Information AboutBroiling |
| CATEGORIES ABOUT BROILING | |
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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 : |
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