Which cooking method is least associated with food safety issues?

When considering food safety, grilling is often perceived as a method that has fewer direct food safety issues compared to other cooking techniques. Grilling typically involves direct exposure to high temperatures, which not only helps to cook food quickly but also reduces the time that food spends in the temperature danger zone (between 40°F and 140°F). This rapid cooking can effectively kill harmful bacteria that may be present in the food.

Additionally, grilling allows for fat to drip away from the food, which reduces the likelihood of grease fires and related concerns. The open flame of grilling also provides a way to achieve high temperatures that are conducive to effectively cooking meats, which is vital for ensuring food safety.

In contrast, slow cooking, while it can be safe if done properly, involves cooking at lower temperatures over extended periods, which may allow bacteria to multiply if food isn't kept at the proper temperature throughout the cooking process. Baking and frying, while generally safe, can also present specific concerns such as uneven heating and the risk of cross-contamination if not monitored carefully.

Thus, grilling stands out as a method that aligns well with principles of food safety due to its high temperatures and reduced cooking times.