Grilled
Grilled
Grilled (/ɡrɪld/; from Old French gril, "grating") is a cooking technique 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 etymology of the term "grill" comes from the Old French word gril, meaning "grating". This term was adopted into English in the 17th century, originally denoting a gridiron or a framework of parallel bars. The cooking method itself has been used throughout history, with evidence of its use dating back to the prehistoric times.
Technique
Grilling is a form of cooking that involves applying dry heat to the surface of food. The heat source can be applied from above, below, or from the side, depending on the type of grill used. This method is often used for cooking meat, poultry, fish, and vegetables. The food is placed on a grill, an open wire grid with a heat source above or below, and is often flavored by the smoke produced from the drippings of the food that have vaporized on the hot coals or elements.
Health considerations
While grilling can add unique flavors to food, it also carries potential health risks. Some studies suggest that grilling meat or fish until it's charred can lead to the formation of harmful compounds, including polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). These compounds have been linked to various types of cancer in animal studies.
Related terms
- Barbecue: A method of cooking that involves slow cooking over low, indirect heat.
- Broiling: A method of cooking similar to grilling, but the heat source is above the food instead of below.
- Roasting: A cooking method that uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
See also
External links
- Medical encyclopedia article on Grilled
- Wikipedia's article - Grilled
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