Pan-broil

Pan-broil Glossary Term - Related Content
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Pan-Broil - To broil in a skillet on top of the stove with very little fat. During the cooking, drippings are poured off as they form.
Recipe: Pan Broiled Steak with Bourbon Sauce ...

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.

PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
PAN-FRY:
To cook in small amounts of fat.

Pan-broil: To cook a food, especially meat, uncovered, over high heat on an ungreased or lightly greased surface, removing any fat as it accumulates.
Pan-fry: To cook a food in a skillet or frying pan in a small amount of fat.

Pan-Broil - To cook, uncovered, on a hot surface, usually a skillet. The fat is poured off as it accumulates.
Parboil - To boil until partially cooked.
Pare - To cut away coverings of vegetables and fruits.

Pan-broil: To cook, uncovered, in an ungreased or lightly greased frying pan, pouring off fat as it accumulates.

Pan-broil:
To cook uncovered on a hot surface, usually in a fry pan. Fat is poured off as it accumulates.
Pan-broil: ...

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.

Pan-broil - To cook on a hot surface or skillet with just enough fat to prevent sticking, pouring off fat as it accumulates.

Pan-fry - To cook in a skillet with a small or shallow amount of fat.
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A tender and juicy very thin steak cut from the top round, which can be quickly sauteed, broiled or pan-broiled. Mirabelle
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Small yellow plum, used as tart filling; a liqueur made from small yellow plums. Mirasol chiles ...

Foods prepared in this way can be difficult to digest, because they become more or less hard and can become soaked with fat if too much is used. Chops and thin cuts of meat, which are intended to be pan-broiled, ...

See also: Sauce, Turkey, Bread, Broil, Beef