noun a cooking method that involves grilling or roasting over high heat
verb to cook by direct exposure to radiant heat
adjective having been cooked by direct exposure to radiant heat
adverb in a manner that involves grilling or roasting over high heat
To cook food by direct exposure to heat, usually in an oven or over a flame
A method of cooking where food is exposed to high heat for a short period of time
To broil food is to cook it by direct heat, often resulting in a crispy exterior and juicy interior
Many recipes call for broiling as a cooking method to achieve a specific texture or flavor profile
Broil is commonly used in cooking to refer to a method of cooking food by exposing it to direct heat, typically in an oven or over a flame.
Broil can be used in menu descriptions to indicate that a dish has been cooked using the broiling method.
When reviewing a dish, a food critic may comment on how well a particular item was broiled and whether it was done to perfection.
In a culinary class, students may learn about the broiling technique and how to properly broil various types of food.
Broiling can be studied in food science to understand the chemical reactions that occur when food is exposed to high heat.