Broiling

Broiling is the cooking of foods, usually meat or fish, by exposure to direct heat. Food can be broiled in ovens, placed directly under a gas or electric heat source, or on a barbecue, positioned directly over charcoal or another heat source. The intense radiant heat sears the surface quickly, creating browned, savoury flavours through Maillard reactions while keeping cooking times short and the interior juicy. Called grilling in many countries, broiling suits thin, tender cuts and fish fillets; thicker pieces need careful timing or finishing at lower heat so the centre cooks through without charring the outside.