TECHNIQUE GUIDE

Cooking technique guide

Check the core principles of cooking techniques and how to handle ingredients step by step.

COOKING TECHNIQUE

Grilling

Grilling is a method of browning the surface and cooking the interior to the desired doneness using relatively dry heat from a pan, oven, or grill. Since moisture on the surface must evaporate to develop a nutty aroma and color, it is important to prepare ingredients dry and ensure good contact with the heat source. Even with the same grilling, direct heat on the bottom surface in a pan, air circulation in an oven, or strong radiative heat on a grill each play a major role. For thin ingredients, use high heat for a short time; for thick or settings that need to reach the interior, brown the surface first and then lower the heat or move to the oven for stability. Brown color does not always mean the interior is fully cooked. Consider surface color, edge crispness, when pressed, juiciness, and the transparency of the ingredient, and after cooking let it rest briefly to stabilize heat and moisture.

Core principles

The core of grilling is to reduce surface moisture and deliver enough heat to create color and aroma. When placed in a pan, if there is pooling water or too much steam, it approaches steaming more than grilling, so portion the ingredients or manage excess moisture in the pan.
Moving the pan or rack too early can cause uneven browning or sticking. When the initial contact side naturally releases and the browning side becomes visible, flipping helps form stable contact surfaces.
High heat provides rapid color and aroma, but sugary marinades, thin vegetables, or small pieces can burn. Conversely, using only low heat can delay color development and dry out the moisture, so adjust heat according to ingredient thickness.
Oil helps heat transfer and prevents sticking, but using too much can cause the ingredient to fry and alter surface texture. For a crispy brown result, apply only a thin coating; for oily ingredients, reduce additional oil.

Well-matching ingredients

Meats, fish, mushrooms, and sturdy vegetables that benefit from browning on the surface while keeping interior texture. For steaks or thick fish where center doneness matters, sear the outside at high heat and finish with gentler heat.
Potatoes, zucchini, bell peppers, and other vegetables should be cut to similar sizes to ensure even cooking and browning. Watery tomatoes or zucchini should be placed with spacing on a wide pan or baking tray to avoid crowding.
Breads, doughs, and cheeses where crisp surface or melted texture is important are suitable for grilling. However, doughs or marinades with a lot of sugar or honey brown quickly, so indirect or medium heat may be more appropriate than direct high heat.
Very moist or delicate ingredients may not be suitable for strong flipping and long grilling. In such cases, thoroughly dry the moisture and use a wide spatula, or choose other methods like steaming or braising to maintain shape.

Heat and time management

Preheat the pan before adding ingredients, but do not overheat to the point of continual smoking. When the oil spreads and a sizzle starts immediately upon adding the ingredients, it is usually a good starting point; if there is too much smoke, lower the heat or let the pan cool briefly.
Thin ingredients should be grilled quickly at high heat to minimize moisture loss; thicker ingredients should brown on the surface first and then cook through at medium or low heat. If one side is already deep but the center is undercooked, reduce heat or move to indirect heat rather than continuing high heat.
Oven grilling (baking) is affected by preheating and tray position. If the top color is slow, you can move closer to the top, but sugary ingredients may burn near the top heat, so monitor from a middle rack.
Meat or thick fish should rest briefly after removing from heat to let internal hot moisture settle. If a lot of juices gush out when cut, the resting time may have been too short, so adjust size and thickness for next time.

Success points

Gently pat dry the surface of ingredients with paper towels, and let refrigerated ingredients rest briefly to reduce surface condensation rather than cooking them straight from cold. Do not leave out at room temperature for too long, though; handle only as long as preparation requires.
Do not crowd the pan; if too many pieces are in at once, the pan temperature drops and moisture cannot evaporate. If browning is needed, cook in batches with space between pieces to allow heat and steam to escape.
Season with salt and acidic marinades at the appropriate time. For briefly grilled meat or vegetables, seasoning just before is fine, but if the ingredient has been marinated in a moisture-leaching marinade, wipe the surface before grilling to ensure color develops well.
After flipping, avoid keeping the same high heat; adjust based on the color of the first side and the thickness of the ingredient. If the first side is pale, heat or preheating may be insufficient; if it becomes too dark, lower the heat for the next side to balance.

Common mistakes

If you add ingredients before the pan is thoroughly hot, the surface will be pale and moisture will bead. Reheat the pan after removing ingredients and allow enough browning time for the first side in the next batch.
Flipping or pressing too often can cause unstable surface contact and pasty texture. Wait until the surface releases naturally and flip only as needed; for thick cuts, avoid pressing with the spatula repeatedly.
If sugary marinade is applied and you grill on high heat for too long, the exterior will burn while the inside remains undercooked. If you notice obvious burnt areas, lower heat and simmer remaining marinade separately to serve.
Overcrowding the pan causes steam to build instead of sizzle and the ingredient may cook grayish. If too much moisture has already released, remove some ingredients, dry the pan's surface, then regrill in small batches to finish.
Cutting immediately after grilling can cause juices to run out, especially with thick meats or fish. Let it rest after removing from heat to allow surface heat to dissipate before slicing.