radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C. 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.

Not all foods are suitable for grilling. Grilling is an inappropriate treatment for large, tough cuts of meat as this fast technique would not allow the meat to cook slowly and tenderise. When using

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