Recipes @ Grilling Terms and Broiling

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Saturday, April 30, 2011

Grilling Terms and Broiling

Direct Versus Indirect Grilling

  • Direct grilling means food is placed on the rack directly over the coals. This method is often used for fast-cooking foods, such as hamburgers, steaks, boneless chicken, fish and seafood.
  • Indirect grilling means a covered grill acts an oven. A disposable drip pan is placed in the center of the charcoal grate and hot coals are arranged around it. This method is used for slower-cooked foods, such as roasts and bone-in poultry.
  • Broiling is a flavorful and nutritious method for cooking meat, fish, and poultry. Steaks and chops brown in their own juices. Additional fat often is not necessary although barbecue sauces or well-seasoned marinades are popular for the flavor they add. During broiling, the natural fat within the meat renders out and drips into the broiler pan. Generally, these drippings are not served. Since fish and poultry are relatively low in fat, melted butter or a special basting sauce is brushed over the surface of these foods not only for flavor, but also to keep them moist while cooking, and to promote even browning.
It's important when broiling to follow these tips:
  1. Preheat the broiler before cooking, but don't preheat the pan and rack—that can cause them to warp and may cause foods to stick. If you don't have a broiler pan, use a wire rack set in a shallow baking pan.
  2. Position the broiler pan and its rack far enough away from the heat source so the surface of the food, not the rack, is the specified distance from the heat. Use a ruler to measure this distance.

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