Culinary School Week #10…Grilling »
By fitcoach on Mar 19, 2010 in Meats, Poultry, Sandwiches | 0 Comments
Although similar to broiling, grilling uses a heat source beneath the cooking surface. Grills may be electric or gas, or they can burn wood or charcoal, which will add a Smokey flavor to the food. Grilled foods are often identified by the crosshatch markings. Grilling is a dry-heat method of cooking. Cooking by dry-heat is [...]
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