On Food and Cooking

Aids    to  Successful  Grilling    and Frying:

Warm    Meat    and Frequent    Flips

Because grilling and frying involve high
heat, they tend to overcook the outer
portions of meat while the interior cooks
through. This overcooking can be
minimized in two ways: prewarming the
meat, and flipping it frequently.

The warmer  the meat    starts  out,    the less

time    it  takes   to  cook    through,    and so  the

less    time    the outer   layers  are exposed to

high    heat.   The cooking and overcooking

time    can be  reduced by  a   third   or  more

by  wrapping    steaks  and chops,

immersing   them    for 30–60   minutes in

warm    water,  so  that    they    approach    body

temperature,    100ºF/40ºC, and then

cooking immediately (bacteria   grow

quickly on  warm    meat).

How often   should  the cook    turn    a   steak   or

hamburger   when    grilling    or  frying? If