Grilling is a form of cooking that involves dry heat applied to the food surface, usually from the top or bottom. Grilling usually involves a large amount of serial direct heat, and tends to be used to cook meat and vegetables quickly. Baked goods are cooked on a grill (open wire grids such as a grille with a heat source above or below), a grill pan (similar to a pan, but with an elevated back to mimic a wire from an open grill), or pan flat that is heated from below).
Heat transfer to food while using grill mainly through heat radiation. The heat transfer when using a grill pan or frying pan is by direct conduction. In the United States, when a source of heat for roasting comes from above, the roasting is called roasting . In this case, the pot holding the food is called a broiler pan, and heat transfer via thermal radiation.
Hot roasting can directly expose food to temperatures often more than 260 ° C (500 ° F). The roasted meats have a distinctive aroma and roasted taste from a chemical process called Maillard reaction. Maillard reaction occurs only when the food reaches temperatures greater than 155 ° C (310 ° F).
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopiren, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination can reduce the formation of these compounds. Grilling is often served as a healthy alternative to cooking with oil, although the fat and juices lost by roasting may contribute to drier foods.
Video Grilling
Variasi daerah
Asia
In Japanese cities, yakitori carts, restaurants, or shops can be found. It contains grilled roasted grill and marinated bake on top of the stick. Yakiniku is a type of food where meat and/or vegetables are roasted directly over a small charcoal or a gas grill at high temperatures. (This cooking style has become popular throughout Asia.) In Malaysia, Singapore, Indonesia, and Thailand, popular food from food vendors is satay, soaked meat with bamboo sticks baked on charcoal and served with beans (satay) sauce.
German
In Germany, the most prominent outdoor form of grilling is using a green field over a burning charcoal bed. Care is taken that charcoal does not produce fire. Often beer is sown over sausages or meat and is used to suppress fire. Meat is usually salted before roasting. In addition to charcoal, sometimes gas and electric heat sources are used. Other methods are rarely used.
South America
In Argentina and Uruguay, both asado (roast beef on a fire) and steak a la parrilla (steak cooked on a traditional grill) are the staple food and are even referred to as national specialties. Swedish
In Sweden, roasting directly over hot coals is the most prominent form of grilling. Usually the meat is Boston's butt, pork or pork fillet. It's also common to cook meat and vegetables together on a skewer, this is called "grillspett".
English, Commonwealth, and Irish
In the United Kingdom, Commonwealth countries, and Ireland, grilling generally refers to cooking food directly under direct, hot dry sources. The "grill" is usually a separate part of the oven where food is inserted just below the element. This practice is referred to as "roasting" in North America. Sometimes the term baking may refer to cooking with heat from below, as in the United States. In the 1970s and 1980s, two-sided vertical grills marketed by the Sunbeam company achieved cult status due to fast, clean, and no fat surgery.
In an electric oven, roasting can be done by placing food near the top heating element, with the bottom heating element and the open oven door partially. Bake in an electric oven can cause a lot of smoke and cause sparks in the oven. Gas and electric ovens often have separate compartments for grilling, such as drawers under a flame or one of the stove's heating elements.
United States
In the United States, the use of the word grill refers to cooking food directly on dry heat sources, usually with food placed on metal bars leaving a "grill". Grilling is usually done outdoors with charcoal grill or gas grill; The recent trend is the concept of roasting infrared. Roasting can also be done by using a "cooking pan" stove that has raised metal bulges for food to sit on, or using an indoor toaster.
Skewers, brochette, or rotisserie can be used to cook small pieces of food. The resulting food products are often called "kabob" ( the US term ) or "kebab" meaning "toasting" in Persia. Kebab is short for "shish kebab" (shish = skewer).
Mesquite or hickory wood chips (moist) can be added above the coals to create a smoldering effect that gives added flavor to the food. Other hard woods such as pecan, apple, maple and oak can also be used.
Maps Grilling
Health risks
Like frying or high temperature roasting, when meat is roasted at high temperatures, the cooking process can produce a carcinogenic chemical. Two processes are held responsible. Heterocyclic amines (HCAs) are formed when amino acids, sugars, and creatine react at high temperatures. Polycyclic aromatic hydrocarbons (PAHs) are formed when the fats and juices of the meat are roasted directly over an open flame dripping into the fire, causing a fire. This fire contains PAH which is then attached to the surface of the meat.
However it is possible to significantly reduce carcinogens when grilling meat, or reduce its effects. Garlic, rosemary, olive oil, cherries, and vitamin E have been shown to reduce the formation of HCA and PAH. A V-profile grill element placed at an angle can help drain a lot of meat juice and drip fat, and remove it from a heat source. The heat source at the top (as in many electric or gas ovens), or on the side (vertical toaster) completely avoids the burning of fat dripping from the meat, and contacts the meat with fire. Another method is to process meat in a microwave, which can reduce the formation of HCA by reducing the time that the meat must come in contact with high heat to finish cooking.
