grilling
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Article
34 sectionsContents
- Methods
- Grid ironing
- Charcoal kettle-grilling
- Grill-baking
- Grill-braising
- Indoor grilling
- Sear grilling
- Stove-top pan grilling
- Flattop grilling
- Charbroiling
- Overhead grilling
- Salamander
- Two-sided grilling
- Whole grilling
- Health risks
- Regional variations
- Asia
- Japan
- Korea
- Philippines
- Malaysia, Singapore, Indonesia, and Thailand
- Europe
- Germany
- Sweden
- United Kingdom and Ireland
- North and South America
- Argentina and Uruguay
- Canada
- Mexico
- United States
- See also
- Notes
- References
- Further reading
thumb|right|Steaks and chicken breasts being grilled over charcoal thumb|Hamburgers being grilled over a [[charcoal fire]] thumb|Grilling Mangal (barbecue)|mangals and [[kebabs]]
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).