Grills, griddles and ovens
1984
The differences in design and cooking methods among grills, griddles, and ovens can make a significant difference in product quality, especially with regard to hamburgers or steaks. A griddle is a flat slab of metal with a heat source underneath. It is best for preparing hamburgers and other short-order items. A good griddle cook knows where the hot and cold spots are at any time, and can move the food around to take advantage of them. A grill is a two-sided device commonly used to grill a Reuben or Tuna melt. The pressure of the top plate of the grill seals the sandwich, and the temperatures are adjustable. There is almost no difference between a roasting and a baking oven, except for the depth and height of the door - roast ovens have larger doors to accomodate turkeys and large roasts of beef. Slow roasting is one of the best methods of preparing large cuts of meat, although many cooks chose to use a broiler also. Conveyorized cookers, convection ovens, and different types of broilers have specific characteristics suited to different menu items. (wz)
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