Description
Grilling techniques involve applying high heat to cook food, with direct grilling producing a well-done finish and indirect grilling cooking food more evenly.
Technical
Direct grilling involves placing food directly over the heat source at high temperatures (400-500°F/200-260°C) for a short period, while indirect grilling involves placing food away from the heat source at lower temperatures (300-400°F/150-200°C) for a longer period. Both methods can result in a charred, caramelized crust on the surface of the food.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
smokycharredcaramelizedwoodyherb-infusedmeaty
Wine Analogy
Oak-aged Cabernet Sauvignon
Coffee Analogy
Dark roast Sumatran