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Broiling and Roasting Foods
Broiling food is cooking above or below intense direct radiant heat, as with a grill or oven broiler element. Broiling is a dry heat cooking method and the food cooks quickly. Roasting is a dry heat cooking method. Food is cooked in an oven, over a fire, and in some cases, is buried in the hot embers.
334 Questions
teriyaki
What does broil mean to Shakespeare?
Shakespeare uses "broil" in two senses. The first one is the one we know of, a way of cooking. "An he had been cannibally given, he might have broiled and eaten him too." (Coriolanus) or "How say you to a fat tripe finely broil'd?" (Taming of the Shrew)
However, more commonly it means to fight, or to quarrel, and even more commonly it is a noun, meaning a fight or quarrel, as in "Say to the king the knowledge of the broil as thou didst leave it." (Macbeth) or "These domestic and particular broils are not the question here." (King Lear)
How can you tell when boneless pork loin roast is spoiled?
If a pork loin is spoiled it will have a foul smell and color. Throw it away because it is unsafe to eat spoiled food.
What do you add to barbecue sauce to make it stick to meat when broiling?
Question: How do I get BBQ sauce to stick to meat when Broiling?
Answer:
Having BBQ sauce stick to meat during Broiling isn't the problem, as most will stick to the meat. What happens, more often than not, is the sauce gets burnt...
To start:
There is a formula that needs to be understood and applied …. Cooking temps will determine the time needed, to cook the type and poundage of meat.
Different meats, different poundage, different temps ='s Different Times.
Very important formula I just gave...remember it.
If you're not sure of the formula specifications, Google them.... Meaning if you're not sure what poundage of pork rib is to be cooked at what temp for how long ...Google it. You can refer to the link below as I believe it to be accurate, but I urge you to do your own research.
Cooking Tip!!!
Cook your ribs using in-direct heat!!!!
I can't stress this enough!! Way too many people cook their ribs (Beef or Pork) over direct heat incorrectly. Don't, it's the quickest way to dry them out. Especially pork and chicken! Beef, has a little more leeway but not much. If you do, be aware that your cook times will be shorter and you will have to flip them more often.
Cooking the meat:
Cooking the meat depends on the type of meat. For pork ribs, times will be shorter; Beef ribs will be longer. Cooking chicken is kind of in between the two, but that's for another article.
So… real quick… How can you guesstimate when the meat is done?
The proper way, is to know the defined cooking temp… for what type and poundage of meat is cooked… and for what time.
To determine this, you need a few of things;
1. A thermometer to tell when it's done.
2. This web site, http://www.foodsafety.gov/keep/charts/mintemp.html
(Cooking temp for meats)
3. The cooking method. Direct or in direct;
4. Poundage of meats being cooked.
5. The formula given above.
Doing it this way in the beginning… does two things.
A) It will help you greatly in experienced estimates of when the meat is done. (For the back yard only, professional or consumer offered food must comply by law, to Federal and State guidelines.)
B) It will keep your guests from getting food poisoning. That is, providing the meat is good to begin with.
*Note: Be sure to insert the thermometer in a thick part of the meat without hitting any bon, or going through. Hitting bone or going through will give false readings.
When to use the sauce:
Cook the meat on the grill till it's about 90% done. Check the firmness of the meat by poking it with your tongs, feeling for the resistance...the firmer it is, the more done it is..
*Be careful though, because it's a fine line between done and dry.
When satisfied that it's almost done… feels kind of spongy but fairly firm when poked... lather it with BBQ sauce, using a BBQ mop or basting brush. The mop affords a thicker coating...
*The meat should not be cooked for more than 5 to 10 minutes when the sauce is added, depending on the temp and cooking method.
My personal method:
I usually indirectly cook my pork/beef ribs for about half hour at 500 degrees, and about 20 minutes into cooking I add the sauce…
Yes I know...a whole lot of people just gasped, 500 degrease!!! I know…… it seems high…but understand… Cooking the ribs this way affords the ribs being done fairly quickly, and we're not smoking them mind you... They will still be fairly soft if done right...but not fall off the bone kind. However, the taste when done right… is a taste and texture to be reckoned with.... I have had no complaints at all cooking them this way, and I been doing it for years…
So there it is… my first article.
Hope you found it useful. Please feel free to give me your feedback, as I am always willing to learn. I make no claim to be the end all be all.
My next article is going to be how to cook chicken…. Yummy!!!
Brother Ray.
*The views, opinions, and expressions offered by me in this article, are just that. I make no claim to state that any information in this article is absolute truth and I encourage the reader to do their own research. No liability is accepted on my part for any information given. Use at your own risk.
You would top-broil in a stoves broiling drawer if it has a flame or electric heating unit above it. You can also use an electric toaster/oven/broiler with a broil setting for an overhead heating element.
Cook the Poussin/Coquelet for 40mins at 200ºC. Cover loosely with foil and let it rest for 10 -15mins before carving.
How do you cook Pork roast in crock pot with tenderizer and sourkraut?
For one, there is no need to use a tenderizer, the slow cooking in the Crock Pot will do the trick. Though it will take a few hours or more to achieve this.
Second, sauerkraut can be added with the cooking liquid, like stock/broth or wine or beer. Google some recipes and have at it!!!
Can you dry roast in a crock pot?
No, without water to cool the ceramic crock it will overheat and crack!
What is broil as in the oven temperature in Celsius degrees?
The temperature for broiling in an oven is 260 degrees Celsius or 500 degrees Fahrenheit. Medium heat is about 177 degrees Celsius or 350 degrees Fahrenheit.
How do you roast potatoes in an alluminum pan on the bbq?
its really easy first you put the potatoes in alluminum foil the you put them on the bbq for about 20 to 30 minutes
Can you cook a pork roast at home remove it and cook it somewhere else?
yeah if its not all the way cooked
How long should you cook a 3.6 pound rolled pork loin roast?
cook it on 325-350 for about and hour and a half
Name some accompaniments that could be served with broiled or grilled meats?
Various salsas go with both. Chimichuri sauce, pesto, steak sauce, grilled or caramelized onions, sauteed mushrooms, Bearnaise sauce, etc.
If you mean side dishes, potatoes are always a good choice. Fixed any way you like. Salad, green vegetables, corn, and almost any other vegetable.
What is the Traditional accompaniment for roast pork?
Usually served with roast pork is some type of starch and a vegetable. Anything like roasted potatoes and green beans to mashed potatoes and steamed carrots.
yes, crack it. It allows even cooking because thermometer will not cycle (off and on)
Most electric stove manufacturers will recommend that you leave the stove door open when you are broiling. Put the steaks in a broiler that has the slots, then put the shelf up high enough that the steaks are about 6 inches from the heating element.
Do you bake or broil a turkey in the oven?
Start by setting the oven to 325 degrees F. Give 5 to 10 minutes for preheating so that it warms up entirely. Place the turkey inside the roasting panand moisten with olive oil. ub the oil all throughout it and in the breasts also. Add onion powder, garlic powder and pepper to give the dish a richer taste and flavor.Add some water, which can be used later on for the dressing.
Cover the pan with aluminium foil and once its sealed place it inside the preheated oven. Baste the dish occasionally. If the turkey is more or less 20 pounds, you can bake it for about 4½-hours. Cooking can vary depending on the size of the turkey. Once the cooking is done, you can take it out of the oven and let it cool for some time. Serve in a clean large plate and then you can pour the dressing over the turkey.
Who was the Saint martyred by broiling in Huesca ad 258?
St. Lawrence of Rome was born in Huesca, Spain, but was martyred by broiling in Rome in the year 258.
