Grilling and Roasting are Not the Same: Here's the Difference

History has it that millions of years ago, when there was nothing known as civilisation, humans cooked meats and foods over an open fire, which is what we call grilling and roasting. Grilling and roasting foods are two closely related concepts; however, both methods differ in some ways or the other. Both methods are widely accepted amongst the health wizards because they use indirect heat to cook the food. Have you ever wondered what really the differences are? We shall tell you some of the important distinctions that make grilling and roasting unique and different.

What is Roasting?

According to Celebrity Chef Sadaf Hussain, historically, roasting meant cooking foods (usually meats) in front of an open fire. But with the invention of oven, the method of roasting also changed. Roasting now means cooking food in an insulated box over a set temperature. This box utilises the hot air inside the box and cooks the meat till perfection ensuring the meat juices don't get dried up in the process.

What is Grilling?

Chef Sadaf tells us, "Grilling is a method which involves cooking over a charcoal (gas) flame. This was one of the early food cooking techniques. Food is placed on a grill rack over the open flame and it utilises the intense heat to break down the meat and cook it nicely." A lot of people consider this method more suitable because of the added health factor and it also doesn't require any oven and practically anything can be grilled.

What Foods to Grill and What to Roast?

Grilling is a fast cooking method and gives a nice brown charred colour to the meat. It is best suited to cook steak, lamb chops and other thin cuts since the intensity of fire is high. On the other hand, roasting is a slow cooking process and hence it is best suited to cook the bigger pieces over a period of time.


You can grill chicken legs or lamb chops over the open fire very easily, considering the seasoning is perfect, but if you are planning to cook the whole chicken or whole lamb then roasting is the best method. The cooking in this method will be slower and will result in a much more flavoursome treat. Although you can use both the techniques to cook vegetables or meats, but you will know the difference in the taste and flavour.


Grilling and roasting may be closely related and may have different ways to prepare food, however, each of them rely on a careful technique, precision and time that should be taken care of.

‘Pressure cook’ food waste to make fuel faster

A two-step method that includes hydrothermal liquefaction and anaerobic digestion can speed up the process of making biofuel from food waste while reducing carbon use, new research suggests.

"Food waste should have a high value. We're treating it as a resource, and we're making marketable products out of it," says lead author Roy Posmanik, a postdoctoral researcher at Cornell University. "Food waste is still carbon—a lot of carbon."

The researchers show that by using hydrothermal liquefaction before anaerobic digestion, virtually all of the energy is extracted from the food waste. In hydrothermal liquefaction, the waste is basically pressure cooked to produce a crude bio-oil. That oil can be refined into biofuel.

The remaining food waste, which is in an aqueous state, is anaerobically digested by microbes within days. The microbes convert the waste into methane, which can be used to produce commercial amounts of electricity and heat.

"If you used just anaerobic digestion, you would wait weeks to turn the food waste into energy," says Posmanik.

"The aqueous product from hydrothermal processing is much better for bugs in anaerobic digestion than using the raw biomass directly. Combining hydrothermal processing and anaerobic digestion is more efficient and faster. We're talking about minutes in hydrothermal liquefaction and a few days in an anaerobic digester," Posmanik says.

Food waste is the single largest component going into municipal landfills in the United States, according to the US Department of Agriculture. About one-third of the world's food—nearly 1.3 billion tons—is lost or wasted, according to the Food and Agriculture Organization of the United Nations.

For all industrialized nations, food waste accounts for roughly $680 billion annually. In addition, composting and digestion of food waste are inefficient and slow.

Putting hydrothermal liquefaction first in an engineering process and finishing with anaerobic digestion completes a food-water-energy nexus, Posmanik says.

"We must reduce the amount of stuff we landfill, and we must reduce our carbon footprint. If we don't have to extract oil out of the ground to run cars or if we're using anaerobic digestion to make green electricity, we're enhancing energy and food security," he says.

Memorial Day 2017 Cookout Ideas: The Healthiest Ways To Cook These 6 Foods, Based On Science

Memorial Day weekend kicks off the start to the breezy summer lifestyle, which means it's time for open beaches, outdoor drinking, and grilling. Everybody loves a backyard barbeque with lots of food offerings, but unfortunately, many are notoriously high in fat and calories. However, we can still enjoy our summer cookouts without sacrificing our waistline, or our tastebuds.

