Understand broiling and grilling

Understand broiling and grilling. Broiling and grilling are both dry cooking methods which involve heating food with an open flame. The only difference between broiling and grilling is that with broiling the heat source is above the food, whereas with grilling the heat comes from below.

• With grilling and broiling, the food is cooked by the hot air produced by an open flame. However, air is actually a poor conductor of heat, so the food needs to be placed quite close to the heat source. This means that the food cooks quickly on the outside, making grilling or broiling a good option for tender cuts of meat, chicken and fish.
• Due to the hot and dry nature of this cooking method, a lot of foods will be marinated before cooking to ensure that they stay moist and flavorful. Marinatingmeans soaking food in a seasoned (and often acidic) liquid before cooking. It is done in order to tenderize meat and add flavor to various foods.
• The food is usually placed on some kind of grid or grate, which allows the fat to drip off and produces the distinctive, striped grill-marks that this cooking method is known for.
• The food will need to be turned or flipped over once during grilling/broiling to ensure it is evenly cooked on both sides. Other than that, the food should not be moved during cooking.
• Barbecuing is almost the same as grilling, except that the flame is produced by burning wood or coal, giving food a distinctive smoky flavor.^[4]

Resource: wikihow.com