Grilling
Cooking food over direct radiant heat, typically on a grate above a flame or charcoal.
What You're Doing
Cooking food over direct radiant heat from below, using a grate to create distinctive char marks and smoky flavor. The intense, dry heat caramelizes surfaces rapidly.
Visual Cues
Look for these signs to know your technique is working:
- Visible char marks forming on food
- Fat dripping causes brief flare-ups
- Food releases easily from grates when ready
- Smoky aroma develops
Why It Works
The intense radiant heat from below creates temperatures exceeding 300°C at the grate surface. This rapid Maillard browning, combined with fat dripping onto coals or burners, produces smoky flavor compounds unique to grilling.
Failure Modes
Avoid these common problems:
- Grates not clean or oiled - food sticks
- Not preheating long enough - uneven heat
- Flare-ups from excess fat - charring
- Lid open too long - temperature drops
Requirements & Guidelines
- Preheat grill thoroughly (10-15 minutes)
- Clean and oil the grates
- Create two-zone heat for versatility
Technical Details (CKL)
pan "grill" 30cm
heat pan to 230C
apply "oil" to pan
apply "protein" to pan
wait 4min