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?