Certain Foods or Foods Prepared Certain Ways are Best for the Grill
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Culinary Uses

The Grill is best used when cooking product that has a lower water content,  is fibrous or is high in oil, ensuring that it stays intact during the cooking process. Larger pieces of meat can be tenderized (by pounding) to begin breaking down their fibers which shortens the overall grill time and helps ensure that the thick product cooks all the way through. Fish might be cut into thicker (more oily) steaks so that it holds together on the grill. Marinating is good for flavor, but burning off the marinade on High Heat may negatively impact your marking. It’s a trade off. All your meat items grilled at the same time (steaks, burgers, sausages, kabobs) should be of very similar sizes to more easily manage their cook times. For vegetables, you may want to blanch (covered in Topic 3, Exercise 4) them prior to grilling to help them cook all the way through. If you are grilling fruits (mostly for caramelization of the fruits’ sugars) the fruit product should be thick and moist.