What is brilliant?

Broiling is a cooking process that includes the use of very high heat for a short time. In addition to fast food production, brilloning is also used for low -fat cooking. In general, thinner cuts of meat are more suitable for rolling to ensure that the meat is brewed all the way. Meat, poultry, vegetables and seafood can be all grilled.

There are two different types of grilling. One involves cooking food in the oven, which is set to set the “brillos”. The second is called Mr. Broiling and takes place on the brewhouse using dry, high heat. Both produce slightly different end products, especially pelvic brilling, which may sometimes be closer to sauting than grilling. Broiling tends to produce a large amount of smoke, so it is important to do it in conditions with good ventilation. The food is grilled and the oven turns on "grilling". Broiling is heading intense heat to food directly higher to firing and cooking quickly. Food may need to be turned if there is particular forcesNo, and should be baked in robust cooking on the tray of the broiler.

The rugged pan is used on the flap on the hob. The cask is adjusted to high settings, which will head for the meat when it is placed in a pan. When fat is produced, it usually pours. Strong meals should always be inverted to ensure that they are properly cooked.

Some people compare grilling to barbecue because it is basically grilling the other way around. The heat comes from above, rather than below, but in both cases high heat is facing food quickly, seals taste and moisture. When the heat penetrates food, the food is brewed through. Both grilling and grilling can cause food to be burned, if not carefully monitored, always make sure that the meals are brolly.

is usually a food marinated before grilling. Most chefs light up the fat, to make food healthier and reduce the amount of smoke produced. Marinades that mThey can also produce a large amount of sugar, they can also produce a large amount of smoke and can form non -unsubscribed pieces of burnt material. Do not forget that brilling pans and trays are very hot, so treat them with caution until they are cooled.