BROILING

1. Definition:

Broiling is a method of cooking in which the heat reaches the food directly. It is used mainly for meat and fish in slices or thin portions.

2. Rules for broiling:

(1) Have a clear, hot fire.
(2) Grease the broiler and trim the food.
(3) Lay the food in the broiler compactly.
(4) Hold the broiler in a very strong heat to seal the tubes of the food which hold the juices, and turn frequently.
(5) When the surface is seared, hold in a gentler heat to cook the food to the centre, and turn occasionally while doing this.
(6) Time the cooking to the thickness of the food—one inch of thickness cooks rare in eight minutes.
(7) Serve at once on a hot dish, and spread with butter, salt, and pepper.

3. Effects of broiling:

(1) To sear the surface.
(2) To cook to the centre while browning the surface.
(3) To change the flavour and develop a very delicious one in the browned surface.
(4) To make the browned surface hard to digest.