Broiled is a common culinary term meaning to cook food, typically meat or fish, by direct exposure to high heat, such as a grill or broiler. The word is spelled with "oi" in the middle, and the IPA phonetic transcription is /brɔɪld/. The diphthong sound of /ɔɪ/ represents the two vowel sounds combined, creating a single syllable. The letters "o" and "i" work together to create this unique sound, making it essential to spell the word correctly for clear communication.
Broiled is an adjective that refers to a method of cooking food by exposing it directly to high heat, typically from above. This cooking technique involves placing the food on a grill, rack, or broiler pan, and then subjecting it to intense heat. The heat source can be a gas or electric broiler in an oven or a separate broiler device.
When food is broiled, it is cooked quickly and evenly, resulting in a charred, slightly crispy exterior while maintaining its juiciness and tenderness. The intense heat of broiling helps to seal the food's natural flavors, creating a delicious caramelized crust. Broiling is commonly used for a variety of foods, including meat, poultry, fish, vegetables, and even fruit.
To broil food, the distance between the heating element and food can be adjusted according to the desired level of doneness. Higher distances result in slower cooking, while lower distances can create a quicker and more seared outcome.
The term "broiled" can also be used figuratively to describe a state of intense heat or anger. For example, someone might say they were under the broiled sun to express the scorching heat they experienced.
Overall, broiling is a popular cooking method that allows for efficient and flavorful food preparation, enhancing the taste, texture, and appearance of a variety of dishes.
The word "broiled" comes from the Old English verb "brædan", which means "to roast by direct exposure to heat". It is derived from the Proto-Germanic word "brandaną", meaning "to burn, to set on fire". The sense of "broiled" as a cooking method specifically developed in Middle English, where it referred to the action of cooking meat or fish directly over or under a flame or heat source. Over time, this meaning has remained consistent, and "broiled" is now commonly used to describe a method of cooking where direct heat is applied to achieve a delicious, charred effect on the food.