What Is Grilling?
What
is the definition of Grilling? How is it different from Barbecue or any other
outdoor cooking technique? In this article we will tell the definition of grilling
and the difference with other technique.
Definition of grilling
Barbecuing is explained as a fast dry heat cooking method that uses “a lot of direct radiant heat”. Frying in a pan or baking tray uses direct conduction heating, while grilling uses radiant heat.
The grill temperature usually exceeds 260°C/500°F, so this is a fast cooking method that you must watch carefully.
What
really makes grilled food taste better is the browning of protein and sugar,
which creates beautiful colors and extra flavors for meat and vegetables. This
browning occurs when the food temperature exceeds 155 °C/310 °F.
The difference between grilling and barbecue
The difference between grilling and grilling is temperature and cooking time. Grilling is fast cooking at high temperature, while barbecuing is slow cooking for several hours at low, indirect heat.
Another significant difference between the two cooking methods is the quality of the meat.
Hard and fat meat requires a long and slow cooking process to break down collagen and other tissues, making the meat juicy and tender. This is why we use larger and cheaper cuts when grilling.
On
the other hand, lean or tender meats, chicken, and seafood need to be cooked
quickly at high temperatures to raise the internal temperature to a safe level
without making them dry.
The
following is a list of foods suitable for grilling and barbecue
Which meat to use for grilling
• Hot dogand sausage
• Fish, shrimp and oysters on half shell
• Hamburger
• Steak and ribs
• Boneless chicken, turkey or duck
Which meat to use for barbecue
• Whole pork shoulder and ham
• Spare ribs-pork or beef
• Sirloin
• Whole or half goat, beef or pig
• Whole chicken, duck and turkey