grilling

• grilling uses a dry heat at a higher temperature than baking or roasting to cook food
• as food is grilles, fats drip out of the food and the outside of the food becomes golden and crisp
• barbecuing is similar to grilling, but heat radiates from hot coals and food is cooked at lower temperatures for longer
• when grilling, heat is transferred to food through radiation or conduction
• you can grill many foods such as:

  • smaller bits of meat
  • vegetables
  • cheeses (eg halloumi)
• advantages of grilling:

  • foods cook quickly at high temperatures
  • its fairly healthy as no fat is added and fat from the food drips off when cooked
  • just like roasting and baking, the golden outside of the food looks and tastes nice and has a lovely crispy texture
  • grilling on a barbecue gives food a smoky flavour which is very popular
• disadvantages of grilling:

  • the high heat used when grilling can make it hard to cook the food evenly
  • its easy to burn the food, or to end up with the outside cooked but the inside still raw -which could lead to food poisoning
  • handling both raw and cooked meat may lead to cross contamination