Putting on griddle refers to the process of cooking food items directly on a hot, flat cooking surface known as a griddle. A griddle is typically a large, flat, and smooth cooking surface made of cast iron, steel, or other heat-resistant materials. The term "putting on griddle" is commonly used when referring to cooking techniques such as frying, cooking pancakes, quesadillas, or other dishes that require direct contact between the food and the griddle surface.
When food is placed on a griddle, it is exposed to direct heat, resulting in rapid and even cooking. The high heat of the griddle surface allows for caramelization, browning, and the development of Maillard reactions, enhancing the flavor and texture of the food being cooked. Additionally, since a griddle provides a large surface area, it allows for the simultaneous cooking of multiple items.
Putting on griddle also allows for the control of cooking temperatures, as the griddle's heat source can usually be adjusted. This flexibility allows for precise cooking and the achievement of desired results, such as crispy edges on pancakes or perfectly seared burgers. Furthermore, a griddle's flat and smooth surface prevents food from falling through the cracks or getting stuck, making it a preferred cooking method for delicate or small food items.
In conclusion, putting on griddle involves cooking food directly on a hot, flat, and smooth cooking surface, known as a griddle. It offers even heat distribution, control over cooking temperatures, and the ability to cook multiple items simultaneously, resulting in flavorful and well-cooked dishes.
