What is the American word for grilling food
"whole carcass as opposed to grilling individual portion sized cuts. This method is often used in order to avoid the need for complicated grill equipment during, for example, a hunt or expedition in the wild. It is also the traditional method of cooking in several cultures where they do a pig roast, luau, or barbacoa. There are several primitive methods and modern equipment that copies and automates the primitive version: Grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct,"
"Barbecue grill A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term ""barbacoa"" referred to the wooden structure and not the act of grilling, but it was eventually modified to ""barbecue"". It was also applied to the pit-style cooking techniques"
"food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue the coals are dispersed to the sides or at a significant distance from the grate. In British usage, ""barbecuing"" refers to a fast cooking process done directly over high heat, while ""grilling"" refers to cooking under a source of direct, moderate-to-high heat—known in the United States as ""broiling"". Its South American versions are the southern Brazilian churrasco and the Argentine asado. In the southern United States, barbecues initially involved the cooking of pork. During the 19th century, pigs were a low-maintenance food source that could"
"suburban barbecue equipment and styles, which often consist of baking, grilling (charbroiling, grid ironing, or griddling), braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), or smoking various meats (depending on the various cuts). Many Americans in cooler regions have barbecues only during the warm seasons, or all year in the South and California, with barbecue cookouts part of a picnic or the family meal at home. The big holidays for barbecuing and picnicking are the Memorial Day weekend, the traditional start of the summer vacation season, and the Fourth of July Independence Day celebration. Americans"
"barbecue foods. The words ""barbecue"" and ""grilling"" are often used interchangeably, although food experts argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat. The term ""barbecue"" is also used to designate a flavor added to food items, the most prominent of which are potato chips. Barbecue Barbecue or barbeque (informally BBQ or the Australian term barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this"
"now part of popular culture. In Asia, the grill is endorsed and promoted by both George Foreman and Jackie Chan. The product has a clamshell design which simultaneously heats the top and bottom surfaces of the food, eliminating the need to flip it. Each heating surface is grooved to reduce contact area, and covered in a non-stick coating. The lower heating surface is angled to allow melted fat and other fluids to drain through the grooves into a removable drip tray, which clearly shows the amount removed from the food. This arrangement has been marketed as a way to ""knock"
"grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi. The term originated with the Afrikaans-speaking people, but has since been adopted by South Africans of many ethnic backgrounds. The word ""vleis"" is Afrikaans for meat. The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a ""braai"" can be considerably different from a barbecue, even if"
"Carne asada Carne asada (literally ""grilled meat"") is a dish of grilled and sliced beef, usually ""arrachera"", sirloin steak, tenderloin steak, or rib steak. It is usually cooked with some searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes. The term ""carne asada"" translates to ""grilled meat""; the English ""roast beef"" is so named in Spanish. The term ""carne asada"" is used in Latin America, and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is ""asado"","
"to the thinly sliced ingredients, so the food is typically cooked in one revolution of the grill. Oil or water may be added to ease cooking. The ingredients are stir-fried continuously over the high heat and all food remains identifiable and intact. Some American chains place the food on different parts of the round grill, sometimes in a special wedge shaper. Each dish is stirred in its turn, as the operator walks around the outside of the grill and turns each individual's food in succession. When cooking is complete, each finished dish is scooped into a bowl and handed to"
"the bone. The time needed for braising varies depending on whether a slow cooker or pressure cooker is used; it is generally slower than regular grilling or baking, but quicker than pit-smoking. Grilling is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. There are many methods of grilling, which involve a type of braising or roasting. This is one of the least common techniques when cooking classic"
"no hi""), a form of goroawase (numerical wordplay), as the date 8月29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku). Yakiniku Yakiniku (焼き肉 or 焼肉), meaning ""grilled meat"", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. ""Yakiniku"" originally referred to western ""barbecue"" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ""Seiyo Ryoritsu"" (i.e. ""western food handbook"") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine during the early Shōwa period. Due to the Korean War, Korean restaurants in Japan"
"Barbecue in the United States In the United States, barbecue refers to a technique of cooking meat outdoors over a fire; often this is called ""pit barbecue"", and the facility for cooking it is the ""barbecue pit"". This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles. Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles"
"predominant choice in North Carolina. Pit barbecue can also refer to an enclosed, above-ground ""pit"" such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork. Oftentimes the two phrases ""barbecuing"" and ""grilling"" are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas"
"is also rumored to have been invented at the World's Fair, as well as the hot dog bun. Although St. Louis is typically not included on the list of major styles of barbecue in the United States, it was recognized by Kingsford as ""America’s Top Grilling City"" in its second annual list of ""Top 10 Grilling Cities."" A staple of grilling in St. Louis is the pork steak, which is sliced from the shoulder of the pig and often basted with or simmered in barbecue sauce during cooking. Other popular grilled items include crispy snoots, cut from the cheeks and"
"Searing Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed , so searing requires the meat surface be free of water, which boils at around . Although often said to ""lock in"
"the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul). In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although"
