Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Grilling, like broiling, is a process of cooking a food with direct radiant heat. The difference is that the heat source is from below rather than above, as in broiling. As with broiling, the intense radiant heat creates a crusty surface while sealing in natural juices.
In order to keep foods juicy that take longer to grill, baste frequently. The marinade is often used as the basting liquid. This works especially well when there are sugars in the liquid, as it helps caramelize the surface of the cooking food.