(A)
Over heat (true grilling) e.g. Charcoal,
barbecues, gas or electrically-heated
grills.
(B)
Under heat - Gas or electric salamanders
(ovenfired grills).
(C)
Between heat - Electrically heated
grill bars or plates.
TECHNIQUES
There
are three main techniques:
Basting
All
grilling equipment must be greased
before and during cooking. Foods must
be brushed with oil before and during
cooking, this will stop them drying
out.
Crumbing
Meat/
fish can be passed through flour,
egg and breadcrumbs pane) or butter
and crumbs before traying up.
Charring
& Searing
This
is the marking of food with the aid
of very hot grill bars or a hot iron,
that gives the food its colour and
flavour.
