Broiling
Definition
Broiling is a cooking method that involves applying direct heat to food, typically from above, in order to cook it quickly while achieving a browned, crispy surface.
Scientific / Technical Definition
Broiling is a dry-heat cooking technique using top-down heat, often with temperatures exceeding 500°F (260°C). It is achieved by placing food close to a heating element, such as a gas flame or electric coil, which radiates intense heat for rapid cooking and browning.
Benefits
- Retains nutrients and flavor by cooking quickly.
- Enhances flavor through caramelization of sugars and browning of proteins.
- Reduces the need for added fats, making meals potentially lower in calories.
Examples
- Broiling steaks in an oven.
- Broiling vegetables like bell peppers to char their skin.
- Broiling fish for a crisp exterior.
Additional Information
- Known issues: Broiling at excessively high temperatures may cause the formation of heterocyclic amines (HCAs), compounds linked to potential health risks.
Last updated: 10/19/2024