When dry heat is applied, the food to be cooked
is heated to a much greater temperature than when moist heat is used.
29. BROILING.--The cooking process known as broiling consists in
exposing directly to the source of heat the food that is to be cooked;
that is, in cooking it over or before a clear bed of coals or a gas
flame. The aim in broiling is to retain the juices of food and develop
flavor. As it is a quick method, foods that are not tender, as, for
example, tough meats, should not be broiled, because broiling does not
help to render their fibers more tender. In applying this cooking
process, which is particularly suitable for tender portions of meat and
for young fowl, the food should be exposed to intense heat at first in
order to sear all surfaces quickly and thus retain the juices. At the
beginning of the cooking, the article that is being broiled should be
turned often; then, as soon as the outside is browned, the heat should
be reduced if possible, as with a gas stove, and the article allowed to
cook until done. If the broiling is done over coals, it is necessary to
continue the turning during the entire process. While broiling produces
an especially good flavor in the foods to which it is applied, provided
they are not tough, it is not the most economical way of cooking.
30. PAN BROILING.
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