Broiling (North American English) or grilling (British and Australian English) is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above.
Broiled Chicken with Oil, Lemon, and Garlic Sauce
Broiled Chicken with Oil, Lemon, and Garlic Sauce 4 (9)
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Broiling
Related Category: Food and Cooking
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More on Broiling
Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.
Broil/Broiling
A cooking method, usually for meats, utilizing dry heat at very high temperatures.
Broil:
to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods.
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BROIL
To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.
BRUSH
To apply a liquid, like a glaze, to the surface of food using a pastry brush.
Charbroil
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Pan-broil Glossary Term - Related Content
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London Broil
Marinated beef flank or round steak can easily be grilled or broiled for these sensational London broil recipes. Looking for a new taste sensation?
Citrus Broiled Alaska Salmon
4 large oranges
8 (4 ounce ) filets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper ...
London Broil
The name London Broil is actually a cooking term to the way the meat is cooked rather than how it used by meat markets as a cut of meat.
Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking.
Broiling Tips
Timetable for Broiling Meats
Timetable for Panbroiling Meats
Grilling Tips ...
How to Broil Lobster Tails
All I want to find out is how do I broil a lobster tail and how long for 9 oz?
Broil- To cook by direct heat under a broiler in an electric or gas range.
Broth- Any clear soup usually made with meat or fish stock.
Brown- To cook foods quickly over moderately high heat so that they turn a rich golden brown color.
BROIL:
To cook on a grill under strong, direct heat.
CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.
Broil: To cook food directly under the heat source.
Broth or stock: A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water.
Broil-To cook meat or other food under the heat source. This seals in flavor.
Broth-Broth is a liquid made by cooking meat, vegetables or seafood with herbs, bones and water.
Broil: To cook by direct heat in the broiler of an electric or gas range.
Broth: The strained liquid in which meat, poultry, fish, vegetables, or a combination of these, have been cooked. May be used interchangeably with the term "stock".
Broil - To cook food directly under or over heat source, usually in the oven under the top broiling element or on the grill. Recipe:Broiled Lemon Chicken ...
Broil: Cooking food by exposing it directly to extreme heat. Normally this is done with an oven broiler.
Broil - US same as Grill AU UK.
Brown sugar - AU US, same as Demerara sugar UK.
C ...
BROIL : To cook with heat from above like the broiler. Example is the ham.
COOK : To bring about change in a food product by applying heat over a period of time, usually to make the food more edible.
Broil - To cook with a direct heat source-usually a gas flame or an electric coil-above the food.
Broil - A method of cooking, in which the heat source is above or below the food, it is placed on a rack or grate and the speed with which it cooks depends on how far away it is from the heating element and the foods thickness.
Broiling
To cook food on a broiler pan 2-3 inches from the radiant element in oven.
Broth/stock ...
broil, broiling - In this method of cooking, the heat source is above the food. In home cooking, an oven is often used for broiling by setting it so that only the top element comes on.
(Broiled Sweet Potato). Take 1 sweet potato, cut lengthwise, peel and steam (or use a microwave) until just tender, let cool.
Broil:
To cook close to a direct heat source, such as a gas flame or an electric coil. Broiling cooks food in just a couple minutes with a nice browned exterior (especially good for tender steaks).
Broil: ...
Pan Broil
To cook uncovered on a hot surface, removing any fat as it accumulates.
Parboil
To cook food in a boiling liquid just until partially done. Cooking may be completed using another method or at another time.
Pan-broil - to cook over direct heat in an uncovered skillet containing little or no shortening.
Pan-fry - to cook in an uncovered skillet in small amount of shortening.
Pan-broil - To cook quickly in a hot skillet with very little fat or a sprinkling of salt.
Pancetta - Cured pork belly that is rolled and tied. Unlike American bacon, this is not smoked.
Pancita - [Spanish] stuffed sheep's stomach.
Panbroil:
To cook a food in a skillet without added fat, removing any fat as it accumulates.
Pan-broil: ...
