perfect grill marks are necessary, once or twice If texture and moistness are more important, then flip every minute Frequent turns mean that neither side has the time either to absorb or to release large amounts of heat The meat cooks faster, and its outer layers end up less overdone Grilling and Broiling The term “grilling” is generally used to mean cooking meat on a metal grate directly over the heat source, while “broiling” means cooking meat in a pan below the heat source The heat source may be glowing coals, an open gas flame, or ceramic blocks heated by a gas flame, or a glowing electrical element The primary means of heat transfer is infrared radiation, the direct emission of energy in the form of light: hence the glow of coals, flames, and heating elements (p 781) The meat surface is only a few inches away from the heat, which is very hot indeed: gas burns at around 3,000ºF/1,650ºC, coals and electrical elements glow at 2,000ºF/1,100ºC Because these temperatures can blacken food surfaces before the inside is cooked through, grilling is limited to such relatively thin and tender cuts as chops, steaks, poultry parts, and fish The most flexible grill arrangement is a dense bed of glowing coals or high gas flame under one area for surface browning, sparser coals or a lower gas flame under another for cooking through, and the distance between meat and fire an inch or two The meat is cooked over high heat to brown each side well but as briefly as possible, in two or three minutes, and then moved to the cooler area to heat through gently and evenly Spit-Roasting Spit-roasting — impaling meat on a metal or wood spike and turning it continuously near the radiating heat source — is best suited to large, bulky cuts, including ... cooking through, and the distance between meat and fire an inch or two The meat is cooked over high heat to brown each side well but as briefly as possible, in two or three minutes, and then moved to the cooler area to... as chops, steaks, poultry parts, and fish The most flexible grill arrangement is a dense bed of glowing coals or high gas flame under one area for surface browning, sparser coals or a lower gas flame under another for... 3,000ºF/1,650ºC, coals and electrical elements glow at 2,000ºF/1,100ºC Because these temperatures can blacken food surfaces before the inside is cooked through, grilling is limited to such relatively thin and tender cuts