Grill
Dry heat
Cooking over direct radiant heat and open flame, where char and smoke season the surface as it cooks.
01At a glance
CategoryDry heat
Taste impact↑ Bitter, Umami
TextureCrispy, Juicy
02How to do it
- 1Heat the grill, scrape the grates clean, then oil them lightly.
- 2Build two zones: direct high heat for marks, indirect heat to cook through.
- 3Sear over direct heat for char, then move to indirect heat to finish.
- 4Rest before slicing so the juices redistribute.
03Doneness & pitfalls
Doneness cues
- Clear grill marks and a charred, aromatic surface.
- The center reaches target doneness over the cooler zone.
Common mistakes
- Flare-ups from dripping fat scorch the surface — keep a cool zone.
- Flipping constantly stops marks from setting.
- Cooking thick cuts only over direct heat burns the outside before the inside cooks.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
1.20×
Umami
1.20×
Fat
—
Heat
—
05Texture outcomes
Crispy9.0
Juicy7.2