Label
All
0
Clear all filters

Broiling and Grilling

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

To broil means to cook with radiant heat from above. To grill means to cook on an open grid over a heat source. Broiling and grilling are dry-heat cooking methods, which use very high heat to cook meat quickly. Properly broiled meats have a well-browned, flavorful crust on the outside, and the inside is cooked to the desired doneness and still juicy.

Broiling and grilling are especially well suited to tender meats cooked to the rare or medium-done stage. The intense heat browns the surface of the item quickly, and the item is removed from the heat before it is overcooked and dry.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title