This winter, fill your home with heady, intoxicating aromas of grilled dishes. Oven or charcoal, we present to you a lowdown on getting it just right!
Perhaps it’s the smoky flavour or the mouthwatering aroma that it gives, grilled cuisine offers food connoisseurs, as well as novice cooks endless opportunities to create some spectacular yet satisfying dishes, especially during these chilly winters. Whether it’s the good ol’ grilled burgers or delectable tandoori chicken, cooking food in this way is not only quick, it is also a culinary treat to our palates. So to enjoy and master this form of cooking, all you need to do is conquer these grilling essentials and get that grill smoking.WAYS TO GRILL FOOD
Like in any cooking process, grilling too can be done by different techniques. Says executive sous chef Himanshu Taneja, “Cooking with direct and indirect heat are the methods mostly used. It is important to understand the differences between the two methods to ensure success when grilling. Occasionally, both methods are used and are alternated to grill certain foods, which is often the case when grilling thick cuts of meat. The temperature required and the grilling method used, usually depends upon the type of food and the thickness of the food.”
DIRECT HEAT
Direct heat grilling is the most basic and common grilling method. This method is accomplished by placing food items over direct heat in order to cook them. This can be done over charcoal, gas, wood or any other heat source. This technique is best suited for foods such as hot dogs, steaks, hamburgers, fish and pork chops.
INDIRECT HEAT
Indirect heat grilling is a technique, where the food is cooked with reflected or indirect heat. It involves not placing the food over a direct heat source and keeping the lid covered most of the time. If the food must be placed over the heat source, then the temperature will have to be low for the food to cook ‘indirectly’. This allows thick food items to be cooked slowly, which is necessary to ensure that the food does not burn on the exterior surface, before the interior portion is properly cooked. Foods such as beef roasts, pork roasts, whole turkeys, and whole chickens are good choices for grilling with this method.
IF YOU HAVE AN OTG
You can still grill... For those of you who don’t want to fire up a special grill, you can still enjoy tasty grilled delights at home, by simply grilling in your OTG. The broiler function in the oven acts similar to a grill. It applies direct, intense heat to the surface of the food, sealing in the juices and producing a nice, crisp char on the outside. This technique works best for meats, which cook more slowly, although vegetables can be prepared under a broiler too, if they are carefully monitored. The key to grilling with your oven is to preheat it to the highest possible temperature first, then switching to the broil setting. This allows the oven to maintain a temperature that is as searing as a grill.
GRILLING ON CHARCOAL
If you are investing in a charcoal grill, see to it that it is kept on a heat-proof surface, away from buildings and overhanging trees. Never grill inside your home, even in an open garage. Always start with a clean grill, as ash left over from previous cooking can rust the grill pan. Follow the manufacturer’s instructions for lighting the grill. A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. Also, it is important to store the charcoal in a dry place.
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