The Differences Between Grilling and Broiling

Cooking Method: Broiling

What is Broiling?

• Heat source from the top
• Direct heat to cook the food, require a watchful eye to keep the food from burning
• Trim the fat from the meat to prevent smoke
• Equipment: Broiler or Oven Broiler (direct heat source from the top)
• Sauces are made separately
• Temperature; 160 °C to 200 °C (320 °F to 400 °F).

Broiling Method: Broiled Lobster

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Characteristics of Broiling Items

• Tender
• Have intramuscular fat (marbling) content
• Portion size

Foods suitable for broiling

• Meats
• Seafood
• Chicken
• Vegetables (tender, high moisture content)

Sauces are made Separately, such as:

• Gravy
• Sauce
• Jus
• Beurre Blanc
• Velouté
• Compound Butter
• Hollandaise Sauce or Bearnaise Sauce, Etc.

Dishes

• Broiled beef Tenderloin with Mushroom Sauce
• Broiled veal Chop with Gravy
• Broiled Lobster with Drown Butter

Broiled Veal chop

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Equipment 

• Broil/ Oven with a top heat source
• Tongs
• Kitchen Spatula
• Broiler Pan
• Kitchen Fork/ Carving Fork

Broiling Equipment

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The Differences between Broiling and Grilling 

• Grilling and broiling are Dry heat cooking and direct heat that refer to a similar cooking process with only one major difference. When grilling, the heat source is below, and broiling, the heating source is above. 
• This type of cooking produces browning reactions on the surface of the food
• Grilling and broiling both use intense direct heat to cook foods. . And they both provide a similar charring and caramelization that give food that distinct flavor.

The Difference Between Grilling and Broiling 

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Step by Step – Broiling Method

• Thoroughly clean and preheat the broiler
• Season and/or marinate the main item; brush with oil if necessary, to prevent sticking
• Place the main item on the broiler/ oven
• Rotate item 90º to produce crosshatch marks, if desired
• Turn the item over and continue cooking to the desired doneness

Seasoning Techniques

Grilling, Griddling, and Broiling 

1. Rubs (dry or wet)

• Dry: Mixture of salt, sugar, herbs, spices, etc
• Wet: Dry rub mixed with a little oil, vinegar, wine, citrus juice, etc to form a paste

2. Marinades

• Contain:  oils, acids, aromatics
• Why use marinades: Flavor, Moisture, Color, Preserve, Tenderize, not so much (best tenderizer = mother nature”. How we feed, raise, care for,  slaughtered the animal)
• Be careful of the quantity of marinade and the length of time. Based on the size of the product

3. Brines

• Comprised of water, salt, sugar, and aromatics
• Add moisture to naturally dry meats

Boiling Tips

• Thin items should be cooked quickly at high heat
• Medium-thick items are started at high heat and can be finished on a cooler area of the broiler
• Thick items are started on high heat and can be finished on a sizzling platter in the oven
• Foods should be broiled at the last possible moment
• Keep broil clean at all times
• Never pierce items after cooking

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