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When it comes to grills there are two kinds, those designed for indoor use, and those for outdoor use. Below is a selection of guides for each, outlining the prospective qualities of each. Grilling is a way of using heat, typically thermal radiation, to sear and cook meats and vegetables. A grill is as the name suggests, a mesh of wire, or griddled metal, which has heat applied to it, either from above, below or from both directions. Grilling, as a form of cooking, has come in for some criticism. Usually from the health lobby. The issue with grilling, is that at high temperatures it produces some unhealthy reactions in meats and fish. These amines and carcinogens are far from healthy, but there are ways to reduce your risks, such as proper preparation of the meat and fish with a marinade. However, what makes people keep coming back to roasted or seared meat, regardless of the health implications, is the Maillard reaction. This is the name of study which concluded at certain heats, grilling produces a distinct browning, taste and aroma. This chemical reaction is also the cause of believed cancer increasing carcinogens. There are two major ways to grill, in the home via a standalone griddle or stovetop griddle pan. Or outdoors, via a charcoal or gas powered grill. Each has their prospective pros and cons. In the UK, grilling is commonly thought of as using a griddle and an
electrical element which heats from above. In the US this would be referred
to as broiling.
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Grills
