Grilled | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Grilled


00:01:39 1 Regional variations
00:01:48 1.1 Asia
00:02:31 1.2 Germany
00:03:04 1.3 Mexico
00:03:29 1.4 Argentina and Uruguay
00:03:51 1.5 Sweden
00:04:15 1.6 United Kingdom, Commonwealth and Ireland
00:05:24 1.7 United States
00:06:34 2 Health risks
00:07:59 3 Methods
00:08:08 3.1 Gridironing
00:09:08 3.1.1 Charcoal kettle-grilling
00:09:40 3.1.2 Grill-baking
00:10:17 3.1.3 Grill-braising
00:11:20 3.1.4 Indoor grilling
00:11:55 3.1.5 Sear grilling
00:12:34 3.2 Stove-top pan grilling
00:13:29 3.3 Flattop grilling
00:15:04 3.4 Charbroiling
00:15:23 3.5 Overhead grilling
00:16:04 3.5.1 Salamander
00:17:49 3.6 Two-sided grilling
00:19:16 3.7 Whole grilling
00:21:17 4 See also



Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.

You can find other Wikipedia audio articles too at:
https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ

You can upload your own Wikipedia articles through:
https://github.com/nodef/wikipedia-tts



"The only true wisdom is in knowing you know nothing."
- Socrates



SUMMARY
=======
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.
Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). 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 (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.