Grelhar

Grelhar is a cooking method that involves dry heat, usually from below. This can be achieved using a grill, an oven broiler, or a cast-iron skillet. The intense heat causes the food to cook quickly and develop a characteristic seared surface, often referred to as a "char." This char contributes to the flavor and texture of the food.

The process of grelhar relies on radiant heat to cook the food. In outdoor grilling, this heat comes from charcoal, gas burners, or electric elements. When grelhar in an oven, the broiler element at the top of the oven provides the intense, direct heat. Using a cast-iron skillet on a stovetop mimics this effect by absorbing and radiating heat directly to the food.

Grelhar is suitable for a variety of foods, including meats, poultry, fish, and vegetables. Meats often develop appealing grill marks and a smoky flavor. Vegetables can become tender and slightly caramelized. Marinades and rubs are frequently used before grelhar to enhance flavor and tenderness. It's important to monitor food closely during grelhar as the high heat can easily lead to overcooking. Proper temperature control and turning the food are key to achieving desired results. This cooking technique is popular for its ability to produce flavorful and visually appealing dishes.