Information about Broiling
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In electric ovens, broiling/grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Broiling in an electric oven may create much smoke and cause splattering in the oven.[1] Gas ovens often have a separate compartment for broiling, as a drawer below the flame.
Similar to a broiler/grill is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard broiler/grill, and is used to finish off dishes, such as caramelizing the sugar on a Crème brûlée.
The terminology merits a further note: broiling is known as grilling in British and Australian English, but grilling in American English refers to cooking done over an open flame on a grid-iron, not to be confused with barbecue or cooking over low indirect heat. During the 1990s 'grilling' also became used in the USA for double-sided frying with something like a commercial electric grill (e.g. the popular George Foreman Grill). Popular US promoters of electric double-sided frying appliance have opted for the 'global' term 'grilling' rather than the geographically isolated term 'broiler'.
The flame-grilling machine at Burger King restaurants is called a 'Broiler' in the US. It works by moving meat patties along a chain conveyor belt between top and bottom burners, 'grilling' from both sides.
In 1898 Bridge & Beach Co., St. Louis, MO. started manufacturing a vertical cast iron stove. These stoves were designed so that the meat could be flame broiled from both sides at the same time. Hinged steel wire gridirons were designed for use in the vertical broilers. The hinged gridirons were slid in & out of the stoves holding the meat while it cooked evenly on both sides. [1]
Cooking meat at high temperatures, such as broiling/grilling or barbecuing, can lead to the formation of heterocyclic amines, which are carcinogens[2].
Cooking Techniques | |
|---|---|
| Cooking under heat | Baking Frying Deep-frying Boiling Braising Grilling/Broiling Roasting Sauting Stir frying Poaching Parboiling Steaming Pressure cooking Pressure frying Simmering |
| Cooking without heat | Smoking Marination |
| Food preservation | Canning Drying Pickling Refrigeration Salting Smoking |
| Par-cook | Blanching |
| Other Techniques | Creaming Fermenting Outdoor cooking Scalding Tempering |
See also
References
1. ^ Howstuffworks. "In a kitchen oven, what is the difference between the bake setting and the broil setting?" Last accessed April 15, 2007. [2]
2. ^ Sugimura T, Wakabayashi K, Nakagama H, Nagao M (2004). "Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish". Cancer Sci. 95 (4): 290-9. PMID 15072585.
2. ^ Sugimura T, Wakabayashi K, Nakagama H, Nagao M (2004). "Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish". Cancer Sci. 95 (4): 290-9. PMID 15072585.
North American English is a collective term used for the varieties of the English language that are spoken in the United States and Canada. Because of the considerable similarities in pronunciation, vocabulary and accent between American English and Canadian English, the two spoken
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.
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British English
In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food..... Click the link for more information.
British English (BrE, BE, en-GB) is the broad term used to distinguish the forms of the English language used in the United Kingdom from forms used elsewhere in the Anglophone world.
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Australian English (AuE, AusE, en-AU) is the form of the English language used in Australia.[1]
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History
Australian English began diverging from British English shortly after the foundation of the Australian penal colony of New South Wales..... Click the link for more information.
Thermal radiation is electromagnetic radiation emitted from the surface of an object which is due to the object's temperature. Infrared radiation from a common household radiator or electric heater is an example of thermal radiation, as is the light emitted by a glowing
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A heating element converts electricity into heat through the process of Joule heating. Electrical current running through the element encounters resistance, resulting in heating of the element.
Most heating elements use Nichrome wire or ribbon as the conductor.
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Most heating elements use Nichrome wire or ribbon as the conductor.
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Crème brûlée (French for "burnt cream"; IPA: [ˌkɹɛm bɹuː ˈleɪ] in English, [kʁɛm bʁy le]
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.
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British English
In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food..... Click the link for more information.
Barbecue or barbeque [1] (abbreviated BBQ or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and braai
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The George Foreman Grill, also known as the George Foreman Lean Mean Fat-Reducing Grilling Machine is a popular indoor grill promoted by well-known boxer, George Foreman.
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Heterocyclic compounds are organic compounds that contain a ring structure containing atoms in addition to carbon, such as sulfur, oxygen or nitrogen, as part of the ring. They may be either simple aromatic rings or non-aromatic rings.
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The term carcinogen refers to any substance, radionuclide or radiation which is an agent directly involved in the promotion of cancer or in the facilitation
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You can help Wikipedia by removing weasel words.
The term carcinogen refers to any substance, radionuclide or radiation which is an agent directly involved in the promotion of cancer or in the facilitation
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Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches.
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For other uses of "fry" or "frying", see .
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed...... Click the link for more information.
Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
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Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental
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- For the solder-like joining process, see brazing.
Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.
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British English
In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food..... Click the link for more information.
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bào (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Parboil is an action which refers to partially boiling food in water before it is finished cooking using another method. When something has been parboiled it has been partially cooked; that is, subjected to boiling for a brief period of time.
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Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. This leaves the meat very hot and juicy.
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For the district of Vienna, see .
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
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Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as
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Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina
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Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor.
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Canning is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms that can either be of health or spoilage concern because of the danger posed by several spore-forming
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