Definition, use, and examples of the word broiling.
For further reading, check out “A Cooking Salamander Broiler For Your Home Kitchen” on Kitchen Lifestyle.
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I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is broiling.
It is spelled...B-R-O-I-L-I-N-G
According to healthline.com,
“Broiling uses direct oven heat to quickly cook solid foods, such as meat, fish, fruits, and vegetables, at temperatures around 550℉ (289℃).
Foods must be placed close to the broiler for the heat to successfully reach and cook them. Depending on your oven, this may be either the top or bottom rack.
Broiling sears the surface of food and works best for cooking thin foods. This method can also be used to add texture to the outside of foods that have already been cooked using another method like baking.”
Broil comes from: Middle English broillen, brulen (“to broil, cook”), from Anglo-Norman bruiller, broiler (“to broil, roast”), Old French brusler, bruller (“to broil, roast, char”).
Raluca Cristian of So Delicious goes on to distinguish broiling from grilling:
“Long story short, grilling and broiling refer to a similar cooking process with only one major difference. When grilling, the heat source is below (like with a barbecue grill), but in oven broiling, the heating source is above. Both grilling and broiling involve intense direct heat.”
Culinary Lore explains another broiling tool:
“For professional kitchens, salamander units can be quicker and more efficient than broiling in an oven. The fact that they can be mounted up high, usually above the cooking range, and out of the way means cheese can be melted or dishes can be finished without it interfering with the normal flow of the kitchen.”
Finally, G. Wiesen of Wise-Geek.com adds,
“In design, it typically looks like an oven, though often it will not have a door and it may not be as tall as a traditional oven. The grill will typically only have one heating element, placed at the top of the oven, and this element can usually generate tremendous amounts of heat, often in excess of 1,000° F (over 530° C). A salamander grill is typically used to top grill or broil foods quickly and easily, often used for grilling meats, melting cheese or toasting bread on sandwiches, and even preparing crème brûlée.”
For further reading, check out “A Cooking Salamander Broiler For Your Home Kitchen” on Kitchen Lifestyle.
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I’m Jenn de la Vega and this has been your culinary word of the day.
Next time on Culinary Word of the day, we fire up the griddle.
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