Broiling
From Wikipedia, the free encyclopedia
Broiling (exclusive to American English) or grilling (elsewhere in the English speaking world) is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via thermal radiation. As it is a way of cooking without added oil, it is popular in low-fat diets.
In electric ovens, broiling/grilling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame.
Similar to a broiler/grill is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard broiler/grill, and is used to finish off dishes, such as caramelizing the sugar on a Crème brûlée.
The terminology merits a further note: broiling is known as grilling in British English and Australian English, but grilling in American English refers to cooking done over an open flame on a grid-iron, barbecuing. During the 1990's 'grilling' also became used in the USA for double-sided frying with something like a commercial electric grill. Popular US promoters of electric double-sided frying appliance have opted for the 'global' term 'grilling' rather than the geographicaly isolated term broiler.
Cooking food at high temperatures, such as broiling/grilling or barbecuing, can lead to the formation of acrylamide. While there have been no human studies on acrylamide, the International Agency for Research on Cancer classes it as a "probable human carcinogen". It is likely that any risks from acrylamide are not new and humans have probably been exposed to them in food for generations, however this fact does not dispose of any possible risk.
