Grilling Food

The cooking process known as grilling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a direct heat source. The aim in grilling is to retain the juices of food and develop flavor.

As it is a quick method, foods that are not tender, as, for example, tough meat, should not be grilled, because grilling does not help to render their fibers more tender. In applying this cooking process, which is particularly suitable for tender meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly and thus retain the juices. Next, the heat should be reduced if possible, and the food allowed to cook until done. Grilling produces an especially good flavor in the foods to which it is applied.