Grilling
Grilling
Grilling (/ˈɡrɪlɪŋ/), 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.
Etymology
The term "grill" is derived from the Old French word graille, meaning "grate". The word was adopted by English in the 17th century, originally denoting a metal gridiron used for grilling.
Related Terms
- Barbecue: A method of cooking that involves grilling, smoking, roasting or baking food, traditionally meat, over a fire or heat source.
- Broiling: A method of cooking similar to grilling, but typically performed in an oven.
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
- Smoking (cooking): The process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
See Also
External links
- Medical encyclopedia article on Grilling
- Wikipedia's article - Grilling
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