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A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it. Unlike methods that use cooking oils, such as frying or sauteing, Broiling uses a broiler pan and the heat source in the broiler to produce a crispy outer surface while still allowing the interior to reach a required degree of doneness as well as retain juices without drying out. If a broiler pan is not available, use a wire baking rack that is placed within a pan that can catch the drippings. It would be wise to line the pan with aluminum foil to assist with the cleanup following the broiling.
This type of cooking is best for cuts of meat that are thin and lean such as fish, meat chops, poultry cutlets, and other similar items. However, if the cut is so lean that the lack of fat results in a decrease of flavor, the food can often be improved with the use of a glaze, a food paste or a marinade.
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USDA Nutrition Facts |
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| Serving Size 1 slice cooked |
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| Calories 541 |
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| Protein 37g |
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| Total Fat 41g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 565mg |
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| Sodium 1030mg |
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| Cholesterol 110mg |
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| Calories 91 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 21g |
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| Serving Size 1 steak (yield from 467 g raw meat) |
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| Calories 178 |
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| Protein 27g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 365mg |
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| Sodium 59mg |
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| Cholesterol 43mg |
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Broil term - Related Content |
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| The thin fillets of the whitefish will cook quickly and provide a nice mild flavor. |
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| A light dinner that is healthy and flavorful. |
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| This garlic infused shrimp is a crowd pleaser! |
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| A tasty country entrée. |
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| As mackerel cooks the flesh becomes firm and well flavored when prepared fresh from the market. The smaller filets are better tasting than the larger cuts of mackerel. |
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| Oven-Broiling | Pan-Broiling
Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In ... |
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Broiling
Broiling is a dry heat cooking method that quickly cooks the surface
and then slowly moves to the middle of the meat. It is similar to ... |
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| Differences between Broiling and Grilling | Broiling Turkey | Broiling and Grilling Tips
Differences between Broiling and Grilling
Broiling is a cooking method in which ... |
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| Oven-Broiling | Pan-Broiling
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling ... |
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To see information and instructions on other cooking methods and cooking techniques, select one of the topics above.
Grilling and Broiling
Grilling and broiling are ... |
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| Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, ... |
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| A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source. Often referred to as an ... |
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| To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up. |
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| Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat ... |
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