London broil
London Broil is a beef-based food dish that involves cooking flank or round steak close to a cooking source by way of broiling or grilling. The cut of meat traditionally used is flank steak, which is a large section of lean muscle.
London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak.
London Broil
A broiled flank steak, sliced on the bias and generally served with a rich mushroom or Bordelaise sauce
Lyonnaise ...
Broil
Cooking food using an overhead source of heat.
Carmelize
The process of causing sugar or the natural sugars in food to darken to a golden brown and develop a rich flavor by cooking on a constant heat.
Broil - To cook by direct heat with a heating unit, fire, or grill.
Caramelize - To melt dry sugars or foods containing sugar until golden brown or flavorful.
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Broiling: Is applying intense heat by means of open fire to sear the surfaces of fish or meat, then reducing heat until food is cooked. Temperature is 375 to 400 degrees Fahr.
Boiling: Cooking food in water at 212 degrees Fahr.
Broiler-fryers are young chickens weighing from 1-1/2 to 3-1/2 pounds. Only 7 to 10 weeks old, they yield tender, mildly flavored meat and are best when broiled, fried or roasted.
Broil - A method of cooking where the food is placed directly underneath or above the source of heat.
Bulghur Wheat - Wheat kernels that are often used in Middle Eastern and Mediterranean dishes.
broil: To cook food under a hot oven coil, as opposed to grilling, in which the heat is underneath.
broth: A clear, flavored liquid made from simmering vegetables, herbs, meats, poultry, or fish bones in water.
Broil
To cook food a measured distance below direct, dry heat. When broiling, position the broiler pan and its rack so that the surface of the food (not the rack) is the specified distance from the heat source. Use a ruler to measure this distance.
Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes. Turn once.
Broil
To cook directly under a red hot heating unit, or over an open fire or grill.
Broth-Stock ...
Broil: A cooking method in which items are cooked by a radiant heat source placed above the food.
Broth: A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs.
Broiling
A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source.
Broth ...
Asada Broiled (as in Carne Asada is meat broiled over hot coals).
Agave: Native Mexican plant with broad, flat leaves that come to a point on the end and grow a single tall flower at maturity.
Asado Broiled
Asadero A barbecue or grill. Also a type of cheese the texture of mozzarella that is made with half fresh and half day-old milk.
Asar To broil ...
Preheat your broiler on high
Wash the red pepper(s) under cool water and pat dry. Place on a baking sheet lined with aluminum foil
Slide the baking sheet into the oven and broil for five minutes. Then flip and broil for an additional five minutes ...
Broil
Using intense heat to cook food (usually meats) by placing it directly under a broiler or on a grill. This is a low-fat way to cook as the fat drips away.
Brown ...
Carne asada
Broiled beef
Carne Guisada
A beef stew served over rice or tortillas ...
Broiled Shrimp Scampi
Caesar Shrimp And Pasta
Cocktail Shrimp And Olives
Coconut Shrimp
Creole Shrimp
Deep Fried Shrimp
Fiesta Shrimp Cocktail Toss
Grilled Shrimp Almond And Vegetable Salad
Grilled Shrimp On Stick
Grilled Shrimp Pasta Salad ...
roasted, charcoal-broiled or grilled
inihaw na panga
roasted or charcoal-broiled jaw of yellowfin tuna ...
All-purpose flour, broiler/fryer chicken cut up, vegetable oil, chopped onion, chopped green pepper, thinly sliced celery, ketchup, water, brown sugar, worcestershire sauce, salt, pepper, ...
creme brulee (Fr.) Rieh custard topped with a brittle layer of sugar (usually brown sugar), caramelized under the broiler just before serving.
creme Chantilly (Fr.) See Chantilly.
Ayu Sweet fish Azuki Small red beans Baigai Small water snails Battera Oshi Sushi topped with mackerel Beef Negimaki Sizzling, thin-sliced beef rolls wrapped around scallions and broiled with teriyaki sauce.
AsarTo roast or broil Ate Thick fruit jelly, typically made of quince or guave and often served with cheese.
 See also: Cooking, Flavor, Grill, Sauce, Roast
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