can be used to put sear marks on meat previously it is finished by overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.
Some griddles intentional for stove-top use 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.
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(a) 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 factor is circular rather than straight side to side. This heating technology science 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 required 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.
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 near cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface.
Charbroiling, or chargrilling external North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture.
In the United States, oven pan broiling refers to a method of cooking inside an oven on a broil pan with raised ridges, where the heat can be applied from either above or below. In gas and electric ovens, this is accomplished with a broil pan. Sometimes, the food is placed most 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.
A salamander also salamander oven or salamander broiler is a culinary grill characterized by very high temperature overhead electric or gas heating elements. this is the used primarily in professionals such as lawyers and surveyors kitchens for overhead grilling. It is also used for toasting, browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts such as crème brûlée.
Salamanders are generally similar to an oven without a front door; the heating element is at the top. They are also more compact: typically only half the height and depth of a conventional oven. For convenience, they are often wall mounted at eye level, enabling easy access and close authority of the cooking process. many salamanders can be fitted with a cast-iron "branding" plate which is 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 service 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 onto the heat source. The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation time, which is a service in professionals kitchens during a busy meal service.
Modern salamanders take their name from the 18th century salamander, the tool of selection for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle, with two feet, or rests, arranged near the iron plate for propping the plate over the food to be browned. Its name in reorient was taken from the legendary salamander, a mythical amphibian that was believed to be immune to fire.
Some commercial devices allow the simultaneous grilling of both sides of the meat at the same time.
The flame-grilling machine at Carl's Jr./Hardee's, and other fast food restaurants is called a 'broiler'. It works by moving meat patties along a companies 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 intentional 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 innovative day oven racks. These stoves took up a small amount of counter space. They were used in lunch spots to feed factory workers.
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 'grill' rather than the geographically isolated term "broiler." Hinged double-sided grills are generically known as contact grills.
Whole grilling involves grilling a whole carcass as opposed to grilling individual portion sized cuts. This method is often used in order to avoid the need for complicated grill equipment during, for example, a hunt or expedition in the wild. It is also the traditional method of cooking in several cultures where they do a pig roast, luau, or barbacoa. There are several primitive methods and innovative equipment that copies and automates the primitive version: