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Topic: Broiling

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	Broiling in your oven
		Broiling is a fast method for cooking tender cuts of meats, poultry, ham and fish.
		Cooking times for broiled food vary considerably There are differences in thickness of meat, in fat content, and in personal preferences.
		Your range is equipped with a variable broil feature which allows you to broil at temperatures from the broil setting to temperatures down to 350 degrees F. Broil with the door closed, for a cleaner, cooler kitchen.
	www.premierrange.com /faq-broiling.htm (377 words)

	Broiling - Wikipedia, the free encyclopedia
		Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above.
		In electric ovens, broiling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open.
		Gas ovens often have a separate compartment for broiling, as a drawer below the flame.
	en.wikipedia.org /wiki/Broiling (176 words)

	Broiling Beef - Knowledge - Hormel Foods
		The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food (except when pan-broiling) whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.
		Beef for broiling should be tender with adequate marbling and since the goal is to cook the meat quickly, it should not be too thick.
		Before broiling cuts of beef, it is beneficial to remove the meat from refrigeration for a few minutes to warm it slightly, however the meat should not be allowed to remain at room temperature for an extended period.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=20&id=370 (808 words)

	Jennie-O Turkey Store How To (Site not responding. Last check: 2007-11-03)
		Broiling is much like grilling in that food is cooked directly with high heat.
		The difference between broiling and grilling is that food is broiled in the oven and the heat source is above the food whereas grilled food is cooked on equipment that is generally used outdoors and the heat source is below the food.
		It is important that the turkey is grilled or broiled at the correct temperature and that the turkey is at the proper distance from the heat source to ensure that the meat will be tender and juicy.
	www.jennieo.com /howto.asp?id=414&catitemid=36&category=howto (684 words)

	Broiling Meat
		BROILING is the process of cooking by placing the food over hot coals.
		Consequently a good test for good broiling is to press the meal; down with a knife point; if it springs back to place it is well broiled.
		It is broiled for four minutes, but turned only twice in that time, not so frequently as when broiled over the coals.
	www.oldandsold.com /articles07/foods-69.shtml (927 words)

	Broiling Lamb - Knowledge - Hormel Foods
		Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time.
		Before broiling cuts of lamb, it is beneficial to remove the meat from refrigeration for a few minutes to warm it slightly, however the meat should not be allowed to remain at room temperature for an extended period.
		Pan-broiling is a useful variation of oven broiling in which the surface of the hot pan becomes the heat source.
	www.hormel.com /templates/template.asp?catitemid=128&id=895 (846 words)

	Broiling Blast
		The difference between grilling and broiling is that the heat is on opposite side of the food.
		Broiling is a quick way to cook and creates a crisp crust on meats, poultry, fish and vegetables.
		Set the oven on broil and preheat to 500° F. To avoid burning the food, make sure it is between four to six inches from the heat source.
	www.wisdairy.com /OtherDairyProductInfo/Butter/CookingWithButter/BroilingBlast.aspx (220 words)

	Broiling Makes for a Quick Meal Southern Living - Find Articles
		Broil 7 to 8 inches from heat 18 minutes or until fish flakes with a fork.
		Broil 7 to 8 inches from heat 12 to 15 minutes or until chicken is golden brown.
		Broil 8 to 10 more minutes or until a meat thermometer inserted into thickest portion of white meat registers 170° and dark meat registers 180°.
	www.findarticles.com /p/articles/mi_qa3676/is_200604/ai_n16123477 (489 words)

	Family Cooking - A Kikkoman Guide
		Broiling is a delicious alternative for cooking meat, poultry and fish during colder months when you can’t grill outdoors.
		Broiling is a quick cooking method that “seals” the outside of food to keep natural juices and flavors locked in.
		Broiled Chicken with Avocado Salsa uses Kikkoman Lite Soy Sauce to enhance the natural, yet various flavors of the Avocado Salsa to bring them all into balance with one another.
	www.kikkoman-usa.com /_pages/consumer/cooking_class/how_to.asp?loc=101&subsection=class&subsection2=howto&articleid=133 (468 words)

	Broiling (Site not responding. Last check: 2007-11-03)
		Broiling is one of simplest, yet most appealing methods for cooking a steak.
		It is cooking by direct heat, either under a gas or electric broiling unit or over a charcoal, gas, or electric grill.
		If the oven is electric leave the door partially open while broiling to avoid baking the steak or over heating your oven.
	www.farwestmeats.com /broiling.htm (156 words)

