Broiled
Broiled
Broiled (/brɔɪld/), from the Old English brēowan meaning "to brew", is a cooking method that involves direct exposure to heat, typically in an oven or grill. The term is commonly used in the context of cooking meat, fish, or vegetables.
Definition
Broiling is a high-heat cooking method that uses direct, radiant heat from above to cook food. It is similar to grilling, but the heat source is above the food instead of below. This method is often used for cooking steaks, chops, fish, and other types of meat, but can also be used for vegetables and other foods.
Process
The process of broiling involves placing food on a broiler pan, which allows fat to drip away from the food as it cooks. The food is then placed in an oven or grill with the heat source above. The high heat quickly sears the outside of the food, sealing in juices and creating a flavorful crust.
Related Terms
- Grilling: A similar cooking method to broiling, but with the heat source below the food.
- Roasting: A cooking method that uses indirect, dry heat to cook food, often in an oven.
- Baking: A method of cooking food that uses prolonged heat, usually in an oven, but also in hot ashes, or on hot stones.
- Searing: A technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
Etymology
The term "broil" comes from the Old English brēowan, which means "to brew". It was first used in the context of cooking in the 14th century.
External links
- Medical encyclopedia article on Broiled
- Wikipedia's article - Broiled
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