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Old 02-09-2020, 11:30 PM
 
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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?
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Old 02-09-2020, 11:55 PM
 
Location: Southwest Washington State
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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.
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Old 02-16-2020, 12:45 PM
 
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So one form dries out food more than another?

But then why grilling as opposed to broiling or boiling as opposed to braising?
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Old 02-16-2020, 01:59 PM
 
Location: Southwest Washington State
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https://www.thekitchn.com/whats-the-...-braise-225804

This explains how you would braise.

Boiling is self explanatory. Grilling is done over hot coals or gas burners. Broiling is done under electric or gas burners, usually in an oven.

Find yourself a good all purpose cookbook and read about the different cooking methods.
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Old 02-16-2020, 02:15 PM
 
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Quote:
Originally Posted by silibran View Post
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.
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Old 02-16-2020, 02:39 PM
 
Location: A Yankee in northeast TN
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Quote:
Originally Posted by NJ Brazen_3133 View Post
So one form dries out food more than another?

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.
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Old 02-16-2020, 05:14 PM
 
Location: Southwest Washington State
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Originally Posted by DubbleT View Post
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.
Yes, exactly.
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Old 02-19-2020, 03:33 AM
 
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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
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Old 02-19-2020, 06:48 AM
 
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You can steam a cake with the right batter and there are lots of quick breads/cakes that you can do in a frying pan.
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Old 02-19-2020, 10:11 AM
 
Location: Baker City, Oregon
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Quote:
Originally Posted by NJ Brazen_3133 View Post
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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