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Where Did Grill Originate – A History Of The Grill

Grill – a device used for cooking in heat and coals. The etymology of the word is related to French gril, which means “grill“.

The First Prototype of the Grill

Mankind has been cooking meat on fire since ancient times. The first prototype of the grill can be considered the simplest lattice found in the XXXV – XI century BC.

In the III century in China there is a special kamado stove. In the Middle Ages in England was invented to use for roasting meat, the so-called faithful dogs.

They were used both in castles and ordinary taverns. The kitchen usually had two dogs working alternately.

They would rotate a spit while running in a special wheel, a spit. Thanks to this simple mechanism, large pieces of meat could be evenly fried. Kitchen dogs were used mainly in England and France until the early 20th century.

In the XVIII century, the charcoal grill was widespread throughout the world. There is a gourmet dish – grilled pork, which for several hours was cooked on an open fire with a barbecue.

In 1897 the use of charcoal in briquettes was introduced. In 1921, Henry Ford’s company began to produce briquettes for the charcoal grill from waste wood. In the U.S. from the mid-40s there was a real boom in outdoor cooking.

The barbecue began to be used everywhere.

The Invention of a Welder from Chicago

The brick barbecue had several drawbacks. The design itself lacked mobility. Bad weather, rain, wind interfered with the preparation of the quality products. The opportunity to get meat undercooked or dried was very great. In 1952, Chicago welder George Stephen improved the grill to make it more comfortable and functional.

They say George Stephen built the first grill from a metal sea buoy, cutting it into two pieces. He later welded a tripod to it.

The invention resembled a metal dome-shaped stove, with a dense lid on top to preserve the flavor of the dish and distribute the heat evenly, with an opening in the lid to allow air to enter.

Friends and acquaintances liked the invention, and George began to receive orders to make it.

That’s how the first grill came into being. After a while, it became clear that mass production had to be launched to meet the demands of society. In the process, various improvements were introduced, convenient devices were added, and products for grilling care began to be produced.

Further Development of the Grill

In the future, new technologies and materials will be used to improve the grill. In 1985, grills for gas were introduced. The number of dishes prepared in this way increased.

GrillBill Best invented the infrared burner in the 1980s. These grills were widely used in restaurants. The meat on this device is juicy, with a crispy crust.

The grill was improved, it became more convenient, easier to use, and there were more options for cooking. Soon they will be contactless and, electric and gas.

But the most common grill is still the charcoal grill. Finnish designers in 2012 created a tiny grill with a size of 22×18 cm. Such dimensions are optimally suited for use in large cities.

Today, the grill is present both in the kitchens of restaurants and in the homes of ordinary citizens.



Meat Storage Rules

Meat Grillling

Meat is a valuable protein product containing amino acids, lipids, polyunsaturated fatty acids, vitamins and trace elements. Moderate eating meat is good for maintaining good health.

It strengthens bones, maintains muscle elasticity, and is involved in strengthening immunity and metabolic processes. Possessing high energy value, it is especially indicated for people engaged in heavy physical labor, and athletes. It replenishes iron stores in the body and normalizes hematopoietic processes.

However, meat is perishable food. And stale or spoiled can cause serious harm to the body, threatening severe food poisoning. It is extremely important to ensure the proper storage of meat, allowing it to stay fresh as long as possible. In this article, we will talk about reliable ways to store this product.

Refrigerated meat storage

The ideal option is to cook meat immediately after purchase, but this is not always possible. In this case, try to place the product in the refrigerator as soon as possible. If you plan to use it in the near future, just put it in the main chamber. Keep the product in the refrigerator if the purchase took place immediately after the slaughter of the animal (for example, if you bought it on a farm). In this case, it should be allowed to “mature” for a couple of days so that it becomes soft and juicy.

Keep meat in the refrigerator at a temperature of 0 to 5 degrees Celsius. It’s a bad idea to put it in the cold on wooden cutting boards. The wood will absorb the juice and it will become dry. Boneless meat can be stored longer. Therefore, separate them and store them separately. And do not wash the meat. To remove excess fluid, just pat it with napkins or paper towels.

Typically, a temperature of up to 7 ° C is maintained in the main refrigerator. Whole pieces can be stored on a shelf with a temperature of 5 – 7 degrees for no longer than 10 hours; from 0 to 5 degrees – up to a day; from -4 to 0 degrees – up to 3 days.

Minced meat is best used on the day of purchase, or frozen. Consider that meat of young animals (like veal) is stored less than adult animal’s meat.

Poultry has its own storage features. Before putting in the refrigerator, the meat should be placed in a glass dish, vacuum container or plastic bag and stored: at a temperature of 4 to 7 degrees – not more than 48 hours; from 0 to 4 degrees – up to 3 days; from -2 to 0 degrees – up to 4 days.

Do not violate the shelf life. If the expiration date is soon and there is no way to use the product right now, send it to the freezer.

