|
|
Article: Tasty foods are thrilling after broiler and griddle grilling. (equipment for grilling food)(includes related article)
- Article from:
- Restaurants & Institutions
- Article date:
- June 26, 1991
- Author:
-
|
Copyright informationCOPYRIGHT 1991 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Tasty Foods Are Thrilling After Broiler and Griddle Grilling
Grille 198 makes the most of charbroilers and gas griddles, while PoFolks adds infrared heat.
Ask your next-door neighbor what he's doing as he throws a couple of T-bone steaks on his hibachi's wire rack and he'll probably say he's "grilling out." But at the neighborhood bar and grill, burgers and other food might very well cook on a smooth or grooved metal surface.
The term "grilling" is used for everything from cooking with heated metal, warmed by electric or gas burners beneath, to what is actually "broiling," that is, cooking from above or below with charcoal's radiant heat or gas' direct flame. ...
Related newspaper, magazine, and journal articles:
|
|
Article: We're smokin' now! (R&D Applications).(Brief Article)
Prepared Foods;
August 1, 2002 ;
588 words
......all-natural flavor profile with signature grill marks. In applications that require a milder...profile and also carry the signature grill marks. A third option exists with Jon-Lin...neither of these slow-cooked products have grill marks. Boisvert notes the application of roasted...
|
|