{"id":29264,"date":"2015-09-11T05:46:52","date_gmt":"2015-09-11T12:46:52","guid":{"rendered":"http:\/\/www.artquiltmaker.com\/blog\/?p=29264"},"modified":"2016-11-04T01:55:18","modified_gmt":"2016-11-04T08:55:18","slug":"creative-prompt-327-grill","status":"publish","type":"post","link":"https:\/\/artquiltmaker.com\/blog\/2015\/09\/creative-prompt-327-grill\/","title":{"rendered":"Creative Prompt #327: Grill"},"content":{"rendered":"
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gas grill<\/p>\n

“A grille<\/b> or grill<\/b> (French word from Latin craticula<\/i>, small grill) is an opening of several slits side by side in a wall or metal sheet or other barrier, usually to let air or water enter and\/or leave but keep larger objects including animals<\/a> in or out.[1]<\/a><\/sup>” (Wikipedia<\/a>)<\/p>\n

charcoal grill<\/p>\n

George Foreman Grill<\/p>\n

 <\/p>\n

backyard grill<\/p>\n

Tadich Grill (San Francisco)<\/p>\n

Definition: “Grilling<\/b> is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America).<\/p>\n

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill<\/a> (an open wire grid such as a gridiron<\/a> with a heat source above or below), a grill pan (similar to a frying pan<\/a>, but with raised ridges to mimic the wires of an open grill), or griddle<\/a> (a flat plate heated from below).[1]<\/a><\/sup> Heat transfer to the food when using a grill is primarily via thermal radiation<\/a>. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling<\/b>.[2]<\/a><\/sup> In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.<\/p>\n

Direct heat grilling can expose food to temperatures often in excess of 260\u00a0\u00b0C<\/a> (500\u00a0\u00b0F<\/a>). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction<\/a>. The Maillard reaction only occurs when foods reach temperatures in excess of 155\u00a0\u00b0C (310\u00a0\u00b0F).[3]<\/a><\/sup><\/p>\n

Studies have shown that cooking beef<\/a>, pork<\/a>, poultry<\/a>, and fish<\/a> at high temperatures can lead to the formation of heterocyclic amines<\/a>, benzopyrenes<\/a>, and polycyclic aromatic hydrocarbons<\/a>, which are carcinogens<\/a>.[4]<\/a><\/sup>[5]<\/a><\/sup>[6]<\/a><\/sup> Marination<\/a> may reduce the formation of these compounds.[7]<\/a><\/sup> 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.[citation needed<\/span><\/a><\/i>]<\/sup>“(Wikipedia<\/a>)<\/p>\n

John’s Grill (San Francisco)<\/p>\n

In food<\/span><\/h2>\n