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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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