Broil, Grill and Griddle

Broil

Broiling is a relatively fast and high-fire cooking method, mainly used for tender meat, poultry, fish and some vegetables.

Broiling's approach also has some basic skills:

1. The cooking temperature can be adjusted by moving the distance between the support and the heat source.

2. Use smaller firepower (away from the heat source) for large, thick, or well-cooked foods. For those thin sheets or those that want to taste better, use higher firepower (closer to the heat source). In this way, both inside and outside of the food can be cooked to the desired level. This process needs to be mastered by many attempts, especially to make the surface browning reach the desired state.

3. Preheating the oven or oven and tray can help quickly fry the food, or help the food quickly add the desired color to the branding mark.

4. The ingredients can be dipped in edible oil first, so as to avoid sticking and becoming dry. If the ingredients are rich in fat, this step can be avoided and excess fat needs to be trimmed. You can't have too much oil. You have to take care of it carefully.

5. Turn over the food only once, that is, bake both sides once, to avoid breaking the food or overheating.

There is a low-intensity Broiler called Salamander, which is good for browning or melting top ingredients (such as cheese).

Grill

Grilling is a cooking process in which ingredients are placed on an open grid and heated by charcoal, electricity or gas below. Temperature control can be achieved by moving food to different temperatures.

Griddling is a kind of food that is placed in a flat-bottomed frying pan/pan with a solid surface (relative to Grilling) for cooking. It may use a small amount of oil to avoid the adhesion of food materials. Temperature can be adjusted, generally at about 177 degrees Celsius, much lower than Grill. In addition to meat, eggs, pancakes and vegetables can also be cooked on the Griddle.

Grooved Griddles allow food to be cooked like Grill, but with less smoke. The other side of the story, however, is that meat does not produce the smoky flavor of burning fat on a charcoal grill.

Pan-Broiling is very similar to Griddling, but it is baked in a sautre pan or skillet rather than on a flat plate. During this period, the grease needs to be removed from time to time, otherwise, it will be fried. This process cannot be added water, can not be covered, otherwise, it is not dry heating, because cooking materials will be more "steam".

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1. Broiling, cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differences from roasting and baking in that food is turned in the process so as to cook one side at a time. Temperatures are higher for broiling than for roasting; the broil indicator of a household R Ange is typically set around 550 degrees F (288 degrees C), whereas larger commercial appliances broil between 700 and 1,000 degrees F (371 and 538 degrees C).

Fish, fowl, and most red meats are suitable for broiling. Steaks, popularly broiled over coals, can also be broiled in skillets or in the oven set on a seasoned wooden plank.

2. A grill is a piece of cooking equipment where the cooking surface consists of an open rack or grate with a heat source underneath. Depending on the type of grill, the heat source can be an open flame (either gas or charcoal) or electric.

Food is cooked directly on the rack or grate of the grill, so the best types of foods for cooking on a grill tend to be meats and poultry, although firm fish, seafood, and also vegetables can be cooked on the grill.

Because a grill cooks with high-temperature dry heat, meats that are cooked on a grill should be tender cuts of meat, and marinating can be helpful to retain moisture.

One of the characteristics of food cooked on a grill is the grill marks from the grate or rack. This effect can be obtained by using a specially made pan called a grill pan. A grill pan has raised ridges that can produce grill marks, but cooking on a grill pan isn't really grilling, purists say.

A better question would be what can't you cook. Think fish--nothing beats salmon, halibut, tuna...you get the idea.

Steaks and roasts, poultry, vegetables, kebabs take on distinctive flavors when grilled. The only things to avoid are thin items; if you've sliced onions or mushrooms, for example, put them in a pan before cooking, but even those can be grilled.

3. A griddle is a great piece of cooking equipment to have in the kitchen. It is a flat cooking surface with a heat source underneath and can be in one of three formats. It can be a piece of cookware, such as a non-stick or cast iron griddle that is heated over a burner, or it can be built into a range. There are also electric griddles, which are plugged in and rest on the counter, separately from a stovetop.

Griddles are ideal when cooking for a crowd as they have a large surface area. The fact that there are no sides (as with a skillet) makes it easier to flip food, and the open area doesn't trap any moisture so the food—for example, hash browns—becomes nice and crispy.

When many of us hear griddle we think of breakfast. Probably because most pancake recipes instruct to "heat the griddle" as you make the batter, or as we sit at the counter at the dinner we watch the cook crack our eggs onto the griddle. It works well for not only pancakes and eggs but also bacon, French toast, hash browns, and other breakfast items. Griddles are also often used for cooking burgers and other hot sandwiches such as grilled cheese.

A commercial griddle (i.e. a griddle that is built into a range top) may look similar to a flat top but they are different in certain respects. For one thing, flat tops tend to be made of lighter steel, and the heat source underneath is made up of multiple round burners, not one that is rectangular and runs across the entire top, as is with a griddle. Also, only food is placed directly on the griddle, whereas a flat top can accommodate both food and cookware (such as pots and pans) on its surface.

Please choose the most suitable equipment carefully according to your needs.