The word "broil" is spelled with five letters, B-R-O-I-L. The IPA (International Phonetic Alphabet) transcription for this word is /brɔɪl/. The first sound, /b/, represents the voiced bilabial stop, while the second sound, /r/, is the voiced alveolar trill. The third sound, /ɔɪ/, is a diphthong made up of the open-mid back rounded vowel and the near-close near-front rounded vowel. Finally, the last sound, /l/, represents the voiced alveolar lateral approximant. Together, these sounds form the word we use to describe a way of cooking food over direct heat.
Broil, as a verb, refers to the culinary cooking method that involves cooking food directly under intense heat, typically in an oven or on a grill. It is a fast and high-temperature cooking technique that produces a crispy or charred exterior while retaining moisture and tenderness within the food.
To broil, one places the food on a rack or pan close to the heat source, typically at the top of the oven, and cooks it rapidly. This method is primarily used for thin cuts of meat, poultry, fish, or vegetables, where a quick cooking process is desired while maintaining a delicious sear on the surface. However, thicker cuts can also be broiled by adjusting cooking time and rack positions.
Broil can also be used as a noun, referring to the cooking process itself or the result obtained through this method. For example, "The dish was cooked to perfection under the broil." In this context, the noun emphasizes the technique rather than the specific heat source used.
The term "broil" can also have additional meanings in different contexts, such as exposing something to intense heat or glare, causing conflict or heated arguments between individuals, or subjecting an object to extreme temperatures for various purposes. However, the culinary definition outlined above regarding the cooking method is the most common use of the term.
• A tumult; a jumbled noisy quarrel; discord.
• To agitate by exposure over the fire; to dress meat over a fire on a gridiron; to be subjected to the action of great heat; to be in a great heat.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "broil" originated from the Middle English word "broilen" which came from the Old French word "bruillir". The Old French term was derived from the Vulgar Latin word "brodīre" which meant "to burn". Ultimately, the Latin word "brodīre" can be traced back to the Latin word "brodus" meaning "hot" or "burning". The word "broil" has retained its initial meaning of roasting or grilling food over intense heat.