Cooking Techniques Grilling and Broiling

LABOR DAY –  GRILLING AND BROILING

Considered two of the oldest forms of cooking, these techniques require cooking close to a radiant heat or open flame. Broiling means that the heat is applied from above, and in grilling the heat is applied from below.

These two dry-heat cooking methods are primarily used for a la minute, or cooked to order, items.

Grilling allows the drippings from the item to fall into the heat source, which turns them to smoke, giving the item that familiar smoky flavor.

Broiling is reserved for tender portion-sized pieces of meat, poultry, or fish. The heat is generated from above the item by an adjustable electric or gas source. Conduction heat from the broiler grates is minimal, though they do give the items the grill marks associated with this method of cooking.

Class attendees will learn the following:

To differentiate between the two methods
Safety precautions and equipment needed
Appropriate cooking temperatures for various proteins and meats
Optional components for this technique
Challenges and possible pitfalls while executing
Proper mise en place (preparation) is essential for all cooking methods.

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