Glossary G
Deutsch: Grill / Español: Parrilla / Português: Grelha / Français: Gril / Italiano: Griglia
Grill in the food context refers to a cooking method that involves applying direct heat to food, typically over an open flame or a heated surface, to achieve a charred or smoky flavour. Grilling is popular for preparing meats, vegetables, and seafood, and is often associated with outdoor cooking or barbecuing. It is valued for its ability to quickly cook food while enhancing its natural flavours through caramelisation and smokiness.
Deutsch: Gegrillt oder gekocht / Español: A la parrilla o hervido / Português: Grelhado ou cozido / Français: Grillé ou bouilli / Italiano: Grigliato o bollito
Grilled and boiled are two common cooking methods used to prepare a wide variety of foods, each offering distinct textures, flavours, and nutritional outcomes. Grilling involves cooking food over direct heat, usually on a grill or open flame, which imparts a smoky flavour and produces a charred, caramelised exterior. Boiling, on the other hand, involves cooking food in hot water or broth, which is a gentler cooking method that retains moisture and softens the food without adding extra fats.
Deutsch: Gegrillte Sardinen / Español: Sardinas a la parrilla / Português: Sardinhas grelhadas / Français: Sardines grillées / Italiano: Sardine alla griglia
Grilled Sardines in the food context refer to a popular dish made by cooking sardines over an open flame or grill. Sardines, a type of small, oily fish found in many parts of the world, are known for their rich flavor and nutritional benefits, including high levels of omega-3 fatty acids, protein, and vitamins. Grilling sardines enhances their natural flavors, resulting in a smoky, tender, and slightly crisp exterior while keeping the interior moist. This method of preparation is favored in many Mediterranean cuisines, as well as in other coastal regions where sardines are plentiful.
Deutsch: Grillen / Español: Asar a la parrilla / Português: Churrasco / Français: Grillage / Italiano: Grigliata
The term Grilling refers to a cooking method that involves applying dry heat to food from below, typically using an open flame or radiant heat source. This technique is widely practiced across cultures, often associated with outdoor cooking and social gatherings. It distinguishes itself from other heat-based methods by its direct exposure to high temperatures, which creates distinctive flavors and textures.