Food-The Cooking Lab-Grilling - East Valley Tribune: Home

Food-The Cooking Lab-Grilling

In this undated photo illustration sausage is grilled using foil. Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks. Bad design choices by equipment makers, kettle-shaped grills with black interiors, for example, make it harder still. But if you're willing to do some arithmetic or break out a roll of foil, you can reduce the guesswork and get better performance from your grill. (AP Photo/ Modernist Cuisine LLC, Ryan Matthew Smith)

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