Grilling (or) Broiling

Air as medium of cooking

Grilling (or) Broiling
  • Grilling consists of placing the food below (or) above (or) in between a red hot surface.
  • When under the heater, the food is heated by radiation only.
  • This results in the browning of foods.
  • Then the heat is more slowly conducted through the surfaces of the food downward.
  • As heating is mostly superficial, grilled foods are usually reversed or rotated.
  • If the food is above the heater, heat is transmitted to the food through convection currents as well as radiations.
  • This will consequently increase efficiency.
  • Foods cooked by grilling are cob of the corn, papad, brinjal, phulkas and sweet potato.
Last modified: Thursday, 31 May 2012, 9:33 AM