	Cooking Methods for Veal
		In Broiling, meat is exposed directly to the heat source.
		The key to broiling is to match the rate at which the outside of the meat browns with the temperature inside of the meat.
		As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content.
	www.superiorfarms.com /Pages/veal_cookingmeth.htm (385 words)

	Prize Points Broiling Chart
		Broil 3/4 to 1 1/2 inch thick steaks and chops so surface of meat is 3 inches from heat.
		Broil thicker cuts 4 to 5 inches from heat.
		Broil on one side for about half of the time indicated in the chart for desired doneness.
	www.prizepoints.com /broil.html (45 words)

	Cooking.com - Estimating Portions
		Broiling and grilling are basic methods that are well suited to cooking chicken because they showcase its wonderful versatility.
		In some ways, broiling is even simpler than grilling because it requires no special equipment other than a broiling pan with a rack, and because a broiler is built in to most home ovens.
		For broiling, however, as with grilling, a delicate balance of time and distance from the heat must be coordinated to produce a deliciously juicy end result: food that is nicely browned on the outside and the proper doneness within.
	www.cooking.com /advice/adtechar.asp?TQ_chi036 (439 words)

	Laura's Lean Beef: Lean, natural beef.
		When you broil meat, you use radiant heat (think of heat that glows -- heat from coals or heat that radiates from the coil of your oven's broiler -- or even simpler, think of heat that comes from above instead of below, like an upside down grill).
		Frequently check meat that is being broiled in order to keep it from burning.
		Generally, the oven door should be left ajar for electric ranges and closed for gas ranges, however, please consult your owner's manual for specific guidelines.
	www.laurasleanbeef.com /inTheKitchen/cookingBasics/broiling.php (390 words)

	FISH (Site not responding. Last check: 2007-11-03)
		Broiling: Preheat broiler and place sole in dish 3” to 4” from heat source.
		Broiling: Broil fish for 10 to 12 minutes 3” to 4” from heat in preheated broiler.
		Broiling: Brush fish with butter and broil for 10 to 15 minutes 3” to 4” from heat in preheated broiler.
	my.enom.com /5715/Page5.htm (345 words)

	Broiling and Grilling Meats from Betty Crocker (Site not responding. Last check: 2007-11-03)
		Broiling and grilling are great ways to cook tender cuts of meat, such as steaks, chops and patties.
		Set the oven to broil or heat the coals or gas grill to medium.
		Broil or grill the meat for about half the recommended time or until it’s brown on one side.
	www.bettycrocker.com /How-To/Charts-Reference/Cooking-Charts/Broiling-And-Grilling-Meats.htm (241 words)

	Highbeam Encyclopedia - Search Results for Broiling
		Pan broiling is cooking through hot dry metal over direct heat.
		high-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying: he liked his steak rare.
		Broiling weather, drought hit China, leaving one dead, millions thirsty.
	www.encyclopedia.com /SearchResults.aspx?Q=Broiling (625 words)

	Search Results for "Broiling"
		Inflected forms: broiled, broil·ing, broils To engage in a rowdy argument.
		From obsolete broil, to brawl, from Middle English broilen, from...
		One that broils, especially a small oven or the part of a stove used for broiling food.
	www.bartleby.com /cgi-bin/texis/webinator/sitesearch?FILTER=&query=Broiling (286 words)

	Meat Tips
		When you broil steaks or burgers, broil the second side a few minutes less than the first.
		For cuts 1 1/4 inches thick or thicker, broil 4 to 5 inches from the heat.
		Broil the meat for the time given below or until desired doneness, turning the meat over after half of the broiling time.
	www.chefrick.com /html/meat.html (1201 words)

	Cooking techniques explained: broiling
		Broiling reduces fat and cooks in half the time or less, as compared to other traditional food preparation methods.
		Some studies show that broiling foods may not be the best form of preparation for your health, and that it is especially discouraged for those with diabetes, but in moderation, broiling can add a flavorful change to your diet.
		Broiling is similar to grilling, as they are both by direct heat.
	www.essortment.com /food/broilingbroilg_sygl.htm (629 words)

	Meats
		Meat is pan broiled by cooking in a heated, heavy frying pan on a range burner.
		Meats that are generally broiled are beefsteaks, lamb chops, hamburger, and sausage.
		Broil the meat on one side and then turn it over and broil on the other side.
	www.msu.edu /~lentnerd/NewFiles/Meats.html (3957 words)

