What is quadrilage?

In culinary applications, quadrilage applies to the creation of a grid on the surface of the prepared food or bowl. Quadrillage most often refers to square or rectangular marks that are left on the meat surface when it is ready for the grill. The term is based on Quadrille, a French word that is translated as marked with squares or rectangles.

When cooking on an open grill, burns are left on the food surface where the wire cooking surface touches food. Unlike the preparation of food in the pan, the surface of cooking on the grill is usually a perforated design that allows heat to worry about meat during the cooking process. The slightly higher temperature that is captured by the cooking surface causes the creation of burns or signs on the meat. These charred brands are nearly considered unattractive, often they are often considered to be very desirable for grilled food.

depending on the arrangement of perforation in grillup cooking, creating quadrilage can be simple ora complex task. If perforations are arranged in a grid pattern, which is more or less a series of squares or rectangles, everything to do is place the meat on the surface and turn once to achieve a uniform appearance of quadrilage on each side.

However, if the surface of cooking is a series of direct lines with perforations between lines, the process of creating quadrilage will be a bit more complicated. In this case, the chef must take care of turning the meat at the angles of ninety degrees. This action must take place at least twice for the lower and upper part of the meat to create the desired formula of rectangles or squares.

While the appearance of quadrilage on grilled meat is considered desirable, it is important to realize that deeper burns is not the best way to achieve effect. All -time to stay on the grill for too long, simply dries the juices in the meat and leave the food hard and less tasty. In the ideaThe appearance of a four -time appearance will be a brown shade that is just a little darker than the rest of the meat surface. If the meat can stay on the grill until quadrilage is almost black, there is a great chance that the meat is cooked.