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Why necessary to create heat from different directions?
So each method of cooking is heat source from different directions. Broiling is from above, grilling is from below, pan frying is also from below, baking is all around. Why need different directions though? What can heating from bottom do that above cannot, or what does heat all around do to food?
Is the purpose of grilling to impart the smoky flavor? Smoke will rise and envelope food. Now both pan frying, and baking will allow food to sit in some kind of medium, so why you need both? Why you need to heat on all sides, when you can just rotate the food? Broiling, you still have the food sitting in some medium like oil. Or is the purpose of broiling so you can melt something on top?
Well, grilling and broiling are dry heat, as is baking. Poaching, frying, boiling, braising, stewing is wet. Sauteeing is cooking in a little fat.
You might want to bake a cake, but you could not produce one by boiling. You might want to cook steaks, but you would not like them if they were boiled till tender.
My suggestion is for you to visit your local library and check out an all purpose cookbook. Take it home, and read about the various methods of cooking, and what foods are cooked best in what ways.
Then, start making some of the recipes! It could be the start of a great personal culinary adventure.
Grilling is done over hot coals or gas burners. Broiling is done under electric or gas burners, usually in an oven.
Unless you're in the UK, and then grilling is under the burner (what Americans call broiling). But the effect is similar either way: exposure to intense heat/flames on one side only.
But then why grilling as opposed to broiling or boiling as opposed to braising?
Partly because they impart different flavors and or textures. Think boiled eggs and fried eggs, or trying to fry a birthday cake, or bake a scratch pancake.
Partly because they impart different flavors and or textures. Think boiled eggs and fried eggs, or trying to fry a birthday cake, or bake a scratch pancake.
cooking method depends on what you are cooking....
certain steaks are great for dry heat.....like rib eyes....whether you are grilling or broiling
if I had a lean. tough top round steak or roast and wanted it tender to fall apart...id use moist cooking methods... use my instapot pressure cooker same as a roast or stew
If you overcook a roast for a few minute or a 1/2 hour by moist heat (pot roast/simmering/slow cooker/instapot….its no big deal....but if I over cook an expensive steak (dry heat) then yes to me its a big deal it changes the flavor and is tougher
because of this.... if I grill/broil/fry a steak a little too long on one side...i'll just cook shorter (times) on the other side as to not overcook
Why necessary to create heat from different directions?
................
For the most part, when cooking, the laws of physics, gravity to be specific, and practicality, determine the source direction of heat.
When you fry something in a pan, gravitational force attracts the item to be cooked to the bottom of the pan, so the heat has to come from underneath it.
When you broil something in an oven, gravitational force attracts the item to be cooked to the broiling pan, so the heat has to come from above it.
If you grill something over charcoal, gravity attracts the charcoal to the bottom of the charcoal grill, so the food must be placed above it.
When you boil water, gravity........................................... ....and so on.
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