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Thread: Broil this.

  1. #1
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    Broil this.

    BROIL.
    Now there's a word that makes my blood boil.
    What exactly do Americans mean by 'broil'?
    I think they mean grill but I think they think grill means to fry or BBQ something.
    No wonder American food is so crap, they don't know how to speak the language of cooking.
    Anyway, anyone got a definitive answer?
    When the recipe requires me to 'broil' something, should I burn the book and get a proper English book instead?
    Or should I grill it? (as in, put it UNDER the heat source)
    The George foreman 'grill' for example is not a 'grill' at all but a large toasted sandwich maker.
    When I google 'grill' (images) I get image after image of barbeques. (google being american I would expect that).
    I mean really, WTF?
    "In my professional assessment as an intelligence officer, Trump has a reflexive, defensive, monumentally narcissistic personality, for whom the facts and national interest are irrelevant, and the only thing that counts is whatever gives personal advantage and directs attention to himself."

  2. #2
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    If in doubt, coat with batter and deep fry.

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    Agree, stupid word.
    It means grill.
    The Foreman grill is actually an electric griddle.
    They say grill when they mean bbq and bbq when they mean smoke or roast.
    Add brisket and pot roast and chicken fried steak to the list.
    Retards.

    American food. Fried chicken and bacon in a donut.....


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    Quote Originally Posted by withnallstoke View Post
    If in doubt, coat with batter and deep fry.
    Agreed, but the problem with that is that if you're doing something like chicken breasts, by the time they're cooked through the batter is a blackened crisp.

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    This is broiling.


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    Quote Originally Posted by pickel View Post
    This is broiling.

    I can't see that, pics from any site that has 'blog' or 'blogspot' in the address are blocked here, can you get one from another source or site?
    But in the end it' can't be, because there's no such word as 'broil'.

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    Does this one work?


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    Broiling is simply cooking with heat from above, I prefer gas, but many broilers are electric.



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    Quote Originally Posted by pickel View Post
    Does this one work?

    Nope, but I google image searched 'broil' and I got a lot of pictures like this

    Of people grilling stuff and also people BBQing stuff (mostly meat) so it appears yanks themselves can't even decide what it means, so lets do this.
    From now on the term 'broil' will cease to exist.
    If you put meat directly under a heat source it will be called 'grilling'.
    If you put it on a plate or grill(N) of some sort with fire providing heat from below it will be called BBQing, and if it's in a pan it'll be called frying, OK.
    So beith it.
    Sherrif Koojo has spoken.

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    But Marshall ao grew up watching his dad broil steaks when it was raining, or grilling or barbecuing them outside when the weather was nice.

    Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America).
    Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).[1] Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling.[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.
    Direct heat grilling can expose food to temperatures often in excess of 260 C (500 F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 C (310 F).[3]


    We would not say broiling a steak on the barby.

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    Ovens in N America have a broil setting on them which puts on the top element. Do they not have that setting in Aus or Europe?

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    Quote Originally Posted by pickel View Post
    Ovens in N America have a broil setting on them which puts on the top element. Do they not have that setting in Aus or Europe?
    Yes, but it's called by it's proper name, GRILL.
    In fact many have a smaller dedicated grilling drawer and elements at the top for doing grilled cheese and so on.
    (never heard anyone having a 'broiled' cheese sandwich)

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    Google up toaster oven, and you will see they all come with a broiler function.

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    Quote Originally Posted by aging one View Post
    But Marshall ao grew up watching his dad broil steaks when it was raining, or grilling or barbecuing them outside when the weather was nice.

    Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America).
    Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).[1] Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling.[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.
    Direct heat grilling can expose food to temperatures often in excess of 260 C (500 F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 C (310 F).[3]


    We would not say broiling a steak on the barby.
    Get away, you wouldn't know what a barby is, (or a prawn probably.)
    Obviously grill has two forms of Noun, as in throw a steak on the grill(N), and verb, as in to grill(V) a steak under the grill.(N)
    So you can BBQ a steak on a grill or a plate, or grill a steak under the grill.
    Nowhere in that article does it say you 'broil' a steak.
    here it talks about a 'broiling pan' whatever that is.
    the pan that holds the food is called a broiler pan,
    because nowhere in the above process is a pan involved except maybe a drip tray under meat that's being grilled to catch dripping fat .
    They may be talking about a roasting tray which holds the food and a roast recieves a certain amount of grilling in the oven, especially if it's pork and you want some nice crunchy crackling.

