Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Grilling> ?p ?o }
- Grilling abstract "Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America).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 (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 via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, 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 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (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.".
- Grilling thumbnail Meat_fillets_being_grilled.jpg?width=300.
- Grilling wikiPageID "52987".
- Grilling wikiPageLength "27037".
- Grilling wikiPageOutDegree "116".
- Grilling wikiPageRevisionID "675651145".
- Grilling wikiPageWikiLink Amino_acid.
- Grilling wikiPageWikiLink Amino_acids.
- Grilling wikiPageWikiLink Apple.
- Grilling wikiPageWikiLink Aromatic_hydrocarbon.
- Grilling wikiPageWikiLink Asado.
- Grilling wikiPageWikiLink Baking.
- Grilling wikiPageWikiLink Barbacoa.
- Grilling wikiPageWikiLink Barbecue.
- Grilling wikiPageWikiLink Barbecue_grill.
- Grilling wikiPageWikiLink Barbecue_in_the_United_States.
- Grilling wikiPageWikiLink Beef.
- Grilling wikiPageWikiLink Benzopyrene.
- Grilling wikiPageWikiLink Braai.
- Grilling wikiPageWikiLink Braising.
- Grilling wikiPageWikiLink Brochette.
- Grilling wikiPageWikiLink Broil_pan.
- Grilling wikiPageWikiLink Browning_(chemical_process).
- Grilling wikiPageWikiLink Browning_(food_process).
- Grilling wikiPageWikiLink Burger_King.
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- Grilling wikiPageWikiLink Carcinogenic.
- Grilling wikiPageWikiLink Carls_Jr..
- Grilling wikiPageWikiLink Casserole.
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- Grilling wikiPageWikiLink Category:Cooking_techniques.
- Grilling wikiPageWikiLink Category:Culinary_terms.
- Grilling wikiPageWikiLink Caul_fat.
- Grilling wikiPageWikiLink Charcoal.
- Grilling wikiPageWikiLink Cherry.
- Grilling wikiPageWikiLink Commonwealth_of_Nations.
- Grilling wikiPageWikiLink Cook-out.
- Grilling wikiPageWikiLink Creatine.
- Grilling wikiPageWikiLink Crème_brûlée.
- Grilling wikiPageWikiLink Fish_(food).
- Grilling wikiPageWikiLink Fish_as_food.
- Grilling wikiPageWikiLink Flambé.
- Grilling wikiPageWikiLink Frying.
- Grilling wikiPageWikiLink Frying_pan.
- Grilling wikiPageWikiLink Garlic.
- Grilling wikiPageWikiLink George_Foreman_Grill.
- Grilling wikiPageWikiLink Gratin.
- Grilling wikiPageWikiLink Greater_omentum.
- Grilling wikiPageWikiLink Griddle.
- Grilling wikiPageWikiLink Gridiron_(cooking).
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- Grilling wikiPageWikiLink Hardees.
- Grilling wikiPageWikiLink Heating_element.
- Grilling wikiPageWikiLink Heterocyclic_amine.
- Grilling wikiPageWikiLink Heterocyclic_amines.
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- Grilling wikiPageWikiLink Lava_rock.
- Grilling wikiPageWikiLink Louis_Lunch.
- Grilling wikiPageWikiLink Luau.
- Grilling wikiPageWikiLink Maillard_reaction.
- Grilling wikiPageWikiLink Maple.
- Grilling wikiPageWikiLink Marination.
- Grilling wikiPageWikiLink Mesquite.
- Grilling wikiPageWikiLink Oak.
- Grilling wikiPageWikiLink Olive_oil.
- Grilling wikiPageWikiLink Patty.
- Grilling wikiPageWikiLink Pecan.
- Grilling wikiPageWikiLink Pig_roast.
- Grilling wikiPageWikiLink Polycyclic_aromatic_hydrocarbon.
- Grilling wikiPageWikiLink Polycyclic_aromatic_hydrocarbons.
- Grilling wikiPageWikiLink Pork.
- Grilling wikiPageWikiLink Poultry.
- Grilling wikiPageWikiLink Pressure_cooking.
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- Grilling wikiPageWikiLink Roasting.
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- Grilling wikiPageWikiLink Rotisserie.
- Grilling wikiPageWikiLink Salamander_(legendary_creature).
- Grilling wikiPageWikiLink Salamanders_in_folklore_and_legend.
- Grilling wikiPageWikiLink Sandwich.
- Grilling wikiPageWikiLink Satay.
- Grilling wikiPageWikiLink Saturated_fat.
- Grilling wikiPageWikiLink Sausage.
- Grilling wikiPageWikiLink Sausages.
- Grilling wikiPageWikiLink Sautéing.
- Grilling wikiPageWikiLink Schwenker.
- Grilling wikiPageWikiLink Searing.
- Grilling wikiPageWikiLink Seasoning_(cast_iron).
- Grilling wikiPageWikiLink Seasoning_(cookware).
- Grilling wikiPageWikiLink Sheftalia.
- Grilling wikiPageWikiLink Skewer.
- Grilling wikiPageWikiLink Smouldering.
- Grilling wikiPageWikiLink Spice_rub.
- Grilling wikiPageWikiLink Steaming.
- Grilling wikiPageWikiLink Stir_frying.
- Grilling wikiPageWikiLink Sugar.
- Grilling wikiPageWikiLink Sugars.