Cooking on the grill
Module 4, Unit 3, Level: Basic
How to grill
Grill, BBQ, healthy food, traditional food, meat, vegetables, fish, fat free
In this unit will address how to cook on the grill, a very old technique which arose after men discovered the ability to make a fire and, nowadays, it is also known as barbecue or simply, BBQ. Over time, grills have evolved and today, food can be cooked in a traditional way, or by using one the modern electric grills available in the market.
Being a dry-heat culinary technique, food cooked on the grill does not lose its nutrients, so it will lead to very healthy and nutritious dishes.
With this technique there is no need to add seasonings or sauces, so that the true flavour of food is enhanced.
No fats are used for cooking (food is cooked in its natural grease), we can enjoy lighter and healthier dishes.
Food is crunchy in the outside but juicy in the inside, in addition to the fact that food absorbs the fire aroma, which will lead to scrumptious dishes.
All kinds of food can be cooked on the grill, so menus will be very varied and will not get people bored of eating always the same.
And finally, cooking on the grill has an intrinsic social aspect. Enjoy the opportunity of doing a barbeque with family and friends, at home or in the countryside, and have a good time, while eating healthily.
Beef, pork, chicken, vegetables (barbeque of aubergine, courgette, carrot, onion, asparagus, etc.), fish (sardine skewer, skewered octopus, salmon, etc.) seafood (shrimps, prawns, oysters, scallop, etc.)
If outdoors, extra care must be taken when lighting the fire, paying attention to the wind and keeping away from trees and easily flammable materials
When cooking the food, it is also important to avoid the overconsumption of acrylamides, which is what gives grilled food its characteristic tan or black colour.