METHODS OF COOKING

BROILING

• Is a fast way to cook food
• It refers to applying heat to typically the top open portion of food
• The cooking meat while being broiled may not sit to cook in it's own steam
• Constant heat much like the heat of a grill effects meat in almost an identical way

BROILING

• Broiling is a fast and effective way to cook smaller cuts of meat
• The broiling pan is normally located beneath the oven itself
• Cook time will very dramatically but can be controlled

BROILING

• The heat from a broiler is basically described as open heat
• Or heat that is directed to the open part of the meat
• Sense the heat like a grill is in direct contact with the surface of the food
• It cooks much more efficiently
• Broiler pans typically have a pattern to mimic the char burns of a grill and to reduce steam cooking