Grilling

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

History

The origins of grilling began shortly after the domestication of fire, some 500,000 years ago. Early humans probably used sticks or spears to hold the food over the fire. The first true grills are thought to have been built by the indigenous people of the Americas.

Types of Grilling

There are several methods of grilling, including direct, indirect, and smoke grilling. Direct grilling involves placing the food directly over the heat source. For indirect grilling, the food is placed away from the heat source, and the cooking chamber is closed. Smoke grilling involves smoking the food at a low temperature for a long period of time.

Health Risks

While grilling can produce delicious meals, it also carries potential health risks. Heterocyclic amines (HCAs) are formed when amino acids and creatine (a chemical found in muscles) react at high cooking temperatures. Polycyclic aromatic hydrocarbons (PAHs) are created when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames.

See Also

• Barbecue
• Roasting
• Smoking (cooking method)

References

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