	LindauerFarms.com - How to Broil Filet Mignon, Porterhouse, Ribeye and New York Strip Sirloin Steaks
		Pre-heat broiler and skillet by setting the oven to broil and waiting 15 to 20 minutes.
		While the oven is pre-heating, rub steaks with olive oil, kosher salt and fresh coarsely ground pepper.
		The best way to ensure your meat is done to your liking is to use an instant-read meat thermometer one to three minutes before the recommended cooking time expires.
	www.lindauerfarms.com /how_to_cook_steak/broiling_steak (321 words)

	Basics of Broiling
		The remaining hot days of summer can leave you feeling broiled after a few hours in the sun, but the cooking technique of broiling won't leave your taste buds parched.
		Broiling is a flavorful and nutritious method for cooking meat, fish, and poultry.
		As you might expect, broiling is highly recommended as a cookery method when counting calories.
	www.suite101.com /article.cfm/seasonal_cooking/117850 (368 words)

	Grilling and broiling: a sure-fire way to satisfy customers Nation's Restaurant News - Find Articles
		Of all the trends and popular styles of cooking, grilling and broiling are probably the most enduring.
		Those units rapidly attain the minimum proper broiling temperatures of 400 F and are effective at maintaining high temperatures, thereby allowing chefs to produce large quantities of steaks and chops with consistent results.
		Charbroilers are basically a firebox with a fixed grate of cast iron or steel that is sometimes sloped to allow the grease to drip down into a trough rather than onto the flame, causing flare-ups.
	www.findarticles.com /p/articles/mi_m3190/is_1_34/ai_58587248?lstpn=article_results&lstpc=search&lstpr=external&lstprs=other&lstwid=1&lstwn=search_results&lstwp=body_middle (823 words)

	Blodgett Broilers & Salamanders
		The broiling grid adjusts to four heights, and rolls out for easy access.
		Blodgett infrared broilers broil in half the time with 1/3 less gas than ordinary broilers.
		The burners reach operating temperature in just 90 seconds, and their intense infrared energy quickly heats the food, not the surrounding air.
	www.blodgett.com /range_broilers.htm (590 words)

	What is a Broiling Pan?
		Oven broiling is best achieved with the use of a broiling pan, or broiler pan, and typically these special pans come standard with any new oven.
		The top part of the broiling pan is slotted or perforated to allow fat and grease to drip off the food during cooking, rather than allowing the food to cook in the grease like in a traditional roasting pan.
		Oven broiling is often a preferred method of cooking, as it is deemed a healthy and reasonable preparation of meats as part of a low-fat diet.
	www.wisegeek.com /what-is-a-broiling-pan.htm (392 words)

	US Wellness Meats -- Meat Cooking Tips
		Broiling: Preheat broiler or not, according to directions for your range.
		Turn; broil second side till brown and meat is done the way you like it.
		Broiling time depends on thickness of meat and the degree of doneness you like.
	www.grasslandbeef.com /cookingtips.html (374 words)

	Preparing a Live Lobster for Broiling
		It is a very good idea to have some rubber kitchen gloves on hand when you prepare the lobsters to protect your hands from the spiny parts of the lobster shell.
		The reason we don’t use the tomalley or coral is that the tomalley can be bitter at certain times of the year and most people today just do not find the coral to be as appetizing as past generations have.
		The claws may be boiled or steamed and shelled to provide lobster meat for stuffing or they may be broiled with the lobster and served as a garnish.
	lobster-recipes.tripod.com /methodrec.html (1091 words)

	Broiling Cooked Meats - LoveToKnow Recipes
		We have said that only tender meat - meaning by this naturally tender meat - was suitable for broiling, but there are one or two varieties of meat that are first made tender by long, slow cooking, and then broiled to improve the flavor.
		Perhaps the best of these, as it is certainly the simplest, is by broiling.
		Sweetbreads in some sections are considered a choice tid bit, and a great delicacy, and bring a high price, 75 cents and $1.00 per pair.
	recipes.lovetoknow.com /wiki/Broiling_Cooked_Meats (258 words)

	[No title]
		Broiling is an excellent way to cook your daily choice of lean meat without using fat – and without losing taste.
		Broiling is a dry-heat cooking method similar to baking and roasting.
		Broil for half of the time recommended in the recipe, then turn the food over and continue broiling to the desired degree of doneness.
	www.weightwatchers.com /util/art/index_art.aspx?tabnum=1&art_id=253 (315 words)

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