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.

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

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Grill: :This article is about the cooking surface or compartment called a grill or griller. For the cooking method, see grilling....

Broiler: :This article is about a type of chicken. For the kitchen appliance, see Broiling....

Maillard reaction: The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and in...