PAN-BROILING
1. Definition:
Pan-broiling is an imitation of broiling and is a method of cooking on a hissing-hot, metal surface.
2. Rules for pan-broiling:
(1) Have a hot fire.
(2) Heat the pan or metal surface until it hisses when touched with water.
(3) Lay the food in compactly, and turn constantly until the entire surface is seared.
(4) Place the pan in a gentle heat and cook the food to the centre, turning occasionally.
(5) Time the cooking to the thickness of the food—one inch cooks rare in ten minutes.
(6) Serve at once, as in broiling.
(2) Heat the pan or metal surface until it hisses when touched with water.
(3) Lay the food in compactly, and turn constantly until the entire surface is seared.
(4) Place the pan in a gentle heat and cook the food to the centre, turning occasionally.
(5) Time the cooking to the thickness of the food—one inch cooks rare in ten minutes.
(6) Serve at once, as in broiling.
3. Effects of pan-broiling:
The same as in broiling.
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