2.2 Cooking Methods

Key Concepts

• Grilling
• Baking

Grilling

Grilling is a cooking method that involves cooking food over direct heat, usually from a charcoal or gas grill. The high heat from the grill creates a flavorful crust on the outside of the food while keeping it tender and juicy on the inside. Grilling is ideal for meats, vegetables, and even fruits.

To grill effectively, preheat the grill to the desired temperature. For most meats, a medium-high heat is recommended. Clean the grates to prevent sticking and apply a light coating of oil to the food to prevent it from drying out. Place the food on the grill and cook, turning occasionally, until it reaches the desired level of doneness. For meats, this often involves using a meat thermometer to ensure it reaches the safe internal temperature.

An analogy for grilling is like searing a steak on a hot pan. Just as the high heat creates a flavorful crust on the steak, grilling creates a similar effect on various types of food, enhancing their taste and texture.

Baking

Baking is a cooking method that uses dry heat, usually in an oven, to cook food. The heat circulates around the food, cooking it evenly from all sides. Baking is commonly used for bread, pastries, cakes, and certain types of meat and vegetables. The key to successful baking is precise temperature control and proper timing.

To bake effectively, preheat the oven to the specified temperature in the recipe. Place the food on a baking sheet or in a baking dish and insert it into the oven. Monitor the food closely, using a timer and checking for doneness with a toothpick or thermometer as needed. For baked goods, the goal is to achieve a golden-brown crust and a fully cooked interior.

An analogy for baking is like drying clothes in a dryer. Just as the heat circulates evenly to dry the clothes, the heat in an oven circulates evenly to cook the food, ensuring it is cooked through without burning.