Grilling - Vintage Cooking Process

Grilling is one of the crudest and the most primitive of all forms of cooking; it is, indeed, sometimes described as the savage mode of cooking, when slices of raw meat are strung on sticks and were held over or close to a fire.

"Broiling" is the ancient word for grilling; though both words are still used they really signify the same thing. Broiling is derived from the French word "bruler," to burn. 

Although one of the simplest forms of cookery, it is seldom well carried out.  The process is similar to that of roasting with the difference that only small pieces or slices of meat are used.

Broiling, or grilling, is always done before, or over, a clear bright fire.  it is a process which is always quickly performed.  By broiling meats evaporation is prevented by the sudden closing of the fibers, so that the cut side of the meat is quickly hardened and the surface browned.

A chop, steak, cutlet or filet, properly broiled, should have a thin, nicely browned crust, the inside of which must be cooked to suit the requirements and taste of the person for whom it is prepared, viz., rare, raw and juicy, medium, or well cooked.

A gridiron, cleaned and well greased, is the proper utensil for broiling, though some cooks use the frying pan more often than the gridiron.  In broiling on or between a gridiron, special care must be exercised to keep the fat from falling into the fire, as the sudden blaze is likely to impart a smoky and objectionable flavor to the meat.

A clear, bright fire, is essential to perfection in grilling.  On no account must the meat be pierced with a fork or skewer, or the juices will run out of the holes made and much of the flavor will thereby be lost.  An average sized chop or steak will require ten to twelve minutes to broil or grill, during which time it should be turned at least five times.

Table Talk: The American Authority upon Culinary Topics and Fashions of the Table, Vol. XXVII, 1912, A Series of Articles Published Throughout the Year. Published Monthly by The Arthur H. Crist Co., Cooperstown, NY. A Monthly Magazine Devoted to the Interests of American Housewives, Having special reference to the Improvement of the Table.  Marion Harris Neil, Editor.

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