Discussed across grilling and BBQ forums around the globe, the elusive perfect GRILL MARK is the badge of excellence to the Steak Griller! The picture below doesn't begin to represent perfection but is provided as a reference...
The
word Grill actually refers to the grid of wire (rack) on
which the food is cooked and Grilling is a
form of cooking using grills (duh). The definition of grilling apparently varies
depending on where you are in the world however. In North America, the word grilling refers to
cooking food directly over Charcoal
or Gas flame on a grate that will leave "grill marks." This
type of cooking (grilling) would be referred to as barbecueing in the United
Kingdom. The term Barbecue in the U.S.
however doesn’t necessairly mean that you get grill marks on your meat. Traditional Japanese homes (and many in China
and Korea) have hibachis that are used for cooking (grilling). Grilling on a habachi is done directly over
hot charcoal at very high temperatures.
Now…if you LOVE THOSE GRILL MARKS use a rag to
wipe some vegetable oil on the grill after you scrape it clean and just before
you put it away for the night (if the grate is still just a little warm, all
the better). Then the next time you heat
up the grill for those steaks, run up the temperature and immediately “sear” in
those juices, picking up the meat with tongs (never poke holes in your meat)
and flip it over and “sear” the other side for 1 or 2 minutes…wala! Grill Marks (however if you cook it right,
the presentation of the meat won’t be remembered as long as the flavor…so don’t
worry about it! The secret is in the oil
on the grate and the temperature. Let
that meat rest by the way (to relax the meat) and lower the temperature and then
cook away. You do only flip your meat
once anyway, right? RIGHT!
…and just WHAT gives Grilled Meat that
distinctive taste? The Maillard
Reaction! The
maillard reaction[1] is what gives
grilled meat the taste. This chemical
reaction is the term for the browning of meat and is what distinguishes
‘grilling out’ from all other methods of cooking.
You are right about the Maillard reaction and moisture delays it, which is why I like to make sure the meat is dry before I start grilling.
ReplyDeleteyes, you are saying right without dry meat grilling test less
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