FuzzyBot: Importing a new version from external source

2025-07-19T02:03:21Z

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{| class="wikitable"
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!Method
!Description
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|[[Grilling]]
|Cooking the beef over or under a high radiant heat source, generally in excess of {{convert|650|F|C|-1|order=flip}}. This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as ''[[barbecuing]]'', often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
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|[[Smoked meat|Smoking]]
|A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
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|[[Broiling]]
|A term used in North America. It is similar to grilling, but with the heat source always ''above'' the meat. Elsewhere this is considered a way of ''grilling''.
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|[[Griddle]]
|Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
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|[[Roasting]]
|A way of cooking meat in a hot [[oven]], producing [[roast beef]]. Liquid is not usually added; the beef may be [[basting (cooking)|basted]] by fat on the top, or by spooning hot fat from the oven pan over the top. A [[gravy]] may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
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Translations:Beef/31/en - Revision history

FuzzyBot: Importing a new version from external source