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To Grill
Griller
Appears in
Published 2010
Grilling is the process of cooking a tender piece of meat by exposing it directly to a heat source in the open air or in a well-ventilated space. Grilling was present at the birth of the culinary arts because it was the first step toward cooking when early man instinctively wanted to eat better.
The goal in grilling is the formation of a crust through the Maillard reaction (coloration and formation of traditional aromas). The piece is traditionally quadriller (see Culinary French 101). Never pierce red meat during the cooking process because a break in the outer crust will allow juices to escape and dry out the product. Doneness can be determined by using the finger test. In a classic Escoffier brigade, grilling is done by the grillardin, or in a small brigade by the rôtisseur.