Broiling Cooking Method
History of Broiling
Broiling is the most primitive technique when people used the direct flame to cook the flesh of animals. In 1931, London broil technique originated as a North American creation while its city origin was considered Philadelphia according to James Beard- an American chef.
Basically, London broil was introduced for the conversion of large and tough pieces of meat into tender juicy steaks. The very first London broil was made by pan-frying a medium steak that was served across the grains. Later on, this technique evolved and included a further process of marination of meat before broiling.
What is Broiling in cooking?
Broiling is the vulnerability of food to direct intense heat for creating a charred and caramelized food. This process is an indoor procedure for cooking the food that requires high heat provided to the surface of food from direct flame to achieve a perfect char. It uses dry heat for cooking the food especially meat, seafood, vegetables, chicken, and turkey.
Broiling is a kind of grilling procedure, but it differs in the way of cooking as in the broiling process the food is given the heat only from upside or downside and is flipped on either side one by one. Baking and broiling are often misunderstood as both the techniques involve a dry-heating oven for preparing the food. The difference comes from heating the food from upper heating electrodes in broiling and hot air convectional methods in the boiling process.
Medium Used in Broiling
Various ways can substitute broiling equipment like; broiling the food over a grill with live coals underneath, heating oven with electric coils or gas burners, and simple pan broilers to caramelize the food.
Broiling in Oven
Oven broilers have been the most commonly used technique in which the oven is pre-heated and then the broiler is set in the oven with a distance of almost 2-4 inches below the electrodes. The food is placed on the broiler pan and then cooked and flipped on either side at regular intervals. Perfect charred food is achieved from boiling that is caramelized uniformly from both sides. The cooking time and temperature are set according to the recipe and the heat of the oven.
Broiling in Pan
Do not have a broiler? No worries. Grab your non-stick pan, place it on the stove and start broiling your food. There is not any need to use the fats or oils in the pan. However, if the non-stick pan is not available one can also use a cast-iron pan greased with oil for the broiling purpose. Moreover, pans that have ridges on their surface are considered ideal for broiling.
Examples of Broiled Food
Several broiling recipes are available on the internet enriched with the flavors of charred food.
- Broiled fish with vegetables
- Broiled Tandoori chicken
- Broiled Salmon with lemon
- Marinated London Broil
- Crispy Garlic-Broiled Chicken Thighs
- Broiled Lobster tails
- Broiled Boneless Pork Chops
- Protein Loaded Super Flaky Broiled Swordfish
- Honey garlic broiled salmon
- Garlic broiled chicken served with veggies
- Broiled grapefruit
London Broil With Herb Butter Recipe
Innovations have been coming forward for the scrumptious recipes using the dry-heating broiling technique. The London Broil with herb butter recipe is a perfect meal and a better cooking style to try.
- 1-2 lbs. London broil (top-round steak)
- Pink salt to taste
- Freshly ground black pepper
- 1/4 cup olive oil
- 1/2 lemon
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
For the herb butter
- 1 stick softened butter
- 1 tablespoon chopped parsley
- 2 tablespoon chopped chives
- Zest of 1/2 lemon
- 1/2 tablespoon pink salt
- Crushed red pepper flakes ( a pinch)
Step 1: Pour 1/4 cup oil, 1/2 lemon juice, 4 cloves garlic, 2 tablespoon brown sugar and 1 tablespoon Worcestershire sauce in a medium bowl and whisk them gently.
Step 2: Season the steaks with salt and pepper as your taste buds demand and then pour the oil mixture on it. Wrap the marinated steaks in a plastic sheet or parchment paper and refrigerate it overnight.
Step 3: Take out the steaks from the refrigerator and brush it off with the garlic. Pre-heat the oven and then place the steaks in the broiler while keeping it near to the heating element. Broil the steaks for about 6-7 minutes while flipping them upside down after every 4-5 minutes. The steaks are cooked as soon as the internal temperature of the steaks reach 125°.
Step 4: Take a bowl and then gently mix all the herb butter ingredients in a small bowl i.e 1 stick softened butter, 1 tablespoon parsley, 2 tablespoon chives, 1/2 lemon and 1/2 tablespoon pink salt with crushed red pepper flakes. Refrigerate the herb butter and then garnish it upon the steaks. Scrumptious recipes of London broil are ready to be served with herb butter.
Pros of eating broiled food
Broiling has been considered a healthier cooking method by ‘The American Heart Association’ as no calories and fats are used in it.
- Broiling is a quick and instant technique to cook the food.
- It assists in making the food without the use of oil or any grease substance.
- Fat-free food is prepared using the broiling technique as the natural fat melts and drips into the broiler.
- Broiling can be done easily in pans or ovens without using special equipment.
- Broiling provides a unique taste to the vegetables and fruits keeping them tender and moist.
- Broiling is a diet-friendly procedure.
- It helps in maintaining heart health because of preparing a fat-free food.
- It creates flavorsome food due to the pre-marination of spices in it.
Cons of eating broiled food
Broiling may be disadvantageous while having a lot of tempting benefits. A few cons of broiling a listed here.
- Broiling has a high risk of destroying the essential nutrients due to direct exposure to heat.
- A huge vitamin and mineral loss may happen.
- The broiled food is often seemed to be over-cooked as a result of high provided heat.
- Broiling may cause the food to burn if left unattended.
- Continuous attention is required while broiling the food because it needs to flip the food after intervals.
- Broiled food may be cancer-causing due to the heating at a high temperature which may give rise to potentially harmful substances.
- When the high temperature is given to some foods, they produce natural chemicals i.e. polycystic aromatic hydrocarbons that are proved to be cancer-causing agents.
- A lot of spices and seasonings are used in the broiled foods for marination which causes an increased intake of salt or sugar.
Evolution in Broiling Equipment
In classical time, ancient people used direct flame for the broiling of food as there was no special tool to make it happen efficiently. Later, people started using pans to broil the food and afterwards specialized oven-broilers were introduced in the culinary industry. These specially designed oven broilers created a trend and innovation in the recipes of broiled foods. The broiling of food requires a continuous temperature check which provokes the need for a food thermometer.
Food thermometers are a great invention of all time as they assist in bringing the food to the required temperature and preventing them from burning or over-cooking. Tongs were created as a turning tool to assist in broiling as it requires continuous turn-over of the meat pieces or any food item. Moreover, spatulas were also introduced especially for the foodstuff that is more prone to stick to the broiler pan.
Various kinds of broilers
With the advancement of technology, more and more inventions are being made in the culinary market. A few special broilers using different energy sources include:
- Conveyer broiler
- Infrared broiler
- Salamander broiler
- Upright overfired broiler
- Gas broiler
- Dry-heating oven broiler