Grilling

Lore & Background

Grilling involves cooking food on a grill, grill pan, or cast iron pan, with heat applied primarily through thermal radiation when using an open grill, or by conduction when using a pan. In the United States, grilling with heat from above is called broiling. Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can form carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons; marination may reduce these compounds.

Reader's Guide

Grilling is significant as a widespread cooking technique that allows for rapid preparation of meats and vegetables, often associated with outdoor cooking and social events. The method's reliance on high heat and direct radiation produces unique flavors via the Maillard reaction, but also raises health concerns due to the formation of carcinogens at high temperatures. Variations include grid ironing, charcoal kettle-grilling, grill-baking, grill-braising, sear grilling, stove-top pan grilling, flattop grilling, charbroiling, overhead grilling, and salamander broiling. Each variant adjusts the heat source, surface, or cooking process, offering different textures and flavors. Grilling is often presented as a healthy alternative to cooking with oils, though the loss of fats and juices can result in drier food. The term 'barbecue' in US usage typically refers to indirect heat and smoke cooking, distinct from direct-heat grilling.

Did You Know?

• Cooking beef, pork, poultry, and fish at high temperatures can form carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons.
• In the United States, grilling with heat from above is called broiling.