0_Wizard
I love it when my husband grills out, a form of cooking that involves dry heat - do you like it/
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
chosen_Grilling_0
Grilling
chosen_topic_0_Grilling
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), 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 through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Pellet grill
"Pellet grills", sometimes referred to as pellet smokers, are backyard cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens. Fueled by wood pellets, pellet grills infuse food with smoky flavor associated with charcoal grills and smokers, but offer the convenience of gas grills and the temperature control of an indoor oven. They have the ability to smoke as well as grill and bake using an electronic control panel to automatically feed fuel to the fire, regulate the grill’s airflow, and maintain consistent cooking temperatures. The best pellet grills also utilize sophisticated sensors and advanced algorithms for precision temperature control.
Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media. Sterilization can be achieved through various means, including: heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that sterilization kills, deactivates, or eliminates all forms of life and other biological agents which are present.
Outdoor cooking
Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. Such techniques have traditionally been associated with nomadic cultures such as the Berbers of North Africa, the Arab Beduins, the Plains Indians and pioneers of North America, and have been carried down to and refined in modern times for use during recreational outdoors pursuits. Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community.
Dry heat sterilization
Dry heat sterilization of an article is one of the earliest forms of sterilization practiced. Dry heat, as the name indicates, utilizes hot air that is either free from water vapor, or has very little of it, and where this moisture plays a minimal or no role in the process of sterilization. The dry heat sterilization process is accomplished by conduction; that is where heat is absorbed by the exterior surface of an item and then passed inward to the next layer. Eventually, the entire item reaches the proper temperature needed to achieve sterilization. The proper time and temperature for dry heat sterilization is 160 °C (320 °F) for 2 hours or 170 °C (340 °F) for 1 hour.
1_Apprentice
Yes, there is so many different options. 