Broiling involves placing the food directly under a source of heat. It is usually a dry, direct heat source, such as the broiler of a gas oven, or the upper heating element of an electric oven. Meats, such as steak, pork and lamb are often cooked using this method, as it allows the meat to cook quickly and without extra fat. Seafood and vegetables can also be broiled.
Broiling Safety
The main danger with broiling is placing the food too close to the heat source and possibly causing burning or a fire. Most broiling is accomplished quickly, therefore it is a good idea to keep a strict eye on your food while it is broiling. Keep an oven mitt handy, and watch out for hot surfaces. If grease catches on fire, do not pour water on it, as that causes grease fires to spread. Keep your cooking area well ventilated while broiling.
References
Fast Facts
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Essentially an upside down barbecue
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A cooking method in which food is placed under heat
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Popular in low-fat diets
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Known as grilling in British and Australian English
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Works best with thinner cuts of meat
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Creates a brown or caramelized exterior
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Broiler must be very hot, so preheat
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Always use oven mitts
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Can create smoke and grease spatters, so be prepared for cleanup and have good ventilation
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You never want the broiler to turn off while cooking, so keeping the door propped slightly open will allow heat to escape and the burner going
