Are You a Nutritious Grill Master?
G2048
Published 2011
Published 2011
In the United States and Canada, grilling refers tocooking food directly over a source of dry heat, typically with the food sitting on a metal grate with a heat source below that leaves "grill marks." Grilling is usually done outdoors on charcoal or gas grills. A recent trend isthe concept of infrared grilling. Grilling also may be performed using stove-top "grill pans," which have raised metal ridges for the food to sit on, or using an indoor electric grill
Publication Details
| Authors |
Wanda M. Koszewski Julie A. Albrecht Megan Hlavacek |
|---|---|
| Subject | |
| Publication Date | January 25, 2011 |
| Last Revision Date | January 25, 2011 |
| Language | English |
| Formats |
HTML / PDF |
| Series | NebGuide |