'blasting'

[nailit]

My ex always used to 'blast' any meat (chops etc) done under the grill. High heat on both sides and then low heat for the remainder. Why?
Just made me think as ive currently got pork chops under the grill but always just use low heat until done. Job done just the same.
Thanks.

[EcclesCake]

I never cook meat under the grill. Her thinking is relatively sound though to get colour on the outside and then reduce the temp to gently. Cook the meat so that it doesn't sieze and become tough.

[nailit]

Thanks Eccles,
I like my meat to be 'tough' tho. Perhaps my ex preferred it to be a bit tender.
(add ur own innuendo^)

[NellieMay]

Browning meat quickly initially on a high heat improves the flavour and retains the moisture. Also looks more appetising.