Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves quite a lot of direct, radiant heat, and tends to be used for cooking quickly meat that has already been cut into slices (or other pieces). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.
Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the same, differing only in melting point, The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavor enhancement. Roasting uses more indirect, diffused heat (as in a oven), and is suitable for slower cooking of meat in a larger, whole piece.
Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. A roast joint of meat can take one, two, even three hours to cook - the resulting meat is tender.
Cooking at high temperatures is beneficial if the cut is small enough—as in filet mignon or strip loin - to be finished cooking before the juices escape. At true roasting temperatures, 200 °C (400 °F) or more, the water inside the muscle is lost at a high rate.
Cooking times will vary greatly based on the cut of steak, cooking altitude, type of oven you're using, and how hot the broiler runs; cooking times can range from 3 to 18 minutes. Listen to it. When the outside of a steak goes from cooked to overcooked, the sound of the sizzling will become louder and sharper.
Check the edges. If you have a thicker steak, the color of the edges is often a good way to tell how done the middle is. When the edges change from red to pink to brown, the inside is probably moving from rare to medium rare to medium.
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food, whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.
Pan broiling is a quick and low-fat method used to cook thinner cuts of beef, especially tender steaks from the rib and the loin including the rib-eye, tenderloin, boneless top loin, Porterhouse, T-bone, and top boneless sirloin, using dry heat.
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. Meat may also be baked, but this is usually reserved for meatloaf, smaller cuts of whole meats, and whole meats that contain stuffing or coating such as breadcrumbs or buttermilk batter; larger cuts prepared without stuffing or coating are more often roasted, a similar process, using higher temperatures and shorter cooking times. Baking can sometimes be combined with grilling to produce a hybrid barbecue variant, by using both methods simultaneously or one before the other, cooking twice. Baking is connected to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
The baking process does not require any fat to be used to cook in an oven. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste, while partially sealing in the food's moisture.
Cooks frequently use a gas grill to cook steaks outdoors during the summer. You'll need careful attention to timing and heat to prevent your steak from becoming dry or over-cooked. The specifics will depend primarily on how well you want the steak cooked and the thickness of the steak. With this procedure, you will learn how to grill the perfect steak on gas, using a one-inch steak. Instructions for a good steak
Things You'll Need:
Determine the cooking time for your steaks. This will depend on your grill to some extent, but a one-inch-thick steak generally should cook for a total of 8 to 10 minutes if you want it cooked rare. A medium steak should cook for 12 to 14 minutes, and a well-done steak should cook for 16 to 20 minutes. Pre-heat the grill to the desired temperature. You should cook a medium or well-done steak on medium heat and a rare or medium-rare steak on the highest heat setting for your gas grill. Brush a thin layer of oil onto the grill. Take the steaks out of the refrigerator and rinse them off with water. Trim the fat around the steaks and coat them with a thin layer of cooking oil. Season the steaks to your taste and ensure they're at room temperature before you place them on the grill. Cook the steak until you see small red spots that indicate the steak is bleeding through. Flip the steak over and cook it for the remaining cooking time. You can also rotate the steaks on each side during this time to produce a criss-cross pattern of grill marks. Remove the steak from the grill and allow it to cool for about five minutes before serving. The steaks will continue to cook during this time.