Broiling Vs Grilling Research Paper

Grilling is similar to broiling, the primary difference is that grilling is cooked “over” a direct dry heat source on a gridiron (open wire grid) or a griddle (flat plate); whereas broiling, cooks food “from above.” Grilling uses a hot surface to cook foods, which creates a distinct aroma and flavor through a chemical process known as the Maillard reaction. The Maillard (pronounced “my-YARD”) reaction typically occurs when temperatures reach 285 F – 310 F or higher, causing the proteins in the meat to turn brown. The high heat sears the meat to seal in flavors. Searing is when you take browning to the extreme. You are cooking the outside of the meat as fast as you can, creating a thick, flavorful crust. Grilled foods need to be turned once, during the cooking process, to ensure even cooking. Do not pierce the meat. Grilling provides a high retention of vitamins
Roasting is done in a preheated, uncovered, shallow pan, in the oven, at temperatures of at least 300 F or higher. When the meat is placed on the preheated surface, it begins to brown. Browning does not cook the meat, it just changes the surface, creating a golden brown exterior and a moist, tender interior. Browning adds flavors and colors that you can’t produce with moist heat cooking methods. Roasting heats food evenly, due to the exterior of the food being exposed to the same temperature. This causes the food to become moist and juicy.
The term “Pan Roast” refers to searing the meat in a skillet, them placing it in the oven to cook.
Baking is virtually the same as roasting but is the term used for foods that are cooked at temperatures below 375 F. Baking surrounds food with hot air, causing foods to set (such as casseroles) or puff up and rise (like breads and muffins.) The hot air causes the sugars in the carbohydrates to caramelize, creating the golden brown color that is desired.
SAUTE SMOKE POINT SWEAT STIR FRY WOK