broil - ορισμός. Τι είναι το broil
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Τι (ποιος) είναι broil - ορισμός

FORM OF COOKING THAT INVOLVES DRY HEAT APPLIED TO THE SURFACE OF FOOD
Broiling; Broil; Grilled; Salamander grill; Broiled; Salmander grill; Sear-grilling; Cooking/Grilling; Salamander broiler; Grill out; Grillout; Grill-out; Grilling out; Cooking/Broiling; Broilling; Grilled meat; Grill food; Chargrilling; Salamander-proof; Salamander proof; Salamanderproof
  • Salamander (electric grill with top heat)
  • Grilled [[bratwurst]]
  • Mexican [[carne asada]]. [[Chorizo]]s are also being grilled.
  • Steaks and chicken breasts being grilled over charcoal
  • Food cooking on a [[charcoal]] grill
  • mangal]]s and [[kebab]]s
  • gridiron]]
  • A grill pan
  • [[Hamburger]]s being grilled over a [[charcoal]] fire
  • Japanese traditional portable charcoal grill ''"[[Shichirin]]"''
  • Grill-baked meat
  • Grilling ''[[konro]] bakar'', spicy beef ribs.
  • Preparation of a barbecue grill
  • Cooks at the Northern Lights Dining Room, Seattle, Washington, 1952. A [[flattop grill]] being used is located on the right.

broil         
(broils, broiling, broiled)
When you broil food, you cook it using very strong heat directly above or below it. (AM; in BRIT, use grill
)
I'll broil the lobster.
...broiled chicken.
VERB: V n, V-ed
broil         
broil1
¦ verb N. Amer.
1. cook (meat or fish) by exposure to direct heat.
2. become very hot, especially from the sun.
Origin
ME: from OFr. bruler 'to burn', of unknown origin.
--------
broil2
¦ noun archaic a quarrel or a commotion.
Origin
C16: from obs. broil 'to muddle'; cf. embroil.
Broil         
·vt To subject to great (commonly direct) heat.
II. Broil ·vt To cook by direct exposure to heat over a fire, ·esp. upon a gridiron over coals.
III. Broil ·noun A tumult; a noisy quarrel; a disturbance; a brawl; contention; discord, either between individuals or in the state.
IV. Broil ·vi To be subjected to the action of heat, as meat over the fire; to be greatly heated, or to be made uncomfortable with heat.

Βικιπαίδεια

Grilling

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).

Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).

Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

Παραδείγματα από το σώμα κειμένου για broil
1. There, stuck between the pickets, was my London broil, perfectly intact.
2. Grill or broil the chicken for 8 minutes on each side, or until opaque throughout.
3. Grill or broil the tuna to the desired doneness, about 2 minutes per side for medium–rare. 4.
4. No person, or country, or movement has set out to broil the planet or keep a continent in poverty.
5. Of course, some would argue that my inability to poach, fry, roast, bake, fillet or broil anything more complicated than an M&S microwave lasagne would be a more damaging blow to my hopes than being a linen–sceptic.