Grilling

Grilling means cooking directly under a source of direct, dry heat. The grill or griller (also called a broiler in the USA) is usually a separate part of an oven where the food is inserted just under the element. The Maillard reaction is very important in grilling and professional grilling chefs understand it either intuitively or scientifically. The door of a grill unit is normally left open during cooking to increase dryness. Until the advent of toasters, and toasted sandwich makers, grills were the main method for making toast and toasted sandwiches. The main disadvantage of using a grill for toasting, is that usually there is no cut-off mechanism or timer, and hence one can successfully set bread alight if the grill is left unattended.

Related Topics:
Grill - Broiler - Maillard reaction - Toaster - Toasted sandwich maker - Toast - Toasted sandwich

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In the United States, grilling is known as broiling; an American would understand the word grill to mean barbecue.

Related Topics:
United States - Broiling - Barbecue

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