page_title: Grilling
section_title: Regional variations
hierarchical_section_title: Grilling / Regional variations
caption_attribution_description: English: Grillling ribs of Konro Bakar, barbecued spicy ribs, a specialty of Makassar cuisine, South Sulawesi. Served in Food Colony foodcourt in Pasar Festival, South Jakarta, Indonesia. Bahasa Indonesia: Konro Bakar, iga sapi berbumbu khas Makassar, Sulawesi Selatan. Disajikan di Food Colony foodcourt di Pasar Festival, Jakarta Selatan, Indonesia.
context_page_description: Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. 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, using a cast iron/frying pan, or a grill pan.
  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. 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.
caption: Grilling konro bakar, spicy beef ribs.
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