To grill, or, as it is known in the United States, to broil, food is to cook it quickly by direct heat with a hot flame.

Formerly this was done over hot embers or charcoal, giving the food a particularly delicious flavour. In modern times electric and gas grills perform the same function although the wood-smoke flavour is lost.

Meat, in particular steaks, and fish are the foods most commonly grilled .

Many dishes are improved by being placed under the grill for a few minutes before serving, either to brown the surface of the dish or to produce an au gratin finish.

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