Broiling
Broiling
or Grilling is the use of radiant heat for
cooking, usually called grilling
in British English and broiling in US English. Typically
this is done in an electric oven,
using only the upper heating element, with the door
partially open. Gas ovens often provide a less-effective
lower drawer for broiling.
Broiling is used to
retain the juices of meat while developing flavor.
Broiling does not soften the fibers of tough meat. It is
best used for tender meat, including poultry. Broiling is
not the most economical way of cooking, and the browning
of meat can create cancer-causing (albeit tasty)
chemicals.
The food should be
exposed to intense heat at first, to sear all surfaces
quickly and thus retain the juices. The food that is being
broiled should be turned often. Once the outside is
browned, the heat may need to be reduced to ensure that
the center will cook before the outside burns.
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© 2006 Alan's Kitchen