Broiling

From Free net encyclopedia

Template:Cookbook Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via radiant heat. As it is a way of cooking without added oil, it is popular in low-fat diets.

In electric ovens, broiling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame.

Similar to a broiler is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard broiler, and is used to finish off dishes, such as caramelizing the sugar on a Crème brûlée.

In American English, cooking done over an open flame on a grid-iron, barbecuing, or double-sided frying with something like a George Foreman Grill are all often called grilling, but in British English and Australian English "grilling" simply means "broiling".

See also : Cooking