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Grilling is the oldest cooking method that exists. Traditionally, meat and fish were grilled over open fire for a better taste, digestion and storage. Grilling is part of barbecuing and it is a fast method of cooking. The ingredients can be cooked on the grill directly over the charcoal, hence the name direct grilling method.
Grilling meat, fish or vegetables means letting the Maillard reaction – allows the protein juices to be retained within the food to generate the typical aroma and flavour of roasted food – occur only on the surface. When grilling; meat, fish and vegetables must not exceed certain core temperatures to prevent the proteins from degrading. It is essential to keep in mind that every type of meat has its own cooking time and method.
Ghisanativa is an extraordinary effective at grilling. Preheat the grill pan to 250 – 270° and you can start grilling food of any kind. The only noble material with which food can come into direct contact is iron. Due to the poor conductivity of heat from aluminium and stainless steel, therefore it is impossible to achieve the same Maillard reaction as cast iron.
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