Glossary G
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.