Indirect method cooking is a technique where food
is cooked away from direct exposure to the heat
source. Instead of placing the food directly over
the flame, burner, or heat, it's positioned to the
side or in an area where it’s surrounded by heat
but not in direct contact with it. This method is
often used for slower, more controlled cooking,
allowing the food to cook evenly without burning.
Examples include roasting, baking, or using a
covered grill where the heat circulates around
the food—like when you roast a chicken in the
oven or slow-cook ribs on a barbecue. It's ideal
for larger cuts of meat, delicate foods, or
dishes that need more time to cook through
gently.
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