Grilling

Executable with relatively simple means, grilled food can be found at street-food stands the world over. The method relies on an intense heat fueled by gas, wood, charcoal, and, on rare occasions, electricity. Design and execution of the method differ. Skewered pieces of meat are often suspended a few inches directly above the flame, where they are turned repeatedly to ensure even cooking. Portion-size or larger pieces of meat might be grilled on metal or ceramic rods above the heat, creating the coveted grill marks. The characteristic exterior browning and rich flavor are results of the Maillard reaction, a chemical reaction between the meat’s proteins and carbohydrates. Proper seasoning will enhance this reaction. Rubbing salt into the meat until it dissolves draws water-soluble proteins to the surface, where they are exposed to the intense heat of the grill. The importance of a well-seared, charred exterior must not be underestimated; the juiciest steak or kebob will not win over a new guest if the flavor is lacking due to inadequate browning.