Searing
There are a multitude of options open to you in your culinary adventures with built in gas grills. Once you have one, you can start to really experiment with the way you prepare food. It won’t be long before your ideas about cooking will change, and you’ll start using words like “braise” and “marinate” in every day speech. You’ll also be a the envy of the neighborhood, responsible for making all the mouth-watering smells that have everyone wondering.
Fortunately, the grills are easy enough for anyone to use, and can certainly turn any meal into something special and extraordinary. But for those who are willing to venture out past their culinary expectations, these grills really start to perform to make the work of world-class chefs. One of the techniques that marks a seasoned griller is the art of searing. There are some really good sources of basic information on searing on the web, and a basic description is usually enough to make someone want to try it.
The basic idea is that the meat, or seafood, is cooked at a high temperature on both sides. This is pretty short, and generally the meat is then cooked at a lower temperature for a longer period of time, to complete the process. It sounds complicated, but with these grills, it’s really not. With so much cooking space and variation available, it’s simple enough to adjust one temperature very high, and another set at a medium level. The grilling will give a nice flavor through the center, but the initial searing will give the meat a nice smoky flavor. Searing is said to seal in the moisture, and although that’s not technically true, it tastes like it. Another fantastic side effect of searing is that it makes the outside a different texture than the inside, and the difference to the palette is stunning.