Meat storage in the freezer

Place pieces of meat individually in plastic bags and wrap them, releasing all the air. If you are a lover of natural materials and do not want to use polyethylene, you can store meat in ice. Ice will ensure the safety of all useful properties not worse than the package. For this:

  • put a piece in the freezer and wait until the frost  forms around it;
  • remove the meat and pour it over with cold water;
  • put back in the freezer.

Storage of meat in the freezer at a temperature below – 18 degrees is possible up to 1 year. Minced meat – up to 3 months. When the temperature rises to -12 ° C, the time should be reduced by a third, up to -10 ° C – by half.

Storage of poultry meat has its own characteristics. It is undesirable to keep it frozen for more than 9 months. Chopped in pieces – can be frozen not longer than 8 months.

Put a sticker on the package with the date of placement, so that you know when it will expire. Violation of the shelf life leads to a loss of useful properties and taste. A specific taste of old meat may appear, which is difficult to remove even with spices, and cooking time will need to be increased.

Always try to defrost meat in a natural way. It is best to move it from the freezer to the refrigerator. Slow defrosting will retain all the beneficial properties and taste. Do not do this repeatedly. If you have thawed a piece, cook it all.

Meat storage without a refrigerator and freezer

Storage of meat without a refrigerator is possible if you know how to do it right.


Fresh meat sprinkled with salt is stored for a week. Sprinkle a piece on all sides, put it in a container and completely cover with salt. If there is a lot of meat, lay the pieces in layers, generously sprinkling with salt. A layer of charcoal added on top may slightly increase shelf life.

You can extend the shelf life of meat outside the refrigerator for up to 5 days if you wrap it in a natural cloth and dip it in milk or yogurt.

Meat can be stored for a day if you dip it in well-salted water or wrap it in a cloth soaked in vinegar. Lemon will successfully replace vinegar. 


This is another way to keep meat out of the refrigerator. Rinse the whole piece well with warm water (up to 30 ° C), remove grease and veins, dry with paper towels or napkins. Dice approximately 1×1 cm / 0.4×0.4 inch. Sprinkle the pieces with spices, add bay leaf and chopped onion, and place under oppression for a day. Lay on a baking sheet in one layer, salt and send it to the oven, heated to 55 ° C / 131 F for 10 – 12 hours. It is better to use the ventilation mode. The finished product should have a dark color, be hard and elastic to the touch.

You can also use the following method. Prepare and chop the meat as described above. Boil for 5 minutes. Put in a colander and dry. Salt, pepper and send to the oven for 8 – 12 hours, setting the lowest temperature. 

If you decide to carry out drying in the fresh air, you need to string the pieces so that they do not touch and hang them in a way that the sun rays do not fall on them. Protect the structure from insects using gauze.

Dried meat is stored for up to 2 months without a refrigerator in a tightly closed container. Before use, it should be cooked for at least 20 minutes. Note that dried meat will be only 1/3 of the original weight.


For canning, choose only the freshest product and follow basic rules. Violation of the rules of conservation can lead to the development of various bacteria that produce harmful toxins. For example, botulinum, causing the most serious disease – botulism.

Use glass containers with a volume of not more than 1 liter. Wash and dry them well. Fill with fresh or pre-cooked meat (baked, stewed, etc.). Pour in water or sauce so that at least 2 cm / 0.7 inch is left to the top. Place the jars in water and bring to a boil. Ideal to use an autoclave. At home, you can use a pressure cooker instead of an autoclave. In it, you can sterilize it within 1-1.5 hours.

To preserve minced meat, you must first process it. Form the meatballs (or don’t) and fry until golden brown. After roasting, throw it in a colander so that excess fat is gone and place in a glass container. Add the broth, tomato or water, leaving 2.5 cm / 0.9 inch of free space to the neck of the jar. Canning time – up to one and a half hours, depending on the volume.

If the canned food will be stored for 6 months, and sterilization takes place at a temperature of 100 ° C, it is recommended to repeat it every other day. Store at a temperature of 20 – 30 ° C. If your preservation will be stored at temperatures below 10 degrees, sterilization should be repeated after 3 months.

Of particular importance is the tightness of the lids. Glass covers complemented by rigid clamps are considered really good.

How to keep meat on the road

It’s not easy to keep the product fresh on the road, but it is possible. Soak gauze with lemon juice and wrap a piece with it. If possible, place fresh meat in a container and fill it with milk.

Use a refrigerator-bag or a cooling bag. It provides freshness for a long time, even on a train or a car. If you don’t have a refrigerator bag, make it yourself.

Take a small box (from sweets, for example) and sheathe it from the inside with polystyrene foam. Place a couple of plastic ice bottles down in there, put a frozen product on them, and add a couple of ice bottles on top. The construction is bulky and suitable for traveling by car. Try using thermal packs also. Put the meat and a couple of plastic ice bottles inside.

Another way is to freeze a piece, wrap with gauze soaked in vinegar, and place it in a plastic bag. You can additionally wrap the bag with two to three layers of newspapers. This method ensures safety and freshness for more than a day.


