Maybe I tuned out during home economics class but I have no idea what "BROILING" is. Can somebody enlighten me?

Hi Donna,

Broiling is American for grilling - as in "under the grill." When they say "grill" they mean putting it on a grill, as on a barbecue.

It's a pity they have to have such funny names for things, but, poor things don't live in the best country in the world as we do, so...(ducking and running for cover )

Rosebud

I was thinking that exact same question yesterday - thanks for asking it Donna and thanks for the answer Rosebud

Fiona

I'm not the best one to answer this but I'll try.

On some ovens there is a broil setting and there is a different set of coils on the top of the oven that heat up and your food gets cooked at a high temperature quite fast.

On our older gas stove, there is a separate place under the oven called the broiler with it's own broiler pan and it also cooks meat faster at a high temperature.

My husband does most of the cooking and he seems to have gotten broiling down pretty good. Just don't over cook it, check it after 5-10 minutes and flip.


Beth

i have an electric stove and use the broil setting for browning or crisping. When you're finished baking/roasting something and just want to add a bit of brown/crisp, crank the oven to broil, BUT MAKE SURE TO SET A TIMER (I've learned the hard way--smoke detector??!!). I'd say 5 minutes MAXIMUM before checking on it. Great for deep dish pizza quiche, browning chicken. Of course, if there's a lid on your baking container, take it off (ya never know... ).

Good luck,

N.

Hi Donna,

I've just merged both of your "broiling" threads together.

To find any of your posts, you can either check your profile (top right of the screen) or hit the "search" icon at the bottom of all your posts - that will give you a list of every post you've made.

Rosebud