Method
Gridironing
Gridironing is cooking meat or other food using a grill hung over a heat source. Baking is often done outdoors using charcoal (native wood or preformed briquettes), wood, or propane gas. Food is cooked using direct heat. Some outdoor grills include a cover so they can be used as smokers or grill/barbecue grill. Remnants of suspended metal are often referred to as green fields.
Outdoor roasting on a green field can be referred to as "barbecue", although in US use, the term "barbecue" refers to cooking meat through heat and indirect smoke. Barbecue has several meanings and can be used to refer to the roasted food itself, to a type of cooked meat called a southern grill, to a grilling device used for cooking food (barbecue grill), or to social occasions cooking and eating such foods (which can also be called cook-out or braai ).
Boiler-baking charcoal
The kettle-baking charcoal refers to the process of roasting over a charcoal fire in the pitcher, to the point that the edges are charred, or a charred grill mark is visible. Some restaurants seek to recreate the charcoal-grill experience through the use of ceramic lava or infrared heat sources, offering meat cooked in this way as "charcoal" or "charcoal".
Baking bread
Using a baking pan laid out on the surface of the grill, as well as a drop pan below the surface, it is possible to combine grilling and baking to cook meat filled or coated with breadcrumbs or dough, and to bake bread and even casseroles and desserts. When cooking meat that is filled or coated, the food can be baked first on a baking sheet, and then placed directly on the roasting surface for charcoal signs, effectively cooking twice; the drop pan will be used to catch the crumbs that fall from the layer or stuffing.
Grill-braising
It is possible to boil meat and vegetables in a pan on a grill. Gas or electric grill will be the best choice for what is known as "barbecue-braising" or "grill-braising", or combine roasting directly on the surface and cooking in a pan. To cook on a grill, put the pan on the grill, cover it, and simmer for several hours. There are two advantages to cooking barbecue. The first is this method allows to brown the meat directly on the grill before the braising, and the second is that it is also possible to glaze the meat with the sauce and finish it directly over the fire after boiling, effectively cook the meat three times, resulting in a textured product soft that falls right off the bone. This cooking method is slower than regular roasting but faster than smoking, it starts quickly, slows down, and then speeds up again to get it done. If pressure cooker is used, cooking time will be much faster.
Indoor roasting
Many restaurants combine indoor toaster as part of their cooking utensils. This grill resembles an outdoor grill, where they are made of grids that are suspended over a heat source. However, indoor toasters are more likely to use gas or electric based heating elements. Some manufacturers of residential cooking equipment now offer indoor grills for home use, either incorporated into stoves or as stand-alone electrical devices.
Sear grilling
Sear-grill and toasting is the process of burning meat or food with an infrared grill. In burning fuel, propane or natural gas is used to heat the ceramic plate, which then radiates heat at temperatures over 480 ° C (900 ° F).
Sear-grilling instantly stings the outside of the meat to make the food more flavorful. Generally, grilling heats the surrounding air to cook food. In this method, the infrared grill instantly heats the food, not the air.
The top-surface pan potter
A top-surface pan grill is an indoor cooking process that uses a grill pan - similar to a fryer but with an elevated bulge to mimic the function or appearance of the grille. In roasting pan, the heat is applied directly to the food by the raised ridge and indirectly through the heat radiating from the bottom of the pan by the flame over the stove. The grill pan on the stove can be used to put sear marks on the meat before it is finished with radiant heat above the head. When cooking less meat, oil is often applied to the back of the pan to help release food.
Some gratings designed for stove use incorporate an elevated ridge alongside a flat cooking area. This is half the cooking surface or, in the case of an reversible two-sided griddles, on one side with a flat surface on the other.
Flattop grilling
Foods called "grilled" can actually be prepared in a hot skillet or flat pan. Woks or pans can be prepared with oil (or butter), and the food is cooked quickly on a big fire. Frying pan is best for relatively greasy foods such as sausages. Some baked goods with frying pans may have a grill mark applied to them during the cooking process with a branding plate, to mimic the appearance of cooked food with charcoal.
Flattop grills are cooking utensils that resemble frying pans but perform differently because the heating elements are coiled and not straight (side to side). This heating technology creates a very hot surface and even cooking, because the heat radiates radially above the surface.
The first flattop grills are from Spain and are known as planchas or la plancha. Cooked food la plancha means baked on a metal plate. Plancha griddles or chrome plated flat tops that prevent reactions with food. Some basic metal griddles will give a subtle flavor to cooked food.
Flattop grill is a versatile platform for many cooking techniques such as sautÃÆ' ing, baking, steaming, stir-frying, grilling, baking, boiling, and grilling, and can also be used in flambà © ing. In addition, pots and pans can be placed directly on the cooking surface for more cooking flexibility. In most cases, the steel cooking surface is flavored like cast iron cookware, providing a natural non-stick surface.
Charbroiling
Charbroiling, or chargrilling outside North America, refers to roasting on the surface with a wide ridge, to make the texture of the food slightly charred.
