Broils

Broils refers to a cooking method that involves cooking food under direct, intense heat. This heat source can come from the top heating element of an oven, known as the broiler, or from an outdoor grill. The high temperature causes the surface of the food to sear quickly, creating a browned and often crispy exterior while keeping the interior moist and tender.

Broiling is a fast cooking method suitable for a variety of foods. Thin cuts of meat, poultry, and fish are particularly well-suited for broiling due to their ability to cook through quickly without drying out. Vegetables can also be broiled, developing a charred flavor and tender texture. The cooking time is typically short and requires close attention to prevent burning.

When broiling in an oven, the food is usually placed on a rack in a broiler pan, positioned a few inches from the heat source. The distance from the heat can be adjusted to control the cooking intensity. For grilling, the food is placed directly over or under the heat source. Broiling can be used to finish dishes, add a final crust, or cook items from start to finish. It is a versatile technique that imparts a distinct flavor and texture to food.