This is done by the help of a bar-b-que stove, with coals at the bottom which are to be lighted, and keep a wire net, on which you can keep your ingredients, like meat, fish etc, and cook it in the heat of the live coals. The fire should be smokeless. You can also use the modern ovens with grills. The material should be turned with the help of tongs. Just as in roasting, the outer crust is hardened, and inner parts are cooked in their own juice.
When you cook meat on a pre-heated, dry pan without oil it is called
pan-grilling. Broiling and grilling are the same: cooking food directly
under or over a heat source in the oven under the broiling element or
on the grill. Braising is to brown food in oil first, then cover and
cook in a small amount of liquid at a low temperature for a long time
either on top of the stove or in the oven. Roasting is to cook a food
in an open pan in the oven with no added liquid.
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