TECHNIQUE KNOWLEDGE
Grilling
Grilling cooks food over or near intense radiant heat, creating char, smoke, browning, and fast surface development.
Why It Works
Radiant heat browns exposed surfaces rapidly. Fire zones let the cook combine strong searing with gentler finishing heat.
Method
- Preheat and clean the grill.
- Create hotter and cooler zones when possible.
- Dry and season food; oil food or grate appropriately.
- Place food over the heat suited to its thickness.
- Turn when the surface releases cleanly.
- Move away from flare-ups and finish thicker items over gentler heat.
Good Cues
Controlled browning, clean grill release, rendered fat without uncontrolled flames, and a properly cooked centre.
Common Mistakes
- Cooking everything over the hottest zone.
- Pressing meat and squeezing out juices.
- Using sugary marinades over extreme heat from the start.
- Mistaking black soot for desirable char.
Professional Application
Used for steaks, poultry, seafood, vegetables, breads, skewers, fruit, and banquet live stations.
Chef’s Notes
Fire management is part of seasoning. Char should add complexity, not bitterness or soot.
Related Techniques
Pan-searing, broiling, roasting, basting, smoking, and marinating.
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