On food and cooking the science and lore of the kitchen ( PDFDrive ) 308

perfectgrillmarksarenecessary,onceor
twice.Iftextureandmoistnessaremore
important,thenflipeveryminute.
Frequentturnsmeanthatneithersidehas
thetimeeithertoabsorbortorelease
largeamountsofheat.Themeatcooks
faster,anditsouterlayersendupless
overdone.
GrillingandBroilingTheterm“grilling”is
generallyusedtomeancookingmeatona
metalgratedirectlyovertheheatsource,
while“broiling”meanscookingmeatinapan
belowtheheatsource.Theheatsourcemaybe
glowingcoals,anopengasflame,orceramic
blocksheatedbyagasflame,oraglowing
electricalelement.Theprimarymeansofheat
transferisinfraredradiation,thedirect
emissionofenergyintheformoflight:hence
theglowofcoals,flames,andheating
elements(p.781).Themeatsurfaceisonlya
fewinchesawayfromtheheat,whichisvery


hotindeed:gasburnsataround
3,000ºF/1,650ºC,coalsandelectricalelements
glowat2,000ºF/1,100ºC.Becausethese
temperaturescanblackenfoodsurfacesbefore
theinsideiscookedthrough,grillingis
limitedtosuchrelativelythinandtendercuts
aschops,steaks,poultryparts,andfish.
Themostflexiblegrillarrangementisa

densebedofglowingcoalsorhighgasflame
underoneareaforsurfacebrowning,sparser
coalsoralowergasflameunderanotherfor
cookingthrough,andthedistancebetween
meatandfireaninchortwo.Themeatis
cookedoverhighheattobrowneachsidewell
butasbrieflyaspossible,intwoorthree
minutes,andthenmovedtothecoolerareato
heatthroughgentlyandevenly.
Spit-RoastingSpit-roasting—impalingmeat
on a metal or wood spike and turning it
continuouslyneartheradiatingheatsource—
is best suited to large, bulky cuts, including