Methods of Grilling > 자유게시판

Cooking with direct heat and cooking with indirect heat are the methods most often used when grilling. It is important to understand the differences between the two methods to ensure success when grilling. Grilled food is most often cooked with one or [empty] the other of these cooking methods, but occasionally, both methods are used and are alternated to Rocket Chef Turbo Grill crisper certain foods, which is often the case when grilling thick cuts of meat. The temperature required and the grilling method used, usually depends upon the type of food and the thickness of the food. When direct heat is used for grilling on a charcoal grill, the cooking temperature typically reaches 450ºF to 650ºF. Foods that are thin, such as thin cuts of meat, are the best choices for grilling with direct heat because the food is grilled quickly and evenly when using such high temperatures. Thicker foods may burn on the exterior before the interior portions are fully cooked; therefore, direct heat grilling is not a good choice for such foods. When grilling thin foods over direct heat, the result is best when the food is turned only once to cook both sides. This is a technique that is similar to sautéing foods in a pan on a kitchen range. Indirect heat grilling is often used in conjunction with direct heat grilling. Large meat cuts, for example, may be seared directly over high heat, which helps to seal in the juices, thereby maintaining tenderness. The meat is then placed in an area of the grilling grate that is away from the heat source in order for the indirect heat to cook the meat slowly until it has reached the proper doneness.

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