Shelf · Fire & pan · High heat
Grilling
Cooking over or under fierce radiant heat, close enough that the surface chars before the middle overcooks.
Why it works
Radiant heat travels straight to whatever faces it, so the exposed surface climbs past browning temperature far ahead of the interior. Bars add their own contact browning where they touch.
The tell
Fat drips and flares, the surface takes on colour in patches rather than evenly, and the food lifts off the bars without sticking once it has crusted.
How it fails
A flare-up coats food in sooty smoke rather than flavour — move it to a cooler part of the grate and let the flame die. Food that sticks was turned before its crust formed; wait, and it releases itself.
In the app, the card opens on the recipe step that names it, with the tell drawn.
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