In broiling or grilling, as in roasting proper, the article to be cooked is exposed to the direct rays of the fire, but in broiling we are dealing with thin pieces of meat, or viands, dressed to present as much surface as possible to the heat; when properly cooked, the outside is slightly crusted over, while the inside is but delicately cooked. To secure this result the article is set about three inches from the coals, or fuel, at first, and is turned every ten seconds. The strong heat hardens the albumen in the ends of the hollow fibres and confines the juices; by frequent turning burning is avoided, and both sides are cooked evenly. After the surface of the meat is well seared over, it should be withdrawn to a greater distance from the fire to finish the cooking. A hinged broiler, which does away with handling the article in turning, is the desirable utensil. Before using, heat this gently, and oil well the bars with fat from the meat.

In broiling, gas and electricity give fairly good results, but broiling by electricity more nearly resembles pan-broiling, to be noted later. Gas is better adapted to broiling fish than steaks and chops. When a clear bed of coals is not at hand, a broiler, in which charcoal is the fuel, may be used with almost any stove, provided the stove be connected with the chimney. In broiling by any fuel, let the dampers be turned to carry the flame, caused by the dripping fat, away from the meat up the flue. As long as the meat contains uncoagulated juice, it will have a puffy appearance and rebound under pressure. One experienced in broiling can judge quite accurately of the condition of the meat by appearance and sense of touch; others will do well to regulate the time of cooking by the clock. Birds, sweetbreads, and other delicacies are often wrapped in oiled paper before broiling.

(Consult Time-table of Cooking)

Pan Broiling

Rub over the surface of a very hot cast-iron frying pan with a bit of fat; put in the meat, and turn constantly, keeping the pan, very hot. A cast-iron pan holds heat longer than a sheet-iron pan. Pour off melted fat that collects in the pan lest the meat be sautéd rather than broiled.