Grilling can be a healthier alternative to pan frying, deep frying, and even sauteing, depending on how the food is prepared before and how it's being cooked. According to the Academy of Nutrition and Dietetics, dialing down the heat; cutting the fat; marinating meat for at least 30 minutes before grilling; mixing it up with fruits and vegetables; and keeping the grill clean all make a cookout tasty and good for us. To keep grilling healthy, it's best to avoid high-fat meats and sausages.

So, what's the healthiest way to cook Memorial Day BBQ staples?

Medical Daily wrangled the best ways to cook these six foods, from burgers to fish, to satisfy the tastebuds of all.

Burgers

Burgers are a popular BBQ food staple that can be good for us if cooked properly. A study conducted at UCLA found topping a burger with avocado — rich in heart-healthy omega-3 fats — can ease some of the negative effects red meat has on our heart health. The researchers observed 11 healthy males between 18 and 35 eat hamburger patties plain, and then again with half an avocado spread on top. When the participants ate the burger with avocado, their levels of inflammation were lower hours afterward compared to when they ate meat alone. Moreover, avocado led to less reduction of blood flow in the arteries compared to after they ate the plain burger.

Hot Dogs

A Memorial Day Weekend BBQ wouldn't be complete without hot dogs. However, as a processed meat, it's difficult to think of them as healthy. Choosing a healthier hot dog is not easy, but it is possible. It's best to choose hot dogs labeled "nitrate/nitrite free" or "uncured."

These hot dogs contain natural sources of nitrate, often celery juice, extract, or powder, according to Berkeley Wellness. It's not clear whether this will cut the health risks, since they're too new on the market to be studied. But, opting for hot dogs that are made with turkey or chicken instead of beef or pork, or made with organic meat can be good options. It's best to check the label to view its sodium, saturated fat, and nitrate/nitrites.

Chicken

A skinless cut of chicken is known to have less fat and calories, while a skin-on cut can have similar nutritional value if the skin is removed before eating, according to a study conducted by Chicken Farmers of Canada. For example, skinless chicken breast has 146 calories and 1.73 grams of fat compared to chicken breasts cooked with skin and skin removed, with 134 calories and 1.37 grams of fat per 100 grams; this means chicken breast cooked with skin-on, and then removed, has less fat and calories than a skinless breast. Plus, skinless chicken breast has less moisture than chicken with skin and skin removed at 64.96 grams vs. 67.47 grams, respectively.

Fish

Cookouts are not just for meat lovers, they can also appease non-meat eaters. Fish is considered one of the healthiest foods; it's rich in omega-3, vitamin D, and essential oils, but how we cook it matters. A study conducted at the University of Pittsburgh School of Medicine found participants who regularly ate fish had larger brain volumes in regions associated with memory and cognition, but only if the fish was baked or broiled, and not fried. Cooking fish on the grill can also help lock in flavor, without removing much moisture.

Mushrooms

This fungi is an excellent source of fiber and vitamins, but this is all dependent on how they're cooked. A recent study found microwaving and grilling mushrooms are the best ways to help preserve their antioxidant properties, and even increase their antioxidant activity. Moreover, mushrooms are also very low in calories and fat, making them a diet-friendly food.

Vegetables

In cookouts, balance is key, which means there should be equilibrium between the amount of meat, fish, and fruits and vegetables we consume. Vegetables have been tied to a lower risk of high blood pressure, macular degeneration, cognitive decline, and digestive tract cancers, among other ailments. However, cooking methods can alter their nutrient composition, and destroy their nutritional benefits, while others enhance their nutrient content.

Dry cooking methods like grilling, roasting, and stir-frying retain greater amounts of nutrients than boiling. This also debunks the myth that eating raw vegetables is healthier than cooking. For example, a 2002 study found that cooking tomatoes actually boosts the amount of lycopene in tomatoes.

Remember, grilling your favorite cookout foods can be done, without the guilt.