Unit 21: Grilling and Broiling

1. Unit 21: Grilling and Broiling Related to roasting, but uses higher degrees of heat and smaller or portion cuts American Culinary Federation: Culinary Fundamentals.

2. American Culinary Federation: Culinary Fundamentals.

3. What Are Grilling and Broiling? • Grilling and broiling are dry-heat methods, for tender cuts of meat, usually portion size, through the direct application of radiant heat • Products have a flavorful exterior and a warm, moist interior • Grilled foods have a heated source from below, broiled from above • Sauces are accompanied and prepared ahead of time American Culinary Federation: Culinary Fundamentals.

4. Grilling and Broiling Techniques • Grilled foods may have crosshatch marks, denoting doneness (rare) • Special woods can be used to produce great flavors • Grilling burns away undesired fats • Broiled foods, heated from above, have most of the same qualities • Delicate items (fish) sometimes placed on a sizzle platter and oven finished American Culinary Federation: Culinary Fundamentals.

5. Units may be gas, electric, or wood fired With charcoal and wood it is harder to control the heat All must be kept clean Scrape grills or grids frequently, keep a grill brush handy and towels for wiping Empty grease traps after each shift Identify hot and cool zones for different types and thicknesses of products Other tools needed are: Tongs, spatulas Holding containers, cutlery Cutting board, heat lamp Equipment American Culinary Federation: Culinary Fundamentals.

6. Ingredients • Select tender, well-trimmed cuts • Determining doneness is achieved through internal temperature and the degree of firmness • Softer is rarer; harder is more well-done • Trimming must be close • This cooking method will have no tenderizing effect on food • Well-done food is a little tougher due to moisture loss American Culinary Federation: Culinary Fundamentals.

7. Sauce and Seasoning Options • Compound butters • Emulsion sauces • Coulis/salsa • Marinades and rubs • Sauce derivatives, prepared ahead American Culinary Federation: Culinary Fundamentals.

8. Blot food Place the better side down first as this will go to guest Place on the correct zone, thicker and very thin foods in cooler zones Season before grilling, brush with a small amount of oil Turn only once for rare and medium, more for well done Never use a fork, as juice will run out Allow some leeway for carry-over cooking Undercook a little Tips for Good Broiling American Culinary Federation: Culinary Fundamentals.

9. Red, rare meats have a dark red color Medium is pink and drier with medium-rare somewhere between Well-done has no color in the middle, but is grayish White items, such as poultry, are cooked through (à point) but show a “thread of pink” in the juice Fish is done when it becomes opaque on the outside but still somewhat translucent in the middle When done, fish of most types, should only offer the least bit of resistance when pressed Degree of Doneness and Color American Culinary Federation: Culinary Fundamentals.

10. Quality of Grilled and Broiled Items • Flavor, smoky • Marinades and rubs should be supportive, not overpowering • Surface should appear moist, appealing color • Texture will be tender, have a well-developed crust, and a moist interior • Rubbery and tough items have cooked too fast American Culinary Federation: Culinary Fundamentals.

11. Techniques for Very Delicate Items • Fish of a delicate nature can be placed on heavy, oiled sizzle platters • Finished in the ovens to prevent breaking up on the grates • For a l’anglaise, food is coated with white bread crumbs • They must finish in they oven or they will burn • Griddling, sometimes called grilling, is reserved mostly for breakfast and lunch items, but is invaluable for large-quantity searing or banquet preparation American Culinary Federation: Culinary Fundamentals.