Overhead Grill
In the United States, baking oven pan refers to a method of cooking in an oven on a baked pot with an elevated ridge, where heat can be applied from above or below. In gas and electric ovens, this is done with heating elements and baked pots. Sometimes, food is placed near the top heating element to intensify the heat. The bottom heating element may or may not be left out and the oven door is sometimes partially opened. Gas ovens often have separate compartments for roasting, sometimes drawers under low fire.
Salamander
Salamanders are culinary grillers that are characterized by very high temperatures over electric or gas heating elements. These are used primarily in professional kitchens for overhead roasting (AS: roasting). It is also used for grilling, browning gratin dishes, melting cheese into sandwiches, and caramelizing desserts such as crÃÆ'¨me brÃÆ' Â »lÃÆ'Â © e.
The Salamander is generally similar to an oven without a front door, with a heating element at the top. They are more compact; usually only half the height and depth of the conventional oven. They are often mounted on the wall at eye level, allowing easy access and strict control of the cooking process. Many salamanders can be fitted with "cast branding" plates used to make grill marks on the meat surface. Some toasters can also be equipped with rotisserie accessories for roast beef.
Overhead heat has the advantage of allowing foods that contain fat, such as steak, meat and other cuts of meat, to be roasted without the risk of flare-ups caused by the drip fats fed to a heat source. Salamander facilities for very high temperatures also require less cooking time than other roasting techniques, reduced preparation time, which is useful in professional kitchens during busy meals.
Modern Salamanders take their name from the 18th century salamander , the tool of choice for baking the top of the dish. It consists of a thick iron plate attached to the end of a long grip, with two legs, or a rest, arranged near an iron plate to support the plate over the food to be browned. Its name is taken from a legendary salamander, a mythical amphibian believed to be immune to fire.
Double-sided roasting
Some commercial devices allow the beheading of both sides of the meat simultaneously at the same time.
The grill machines at Burger King, Carl's Jr./Hardee's, and other fast-food restaurants are called 'broilers'. This works by moving the meat loaf along the chain of conveyor belts between the upper and lower burners, baking both sides of the meat patty at the same time. This concept was discovered in 1898, when Bridge and Beach Co of St. Louis, Missouri, began producing vertical cast iron furnaces. The stove is designed to allow the meat to be roasted (fires) on both sides at the same time. Special hinged steel wire swords are built for use in vertical broilers. The hinged grille slid in and out of the stove holding the meat as it was cooked evenly on both sides, like a modern oven shelf. This stove takes a small amount of counter space. They are used at lunch places to feed factory workers.
During the 1990s, two-sided baking is very popular in the United States using consumer electric grills (eg, the popular George Foreman Grill). Electrical two-sided appliances marketers from the US choose the global term 'roasting' rather than the geographically isolated term "broiler". Double sided grinding is commonly known as a toaster contact.
Whole Planting
The whole grilling involves grilling the entire carcass as opposed to baking individual portion size pieces. This method is often used to avoid the need for complex grill equipment during, for example, hunting or expeditions in the wild. It's also a traditional method of cooking in some cultures where they do roast pork, luau, or barbacoa. There are some primitive methods and modern tools that copy and automate the primitive version:
- On a stick
- Spread horizontally with heat from high fire from the usual two fires on the side: In this version, which is basically a one-sided vertical grill, usually spice up the inside and sew the entrance of the enclosure using recently cut pieces sticks to keep juice, rotate back and forth (never coat the line below), harvest juice on the roasting tip, and use it as a spicy sauce on the outer surface.
- Spread horizontally above the embers: In this version the meat may be exposed to the smoke from the dripping fat.
- Planted in a heated and closed hole: version of tandoori or oven ground hole. The closed hole makes it difficult to check the correct amount of cooking time.
- Asado in the vertically planted vertical frame and bending over the embers: In this version it is common to open the torso to avoid uncooked parts.
- Hang in hot and closed holes (need to stick in hole holes, and heat-resistant hanging mechanisms such as metal hooks)
- On a tray in a large oven, hot and closed holes, barbecue or smokers
- In a fireproof enclosed container buried in embers or surrounded by fire: this is practical for small carcasses like whole chickens. One variation of this is to bury the food superficially and make fire, just to dig again; It is suitable for grilling all large pumpkins that have been opened from above, seeds removed, the inside is given sugar, and closed again.
See also
Note
References
Further reading
- Elliott, Richard Smith (1883). Notes Taken In Sixty Years . R. P. Studley & amp; Co. Riccio's , Anthony V. (2006). Italian Experience in New Haven: Images and Oral Histories . SUNY Press. ISBN 0-7914-6773-2. Romaine, Lawrence B. (1990). Guide to American Trade Catalog 1744-1900 . Courier Dover Publication. ISBNÃ, 0-486-26475-0.
External links
- List of toaster restaurants - places-to-eat-near-me.com
- List of grilled recipes - allrecipes.com
Source of the article : Wikipedia
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