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.
Broiling
Related Category: Food and Cooking
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Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.
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 ...
Broil/Broiling
A cooking method, usually for meats, utilizing dry heat at very high temperatures.
Broiling
To cook food on a broiler pan 2-3 inches from the radiant element in oven.
Broth/stock ...
Broiling
A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source.
Broth ...
Broiling
Using heat radiating from an overhead source to cook food (many home ovens are equipped with a broiler function); a dry-heat cooking method
Broken case price (bcp) (food industry term): ...
Pan broiling: Cooking food in an uncovered skillet, turning frequently, and pouring the fat off during cooking.
Pan Broiling: To cook in an uncovered skillet where the fat is poured off during cooking.
Pan or Paan: Betel leaf folded around a stuffing lime paste or various spices and eaten after a meal as a digestive.
Short-broiling - The same as parboiling or poaching.
Short-grain rice - The most common rice in Japanese cooking. It has a short oval shape compared to long-grain rice. Also known as pearl rice.
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.
Broiling ricotta intensifies its creaminess: It's ideal with both sweet and savory toppings. Here, Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish.
Cheesy Spinach and Bacon Dip ...
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.
Charbroiling is a better means of cooking meat to well-done or near there instead of broiling it au jus because of the speed and tenderness it can maintain. It also does not dry out the meat.
The broiling burner is an upside-down barbecue, with the burner replacing the coals.
Does Broiling Lobster tails Make Them Salty? (No...)
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If grilling or broiling, you may want to choose one of the fattier varieties (eg. Atlantic or chinook), which are not as easy to overcook.
in the Mediterranean; its oily and flavorful flesh takes well to assertive seasonings and accompaniments; best for baking, broiling and smoking.
Blue Point A species of oyster found off the coast of long Island usually served raw.
First of all grilling is a lot like broiling. Both use direct heat, but when grilling the heat source comes from below and when broiling the heat source is from above.
The loin yields whole loin roast for roasting or individual loin chops for broiling, grilling, or braising. The sirloin is sold as sirloin roasts for roasting or sirloin chops for grilling or broiling.
snow crab A type of crab found in the North Pacific region, may be cooked by frying or broiling but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color.
You may also sprinkle chopped young dill on broiling lamb, pork chops or steak during the last five minutes of cooking. The seeds that form on dill can be sprinkled on small pieces of toast or crackers with salmon that has been mixed with mayonnaise.
Grilling - Also called broiling, is a method of cooking over or under a radiant heat source such as gas, electricity, charcoal, or wood. The intense heat produced seals in the juices by forming a crust on the surface of the food.
Place salmon fillets on broiling pan.
Turn oven to broil and when hot, broil fillets 4 to 6 inches from heat. Cook for 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar.
Skewers available in stainless steel, wood,or bamboo, hold together small pieces of food during grilling or broiling. Curved metal skewers, specially designed for grilling, can creat a unique presentation for kabobs.
Brown: A quick sautéing, pan/oven broiling, or grilling method to enhance flavor, texture, and/or eye appeal.
Brush: To coat a food such as meat or bread with melted butter, glaze, or other liquid using a pastry brush.
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.
Planking - a style of baking or broiling meat or fish on a piece of hard wood. Plank also describes a wooden carving or serving platter with grooves that keep juices from spilling; used for serving roasts.
Brown
A quick saute, pan/oven broiling, or grilling method, done either at the beginning or end of meal preparation, often to enhance flavor, texture or eye appeal.
Furthermore, meat or poultry may be wrapped with myrtle branches or the body cavities may be stuffed therewith; after broiling or roasting, the myrtle is to be removed.
Baste: To moisten with marinade or with pan juices during broiling or roasting.
Batter: A flour-liquid mixture that is thin enough to pour.
Bermuda onion: A sweet onion also called Spanish onion.
It is superb for sautéing with vegetables, broiling on fish, and grilling on the barbecue (shish kebob). The seeds look like small raisins.
Sizzle, sizzle platter An oval metal platter used for broiling, finishing grilled proteins in the oven after it's bee marked, and transporting food not in a saute pan to the expediter.
baste - to brush, squirt or pour drippings, fat or liquid, over food while broiling, roasting or baking to prevent drying out; develops a crusty exterior and improves flavor and appearance of product being cooked ...
Pan-broil: A cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.
Pan-dressed: See dressed.
If you're grilling the meat, move the rack about 5 or 6 inches away from the heat source so that the outside of the meat doesn't overcook; if you're broiling it, move the rack about 4 or 5 inches away.
The main ways of cooking beef are dry heat (roasting, grilling, broiling, stirfrying), moist heat (stewing, braising, pot roasting), and preparing cured or smoked beef. Some dishes contain raw beef (Carpaccio, Steak tartare).
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Sweet, rich quick bread. Short-broiling
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The same as parboiling or poaching. Short-grain rice ...
I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated.
A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.
A thick beef tenderloin steak, weighing approximately one pound and cooked by broiling
Chicory
A salad green from the endive family ...
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 ...
Kabobs: meats that are sliced or cubed and threaded on skewers for barbecuing or broiling.
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Trout is a bony fish with a mild flavor and a firm texture. It is fairly interchangeable with salmon. The most common ways to prepare trout are pan frying, broiling, smoking, and grilling, but trout can be prepared by a variety of methods.
Peanut Oil: Peanut oil is a healthy cooking oil derived from peanuts that has a peanutty aroma and flavor. It is commonly used when cooking at high-temperatures because it can tolerate a high heat. Use moderate amounts when sautéing or broiling.
This is a low-fat way to cook as the fat drips away.
Brown
To cook food quickly (usually meats) over high heat by either frying or broiling until the surface browns sealing in all the succulent juices ...
When you stroll into a high-end cooking store, it’s easy to feel insecure about your motley collection of cookware. You find yourself imagining the heroic feats of braising and broiling you could achieve if only you had that matching set of ...
There is iconographical evidence of Byzantine Greeks cooking shish kebabs. But surely the descriptions of skewering strips of meat for broiling in Homer's Odyssey must count for an early shish kebab.
Dinaing: Marinating butterflied fish with vinegar, then broiling or frying.
Dinuguan Baboy: Pork blood stew
dissolve: to make a solution by adding liquid to a solid substance or by heating it until it melts.
 See also: Broil, Cooking, Grill, Flavor, Water
  
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