Grilling

Grilling is a technique of cooking products over open, strong, dry heat coming from below (from coals, wood, gas, or electric elements) or from above. It is one of the oldest ways of cooking, which thanks to the high temperature gives dishes an inimitable flavour, an aroma of smoke, and an appetising seared crust.

The main charm of the grill lies in the combination of several effects. The intense heat sets off the Maillard reaction and caramelisation on the surface of the product, forming that same ruddy, aromatic crust, while inside the meat, fish, or vegetables stay succulent. The characteristic bar marks from the grate and the light smoky aroma (especially when cooking over coals, where drops of fat falling onto them give off fragrant smoke) have become the hallmark of grilled dishes. Excess fat meanwhile drips down, so grilling is often presented as a lower-fat method — although cooking meat and fish at high temperatures forms carcinogenic compounds (heterocyclic amines, polycyclic aromatic hydrocarbons). On the grill steaks, kebabs, sausages, fish, seafood, and vegetables are cooked wonderfully, as well as the famous Ukrainian roast over fire. Grilling is not merely a way of cooking but a whole culture linked with outdoor leisure, company, and hospitality. It is the taste of summer, of fire, and of good company.