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Old 05-06-2006, 01:42 AM   #11
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when you broil, do you close the oven door?
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Old 05-06-2006, 09:53 AM   #12
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Some ovens call for you to leave the door open a crack so the oven won't overheat while you are broiling. Check the instruction manual.
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Old 05-06-2006, 10:12 AM   #13
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Actually I've never broiled without leaving the door open (like my Mommy taught me ), not because the oven will overheat, but because even at the broil setting the oven will eventually reach the top thermostat limit and start baking/roasting instead of broiling. My DW ruined a couple of steak dinners before I managed to convince her of that...
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Old 05-21-2006, 07:08 PM   #14
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What a fascinating discussion.

Doesn't it show how words mean different things in different places.

Quote:
As Aurora's links explain, broiling and grilling are basically the same except for where the flame is. With grilling, the flame is below the food. With broiling, the flame is above the food.
Ermm! Not in Europe. Grilling in Europe is done UNDER the heat. Stoves (electric and gas) often have a grill like a shelf under which you put a pan to grill the food. Most electric ovens (and many gas ovens) have a grill element at the TOP pf the oven and food to be grilled is put underneath. ye fat does not drip onto the heating element. We never use the word broil, assuming this to be an American term which we understand to mean grill under heat.

You can also buy gadgets which have a vertical heat source and food (especially chickens) are grilled on a horizontal rotisserie in front of the heat.

But here are also vertical heat sources where the rotisserie is vertical. This is a popular way of cooking lamb slices pressed together on the vertical spit.

And a tandoori oven has the food suspended vertically and the radiated heat is all around the food. Peking Ducks are cooked this was (in Peking/Beijing). I don't know whether this is grilling or broiling!
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Old 05-23-2006, 08:30 AM   #15
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Advoca that is very interesting indeed. So do you have outdoor grills in your part of the world like we have here? What I mean by that is a grill that either uses charcoal or gas and heats from underneith?
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Old 05-23-2006, 08:49 AM   #16
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We do, but we normally call them barbecues! All our cookers/stoves indoors have grills which 'broil' foods!

Another case of being divided by a common language!
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Old 05-23-2006, 08:51 AM   #17
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Thanks for the lesson. I love learning about these differences!
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Old 05-23-2006, 04:20 PM   #18
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Advoca that is very interesting indeed. So do you have outdoor grills in your part of the world like we have here? What I mean by that is a grill that either uses charcoal or gas and heats from underneith?
As Ishbel says, we call outdoor devices like this BBQs (Or use the Aussie word Barbie). In such cases the heat is underneath. A BBQ is universal.

But many recipes call for food to be finalised 'under' the grill, usually to give a nice colour to the food, Spanish Tortiilla, for example is often finished 'under' the grill. A grill in Europe is always on top and the food is placed underneath. However, many modern stoves have BBQ type grills built in. I had one when I was in Spain, for example. But the oven also had a down-facing heatiing element for grilling the food downwards.

Is the downward heated type of cooking never done in the US? If so, you are missing a lot.
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Old 05-23-2006, 06:00 PM   #19
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Until I grew brave enough to use a kitchen blow torch, the British 'grill' was my only way of caramelising the sugar on a creme brulee - or to brown the top of a shepherd's pie or the top of a macaroni cheese.

In Scotland we have what we call 'plain' bread. Long, thin slices which do not toast well in an electric toaster - the bread HAS to be put under the grill to achieve the optimum brown-ness!
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Old 05-23-2006, 06:34 PM   #20
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Quote:
Originally Posted by advoca

Is the downward heated type of cooking never done in the US? If so, you are missing a lot.
Yes we do that. We just call it broiling.
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