Grilled to Perfection

Grilling is not just about lighting a fire.

This is according to US-based celebrity chef Bobby Flay. For cooking experts like Flay who is known for his skills in the kitchen, the act of grilling food becomes an art form. So does this mean that one has to be a famous and talented chef, or attend a culinary course, in order to come up with exquisitely grilled gastronomic delights?

The answer, of course, is No. There are several surefire ways to get the best flavors out of grilled food. However, understanding the basics of grilling is as good a start as any for those who simply cannot get enough of the simple pleasures grilled food brings to the palate and to the spirit.

First of all, people need to understand that grilling is not exclusive to meats. Vegetables can also be grilled. Also grilling is not the same as barbecuing. The confusion stems from the general observation that both cooking methods bear a resemblance to each other. Do not be fooled, though. Barbecuing goes for slow cooking using a low temperature of about 180-300° Fahrenheit, or 82-149° Celsius. Barbecued food is also characterized by a smoky taste and scent.

This method is a whole lot different from grilling which primary aims to ensure that juices are sealed while quickly cooking food; thus, grilling uses high heat—about 500° Fahrenheit or 260° Celsius—to sear the meat or vegetables.

As cooking and eating is a very personal experience, an individual’s preference dictates the grilling process. There are those who choose various herbs, spices and sauces as marinades or rubs. In fact, marinades help make the meat more tender. For best results, it is advisable to rub or marinade the meat hours before grilling as such allows the flavor to be absorbed by the meat.

Using tongs instead of forks to turn the meat will also help seal the food juices. It should be noted that meat being grilled should be turned only once. To ensure that the meat is properly cooked, the lid of the grill can be closed as this helps increase and distribute heat to all sides of the meat.

Conce
s over carcinogens that are formed when grilling or barbecuing can be addressed by simply trimming beef and pork to rid itself of fat. Such a simple technique will lessen the amount of grease dripping onto charcoal which causes the formation of carcinogens. Furthermore, using salad oil instead of starter fluid is also a healthier way to grill.

Most people, in their haste to finish grilling, use every inch of space on the grill. However, it is better to always make sure that there is space left to move food being grilled in case flare ups and open flames happen. In addition, grilling meat which has been left to stand at room temperature helps in evenly cooking it.

Finally, one should be aware that different types of food require different temperatures when grilled. Even the same type of meat need to be grilled using different heat levels and cooking time, depending on the cut.