Classification of items of food for grilling

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Published 1903

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Grilled foods call for particular methods; these may be divided into four main classes each of which calls for its own particular care. These are: 1) grills of red meats (beef, mutton and game), 2) grills of white meats (veal, lamb and chicken), 3) grilled fish, 4) those foods which have been simply coated with dry breadcrumbs or have been egg and bread-crumbed.

Grilled Red Meats: When grilling a food the first thing to be considered is an estimate of the degree of heat most suitable to be applied to it. The bigger the item of food and the more protein it contains, the quicker and harsher the initial browning of the exterior should be. The section on braising included an explanation of the reason for browning the meat and the results this gave but it is necessary to refer to this in connection with the subject of grilling.

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The General Principles Underlying Methods of Cooking—Braising; Poêling; the Sautés; Poaching; Blanchings: the Theory of Gratins; Grilling; Deep Frying

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