"materials. Spaniards adopted these grills with the name ""plancha"", which means ""metal plate"". Food that is cooked ""a la plancha"" means “grilled on a metal plate”. For example, ""filetes à la plancha"" translates as “grilled beef fillets”. The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, simmering, shallow frying, stir frying, pan frying, browning, blackening, grilling, baking, braising, and roasting, and can also be used for flambéing. In addition, pots and pans can be placed directly on the cook surface, giving more cooking flexibility. In most cases, the steel cooksurface seasons like cast iron"
"Yakiniku Yakiniku (焼き肉 or 焼肉), meaning ""grilled meat"", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. ""Yakiniku"" originally referred to western ""barbecue"" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ""Seiyo Ryoritsu"" (i.e. ""western food handbook"") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine during the early Shōwa period. Due to the Korean War, Korean restaurants in Japan were divided into North Korean (Kita Chōsen) and South Korean (Kankoku); the reference to a ""yakiniku restaurant"" arose as a politically correct term for restaurants of either"
"a deflector, briquettes or radiant between the burner and the cooking surface. The term charbroiler is usually associated with commercial kitchen applications, though the construction and cooking process is nearly similar to light-duty residential products referred to as grills. The terms charbroiling, broiling, grilling and char-grilling are often used interchangeably, though depending on the application and equipment involved there may be differences in how the food product is actually cooked. The Culinary Reference Guide identifies grilling as ""the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring"
"Barbecue Barbecue or barbeque (informally BBQ or the Australian term barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the ""barbecue grill"" or simply ""barbecue""), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens. Barbecue is practiced"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"few hours. Grilling is done over direct, dry heat, usually over a hot fire over for a few minutes. Grilling may be done over wood, charcoal, gas, or electricity. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature. Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages"
"a panini grill or sandwich toaster. This last method is more common in the United Kingdom, where the sandwiches are normally called ""toasted sandwiches"" or ""toasties"", and in Australia, where they are called ""jaffles"". Some restaurants, food carts and food trucks in the United States specialize in the grilled cheese sandwich. The Grilled Cheese Grill restaurants are a combination of reclaimed vehicle and food cart restaurants that focus on gourmet grilled cheese sandwiches in Portland, Oregon. The Grilled Cheese Truck is an American food truck company serving gourmet ""chef driven"" grilled cheese sandwiches. The company started in Los Angeles, California"
"skewer. Another type of gas grill gaining popularity is called a flattop grill. According to Hearth and Home magazine, flattop grills ""on which food cooks on a griddlelike surface and is not exposed to an open flame at all"" is an emerging trend in the outdoor grilling market. A small metal ""smoker box"" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Barbecue purists would argue that to get a true smoky flavor (and smoke ring) the user has to cook low and slow, indirectly and using wood or charcoal;"
"adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the"
"grilled can be placed on the grill top and cooked, including steaks, seafood, chicken, kebabs, vegetables, burgers and sausages. The charcoal will remain hot enough to continue cooking for up to 1.5 hours after ignition. The remaining charcoal is then extinguished with water, sand, or dirt and the entire grill can be recycled or disposed. Disposable grills use either charcoal briquettes or all-natural lump charcoal as their fuel source. The charcoal, when burned, will transform into embers radiating the heat necessary to cook food. There is contention among grilling enthusiasts as to what type of charcoal is best for grilling."
"person partakes in turn. Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers or grills. In some places, the meat is seasoned with salt and a little sugar. In Mexico, there is similar tradition of as ""parrilladas"" or ""carne asadas"", which incorporates various marinated cuts of meat, including steaks, chicken, and sausages (""chorizo"", ""longaniza"", and ""moronga"" being especially popular). These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions (""cebollitas""), ""nopales"", and corn (elote""). Again, in Argentina, Uruguay, and Paraguay, some alternatives are the"
"that Hickeringill's tale of cannibalism in the Caribbean is even remotely true. Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry's ""Great Voyages,"" which in Warnes's eyes, ""present smoke cookery as a custom quintessential to an underlying savagery ... that everywhere contains within it a potential for cannibalistic violence."" Today, those in the U.S. associate barbecue with ""classic Americana."" In American English usage, ""grilling"" refers to a fast process over high heat while ""barbecuing"" refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U.S. home grill,"
"Grillades Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food. Despite the name, grillades are not grilled, but fried or seared. For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes. The ""trinity"" (chopped bell pepper, onion and celery), garlic, beef broth and/or wine are called for"
"Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the sugar content in the , and ,"
"grates, also known as cooking grids, are the surface on which the food is cooked in a grill. They are typically made of: Cooking grates used over gas or charcoal barbecues will allow fat and oil to drop between the grill bars. This can cause the fat or oil to ignite in a 'flare-up', the flames from which can blacken or burn the food on the grate. In an attempt to combat this problem, some barbecues are fitted with plates, baffles or other means to deflect the dripping flammable fluids away from the burners. Most high end barbecue grills use"
"it requires constant attention. Hand-held grills, aka broiler that clamp over the food may be used for various tasks like warming food, grilling burgers or sausages or making toast. In cases where open fires are not allowed, lightweight charcoal grills (sometimes considered a type of hibachi) are sometimes used for direct grilling of food. Frying is not always necessary, but is often used for fish or wild game caught while on the trip, as well as pancakes and certain kinds of bread and desserts made on the trail. As a general rule, the frying medium used in camp cooking is"
"in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings. The braising liquid is used as a gravy for the finished dish. For Grillades and Grits, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both. They are sold at many places in New Orleans. Grillades Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food. Despite the name, grillades are not grilled,"