Choosing the Best Refrigerator Style for Your Kitchen

The most common and popular standard sized fridge is called the Islander.

If you’re like most people though, you probably don’t have a fridge at all. But that doesn’t mean your fridge doesn’t have value.

Just like a similar-sized coffee maker, you’re going to need to play around with the freezer and fridge types to find the most convenient refrigerators for your kitchen.

This article will help you find out what refrigerators are best for your kitchen and explain how to choose the best refrigerators

How much space should you leave around a refrigerator?

In cold weather and low temperatures, it’s better to leave less space than to overfill it with food, which can be unhealthy. Refrigerator-freezers are made to hold food cold for up to a year, while pantry-freezers are designed for one day. Follow these tips to make the most of your refrigerator

Keep it just in case you need to grab something quick in the kitchen, fridge, or freezer. What if your fridge was broken? The last thing you want to do is go into the kitchen to open a locked cabinet because you found a tarantula in it. A tarantula in your fridge? Not cool! Find a cupboard with plenty of space around the fridge, keep the door closed to a small area for security and a trash bin nearby to be sure you don’t open it accidentally!

The size of the refrigerator depends on several factors, including the type of refrigerator you have and how long you plan to keep the refrigerator in your home.

A refrigerator is designed for 4-8 hours of storage a day, according to the U.S. Department of Energy’s National Renewable Energy Laboratory. If you plan to store your food for a longer period of time, choose a model with a larger capacity (one that can store up to 15 quarts).

Are counter depth refrigerators worth?

If you have one, do you pay it off and carry on? Are you really more aware of your surroundings if you have a countertop?

These questions are known as the sigmoid curve. Because the numbers associated with being an urbanite (frugal) can influence your life and wellbeing (I think I’m going to be happy with my face when I grow up, say the posters of kids) you may have other ideas about what you should be and do. Whatever the result is, I’d hate to see my investment in the British.

Not if your home has just been through a major building sale or a “move-in” to an apartment with minimal heat and air conditioning.

Most expectant mothers like to keep the refrigerator fully locked to prevent mopping and cleaning spills. If you don’t want to bother shutting it off, just add a padlock or waterproof bolt to the door. A few houses have commercial lockers that you can rent for $35/day to keep everything (the fridge included) in your condo, then lock and key it when you get home.

Not much, until you need them. Sure, if you’re a shipper or a farmer you might consider them, but you won’t use them a whole lot. Not that they’d be a huge loss on the scale of a store-bought oven.

This brings us to the thing that may really turn people off of a counter depth fridge: Price. This fridge will probably cost you twice the price of a deep fridge of equal quality, if not more. In my opinion, if you need it to keep food cold the whole time, you’re going

Which type of refrigerator is the most energy-efficient?

If you buy a more efficient refrigerator than the rest of your family, it will still be more energy efficient than the average refrigerator. If your family uses about 40 kWh of electricity each month, the refrigerator of the refrigerator with the most efficient refrigerator (19 kWh/month) will still use about 6.8 kWh of electricity.

Comparing how much energy is used by a particular appliance can be complex. The total energy usage of appliances and spaces used to house them is known as a fuel burn rate

The main two types of refrigerators are commercial or retail.

Commercial type

A commercial refrigerator uses electric power to operate. It is usually expensive. It will get more use as the freezer gets bigger.

Shopping malls use two kinds of commercial refrigerators.

Dormant type. It is less efficient than refrigerators that are working.

Conversion type. This type is smaller than a commercial refrigerator and uses less electricity.

First, you have to understand that refrigerator temperature directly affects the refrigerant that is used to refrigerate the food. In general, the more that the temperature is kept between 45 and 60 degrees Fahrenheit, the less energy is consumed, and the less energy used to operate the refrigerator.

Second, this article won’t discuss refrigeration for foods that contain ingredients such as nuts and seeds. Second, this article is about a larger topic, which is the use of refrigeration technology to help improve our lives.

How wide is the average side by side refrigerator?

How much is too wide?

How about wall to wall? What is the basic measurement of side by side?

To find the answer to all these questions you need to use a specialized tool called a Fridge Coupler.

What is a refrigerator coupler? A refrigerator coupler is a perfect tool for measuring the dimensions of the side by side refrigerator. A refrigerator coupler can also be used for other important plumbing work such as gutters.

How to measure the dimensions of a refrigerator? You have many possible ways to measure the dimensions.

I can measure the kitchen just about anywhere from the ceiling down to the kitchen counter, but I suspect the more efficient way to measure is by photographing the bottom of each refrigerator and dividing it into a grid according to a physical measure.

I photograph the depth (width and height) of each piece and multiply that by 1.85 for a mathematical value (height for the longest side of a fridge), such as 8.5 x 1.85. I then divide that by the number of refrigerators in the household to find.

Below you can find a good YouTube video on this subject: