(sıfat) kavurucu

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التركية - الإنجليزية
broiling
This is a method of cooking in which food is placed directly under or above the source of heat (e g hamburgers on a barbecue) The high heat is ideal for retaining juices and sealing flavour in the food
Excessively hot; as, a broiling sun
The act of causing anything to broil
Cooking tender meat or veggies quickly on a grill at high temperatures -- 500-900º Fahrenheit -- in dry heat Only the tenderest cuts of grain-fed beef, tender cuts of pork and lamb are suitable for broiling without considerable alteration of natural characteristics of the meat Seafood and vegetables are find broiling fare for the grill Time on the grill -- less than 15 minutes Time in attendance -- 3-5 minutes
present participle of broil
cooking by direct exposure to radiant heat (as over a fire or under a grill)
Cooking by intense heat from above or below with no enclosure or cover around the meat One of the best methods for drawing out the fat from meat Be sure to use a broiling pan so as to collect the fat underneath so that it does not touch the meat To prevent lean meats from sticking lightly spray the broiler pan with a cooking spray This is also one of the fastest methods for cooking meat so watch it, you don't want your meal over done Another trick to juicier meat is to place the pan lower in the oven so that the broiling takes a little longer but the meat is done through before it starts to burn
If the weather is broiling, it is very hot. the broiling midday sun. = sweltering freezing. broiling weather, sun etc makes you feel extremely hot = boiling
Cooking food by exposing it to direct heat, either above or below the food
Similar to grilling, i e cooking by direct heat
(sıfat) kavurucu
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