7
   

Grilling vs. Broiling

 
 
gollum
 
Reply Thu 30 May, 2013 07:17 pm
Which is healthier?
 
cherrie
 
  1  
Reply Thu 30 May, 2013 09:25 pm
@gollum,
Aren't they both the same thing?
laughoutlood
 
  2  
Reply Thu 30 May, 2013 11:22 pm
@gollum,
I enjoy a healthy half-baked grilling whenever I embroil myself.
0 Replies
 
gollum
 
  1  
Reply Fri 31 May, 2013 01:27 am
@cherrie,
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique.

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 500 °F. Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 310 °F.

Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.
cherrie
 
  1  
Reply Fri 31 May, 2013 01:34 am
@gollum,
Fascinating.
Thank you so much.
0 Replies
 
chai2
 
  1  
Reply Fri 31 May, 2013 05:16 am
@gollum,
gollum wrote:

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique.

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 500 °F. Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 310 °F.

Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.


So, the same thing as broiling.
Joe Nation
 
  2  
Reply Fri 31 May, 2013 05:33 am
@chai2,
yes. it is.

Quote:
In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling.


Now will come the arguments that English speakers blah blah blah while Norte Americanos hablamos blah blah blah.

Joe(In America, we grill outdoors and we broil indoors)Nation

Except when using a grill pan with ridges, then it is grilling, but you don't get the nice (carcinogenic) carbon-stuff that tastes so good.
InfraBlue
 
  1  
Reply Fri 31 May, 2013 09:01 am
@Joe Nation,
Quote:
. . .but you don't get the nice (carcinogenic) carbon-stuff that tastes so good.

And how!
0 Replies
 
tsarstepan
 
  1  
Reply Fri 31 May, 2013 09:24 am
@gollum,
I'd assume grilling would be slightly healthier because some of the excess fat will melt/fall off the meat as opposed to have the meat cook in its own fat. Then again, some studies bring up the question of burnt meat from grilling and its possible association with cancer.
0 Replies
 
tsarstepan
 
  1  
Reply Fri 31 May, 2013 09:26 am
@cherrie,
cherrie wrote:

Aren't they both the same thing?

You grill food on a grill (the heat source is below) and the meat cooks directly on a metal grill. Broiling takes place in an oven where the heat source comes from above and the meat is on a metal pan. The meat tends to sit in its own melted fat in the broiling process.

The metal grill in the grilling process tends to make a special pattern in the meat.
gollum
 
  2  
Reply Fri 31 May, 2013 04:24 pm
@chai2,
"In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling."
0 Replies
 
cherrie
 
  3  
Reply Sat 1 Jun, 2013 12:21 am
@tsarstepan,
tsarstepan wrote:

cherrie wrote:

Aren't they both the same thing?

You grill food on a grill (the heat source is below) and the meat cooks directly on a metal grill. Broiling takes place in an oven where the heat source comes from above and the meat is on a metal pan. The meat tends to sit in its own melted fat in the broiling process.

The metal grill in the grilling process tends to make a special pattern in the meat.


We don't use the word 'broil' in Australia.
We grill on a grill pan or griddle, with the heat coming from below, or in a griller where the heat comes from above.
In a griller the meat sits on a slotted tray which allows the fat to drain away into a tray underneath, so it isn't sitting in any fat.
So from an Australian point of view grilling and broiling are the same, as far as I can see.
gollum
 
  1  
Reply Sat 1 Jun, 2013 10:35 am
@cherrie,
I think in some restaurants and outside personal barbecues, the meat sits on a grill, the fat drips down to the charcoal or other heat source below. The fat then catches fire and the fat in a changed state goes back up to the meat. I believe that this has a carcinogenic effect.
0 Replies
 
Butrflynet
 
  1  
Reply Sat 1 Jun, 2013 11:54 am
HEART BENEFITS OF BROILED VS. GRILLED SALMON
http://www.livestrong.com/article/557213-heart-benefits-of-broiled-vs-grilled-salmon/

Are there health risks with char-broiling and gas grilling foods?
http://www.whfoods.com/genpage.php?tname=george&dbid=138

Grilling/Broiling
https://extension.usu.edu/fsne/files/uploads/2012%20Food%20Basics%20Lessons/cooking/F$CooksGrillingBroiling.pdf

The Boring Old Broiler Turns Out to Be a Superstar
http://www.nytimes.com/2007/01/31/dining/31mini.html?_r=0

How to make grilling safer
http://www.cnn.com/2010/HEALTH/07/02/how.make.grilling.safe/index.html

Probing Question: Is grilling dangerous to your health?
http://phys.org/news166980202.html
Mame
 
  1  
Reply Sat 1 Jun, 2013 01:10 pm
@tsarstepan,
tsarstepan wrote:

cherrie wrote:

Aren't they both the same thing?

You grill food on a grill (the heat source is below) and the meat cooks directly on a metal grill. Broiling takes place in an oven where the heat source comes from above and the meat is on a metal pan. The meat tends to sit in its own melted fat in the broiling process.

The metal grill in the grilling process tends to make a special pattern in the meat.


You don't have to have the meat on the pan when you broil - I always put it on a rack on a pan, but I agree with you that they're NOT the same thing. It's the heat source, as you say.
0 Replies
 
Mame
 
  2  
Reply Sat 1 Jun, 2013 01:12 pm
@Butrflynet,
I think it's only an issue if you do a lot of grilling. If you grill 12 times a year, I don't think it's a big deal. Some people will make a fuss about anything.
Joe Nation
 
  1  
Reply Mon 3 Jun, 2013 07:55 am
@Mame,
Exactly.

It's not as if we are gathered around our grills and nightly charring up steaks and hog ribs.... .

Joe(hey, why aren't we gathered around....)Naton
Mame
 
  2  
Reply Mon 3 Jun, 2013 08:00 am
@Joe Nation,
I'll tell you why we aren't gathered round... the weather! If it's not freezing out, it's raining. We get three months a year of decent weather on average Sad
Joe Nation
 
  1  
Reply Mon 3 Jun, 2013 08:19 am
@Mame,
Gah, I just looked at the radar for Calgary
(I've taken a greater interest in the place of late)
You've got big rain all over today.
Us too here in the City.

Joe(the other Calgarian is still planning on returning. Cool )Nation
0 Replies
 
 

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