Alma Lach

Broil or Grill

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
To broil or grill means to put oiled foods into or onto a preheated very hot broiler or grill that is oiled at the time the food is put on it to cook. To oil it while it heats would but burn the oil onto the broiler and smoke up the kitchen.

If the broiler or grill is not preheated, the food will stick to it and you will tear the food apart when it is turned or removed from the grill. The broiler or grill must be preheated to hot.

Generally speaking thick meats and poultry should be cooked further from the heat and at lower temperatures than thin cuts, since they require longer cooking times. Thin cuts of meat and fish fillets are cooked quickly and need not be turned. The hot broiler sears and cooks their underside as the top cooks and browns. Always place on serving platter with the browned side up.