    Last edited by Cujo; 03-04-2014 at 03:11 PM.

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    I dont think your mind can be changed but.

    What does it mean to broil?



    Broiling is a cooking method in which food is cooked directly under high heat. Scallops or steak can be cooked under the broiler, giving them a nice caramelized crust and a juicy interior. (A broiler is also called a salamander in a professional kitchen, and is often a small, separate heat source where dishes—especially those made with cream—are given a final blast of heat before serving.

    Grilling is often used as a synonym for broiling, though when we use the verb "to grill" in America, we technically mean that the food is cooked over a direct heat source, rather than under. Barbecuing, on the other hand, generally refers to cooking food over indirect heat.

    To confuse matters, our British and Australian friends refer to what we call broiling as grilling; hence the term "grilled cheese," which in the U.K., is generally made open-faced and heated under a broiler, not fried in a pan in the American fashion.

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    Quote Originally Posted by Koojo
    Get away, you wouldn't know what a barby is
    Is this one? Here I am grilling or barbecuing steaks and prawns, I am not broiling them.




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    Quote Originally Posted by aging one View Post
    blah blah blah

    To confuse matters, our British and Australian friends refer to what we call broiling using the correct term, grilling; hence the term "grilled cheese," which in the U.K., is generally made open-faced and heated under a griller (or broiler as we incorrectly refer to it as), not fried in a pan in the incorrect American fashion.
    That's what I mean, you know what it should be called, but you still say 'broil'.
    Now stop this nonsense immediately and henceforth use the correct term, grill.
    (and what the fuck is that about using a pan to make grilled cheese?

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    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Koojo
    Get away, you wouldn't know what a barby is
    Is this one? Here I am grilling or barbecuing steaks and prawns, I am not broiling them.



    OK, I'm convinced, call it what you like, I'm on my way over.
    (That'd be BBQing, no grilling or broiling there, and yes, those would be prawns)

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    Grilled cheese sandwich, which has been pan fried in butter.


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    A broiler oven has a thermostat, an overhead grill doesnt,Koojo, you uncultured dopey Aussie twat

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    Quote Originally Posted by Koojo View Post
    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Koojo
    Get away, you wouldn't know what a barby is
    OK, I'm convinced, call it what you like, I'm on my way over.
    (That'd be BBQing, no grilling or broiling there, and yes, those would be prawns)

    I don't want to nitpick, but those prawns are being fried.

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    Quote Originally Posted by aging one View Post
    Grilled cheese sandwich, which has been pan fried in butter.

    (Sigh)
    Grilled cheese sandwich.
    lighty toast bread, apply a little butter, grated cheese, pop under griller untill cheese is melted.
    If using kraft cheddar which many Americans actually consider cheese,( well, just don't, I don't know what it's made of but it won't melt. On the other hand it'll never go mouldy either)
    No pans or frying involved.

    You can add some sliced tomato and onion first and put cheese over that before putting in the GRILLER and GRILLING it, the cheese melts nicely over everything and those three, tomato, onion and cheese seem made to go together.
    Again, no pans or frying were used in the making of this open topped, GRILLED cheese sandwich.

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    Quote Originally Posted by Necron99 View Post
    Quote Originally Posted by Koojo View Post
    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Koojo
    Get away, you wouldn't know what a barby is
    OK, I'm convinced, call it what you like, I'm on my way over.
    (That'd be BBQing, no grilling or broiling there, and yes, those would be prawns)

    I don't want to nitpick, but those prawns are being fried.
    Yes, it looks that way, in fact there's so much liquid there they may be being boiled which is how I like them.
    Boil them alive then throw them straight in the freezer for an hour and eat them cold.
    Best way.

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    Another way to explain the difference to you Koojo...

    Unlike grilling......When a broiler oven hits the right temperature, the overhead grill cuts off and the food is cooked in its own steam.


    Do you remember these old ovens, Koojo ?

    In no way could you broil with that tray on the top


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    ^ forgot the bacon and banana....
    5/10

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