GRILLING/BROILING TERMINOLOGY AND TECHNIQUE. GRILLING. Heat Source is below the object being grilled Radiant Heat (Direct Heat) No liquid added to food or pan Can help food develop different flavor (char, smoke from wood used, etc) Crosshatch marks (little diamond marks on steak) .
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-Used in production for pre- searing meats, toasting sandwiches, etc
- can be used in conjunction with other methods