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Grilling
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Geliefert zwischen Mo., 26.01.2026 und Di., 27.01.2026
Details
Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260°C (500°F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155°C (310°F).
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130293451
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Genre Technik
- Anzahl Seiten 124
- Größe H220mm x B150mm x T7mm
- Jahr 2010
- EAN 9786130293451
- Format Fachbuch
- ISBN 978-613-0-29345-1
- Titel Grilling
- Untertitel Frying Pan, Griddle, Barbecue Grill, Thermal Radiation, Maillard Reaction, Beef, Pork, Poultry, Heterocyclic Amines, Benzopyrene, Aromatic Hydrocarbon, Carcinogen, Marination, Fish, Barbecue
- Gewicht 201g
- Herausgeber Alphascript Publishing
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