Difference Between Broiling and Grilling Meat

Home cooking fans who love grilling have plenty of grilling techniques they can use to turn their favorite dishes into healthy meals. Grilling is a popular type of cooking that involves low, medium or high heat being applied directly to the outside of food, most often in the top, bottom or side. Grilling tends to be used most often for cooking steaks and/or fish quickly, and typically results in a large amount of direct, sustained heat. The heat produced is often very hot, and the food cooked on a grill is often referred to as “grilled meat.” Some types of food cooked on a grill are also referred to as “grilled vegetables.”

Broiling Meat

When broiling meat, it is important to apply indirect heat. Broiler is often compared to a campfire, because it is much similar. The cooking of broiling meat generally takes about an hour, depending on the size of the piece of meat being broiled. To begin broiling meat, a small round pan is heated over a low, indirect flame. This type of broiling pan is known as a frying pan and is often used when broiling vegetables as well. Vegetables cook quickly in a frying pan, so this is a great way to prepare a huge variety of foods in one pan.

When broiling meats, it is best to use a small amount of oil. This allows for a more even cooking of the piece of meat being broiled. Cooking evenly will ensure that the meat is cooked properly, and that the flavors don’t clash with one another. Small pieces of fat can help to increase the cooking time, so it’s important to look for leaner cuts of meat, such as skinless chicken breasts or cold turkey strips. Seasoning the pieces of meat before broiling them is also very important, especially if the meat is being broiled for a meal that contains onions or garlic. By marinating the meat for a few hours in garlic or onion juice, the flavor will be more pronounced and the aroma more intense.

When broiling meat, it is important to pay attention to the thickness of the slice. Typically, a thin slice of meat should not be broiled, while a thick slice should be broiled. Also, the grilling temperature should be limited to direct contact with the heat source. Do not overheat the meat, or it will become dry and tough, which can cause the meat to stick. However, too much heat can also burn the flavor.

When broiling, it is important to pay attention to the shape of the piece. For example, if you are broiling chicken, use a thin piece of aluminum foil and place the chicken breast on the foil, followed by the vegetables. Turn the broiler to medium high, and allow the foil to cook thoroughly, flipping occasionally. Generally, broiling should be done on a hot day, and at least one hour before baking.

Grilling Meats

It is easy to find many different recipes for broiling meat, but the most popular way to broil meat these days is to use a gas grill. Gas grills are extremely easy to use, and produce delicious grilled foods. Grilling a single item can take only a few minutes, but if you want to cook an entire roast, such as a roast beef, then broiling the meat can take anywhere from two to four hours. Most gas grills have separate burners for each side of the roast, and some even have rotisserie burners. These burners are set to burn at different rates, depending on what kind of roast you are preparing. An automatic rotisserie roast, for example, will rotate continuously, cooking continuously until the meat becomes completely cooked through.

To broil, or put the meat directly on the coals, first lay the slices of meat on one side of the grill. Then, brush the top of the meat with oil, making sure to avoid any direct contact with the hot coals. Wait for the top side of the meat to turn slightly brown, about one minute, then flip. This is a simple process that will help to seal in the juices and keep the juices from escaping during the cooking process. Wait another minute or so, until the meat has turned another color, then brush it again with oil.

Grilling is often compared to broiling, but they are actually very different. While broiling cooks the food inside out, grilling cooks the food outside in the hot air. Therefore, you usually grill foods that have been broiled, instead of baking them. Most cooks enjoy broiling dishes, as they deliver an aroma that is often difficult to discover in grilling.