Broiling
Broiling
Broiling (/ˈbrɔɪlɪŋ/) is a cooking method that involves direct exposure to high heat. The term is derived from the Middle English word 'broilen', which means to cook by direct exposure to heat.
Description
Broiling is a method of cooking that uses high heat from a direct source, such as a flame or electric element. The food is placed on a broiler pan, which allows the fat to drip away, and the heat source is usually above the food, although in some cases it can be below. This method is often used for cooking meats, fish, and vegetables.
Comparison with other cooking methods
Broiling is similar to grilling, but the heat source is above the food in broiling, while it is below in grilling. Both methods use direct, high heat to cook the food. However, broiling is typically done in an oven, while grilling is done on a grill outdoors.
Broiling is also similar to roasting, but roasting uses indirect, lower heat and is usually done for a longer period of time. Broiling is a quicker method of cooking, often used for browning the top of a dish or for cooking thin cuts of meat.
Related terms
- Grilling: A method of cooking that involves direct heat from below.
- Roasting: A method of cooking that involves indirect heat and is usually done for a longer period of time.
- Baking: A method of cooking that involves indirect heat from an oven.
- Broiler pan: A special type of pan used for broiling that allows fat to drip away from the food.
See also
External links
- Medical encyclopedia article on Broiling
- Wikipedia's article - Broiling
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