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Cooking Method: Grilling
Grilling is a dry-heat cooking method which uses a heat source located below the food.
The food is cooked on a metal grate which is suspended over a heat source. The grate should be clean and hot before placing the food on it. The cooking temperature for grilling is between 425°F and 550°F, or 219°C and 288°C.
During grilling, juices drip from the food onto the heat source. This creates smoke which adds flavor to the food.
Food must be turned during grilling to ensure even cooking.