| GRILLING
(2 of 7) |
Hospitality
and Catering |
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| Because
grilling is such a rapid process using
intense heat it is only suitable for
certain cuts of the best quality meats,
inferior produce would just toughen
and become inedible. |
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| The
effect of fierce radiated heat seals
and coagulates the surface protein
giving maximum retention of nutrients
and flavour. |
| Meat,
poultry and offal cuts are buttered
with clairified butter or oil and
then seasoned, turned over and the
preparation repeated. |
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Care
needs to be taken when seasoning such
food to prevent the item from being
made too salty or peppery. |
| Take
account of the thickenss and size
of the food to be grilled. If the
food is thick, then it would be wise
to lower the grill tray setting to
avoid burning or charring the top
surface. |
| This
can become easily carbonised, resulting
in waste. |
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