  |
|||
|
|
|
||
|
Posted by Michael Vyskocil Feb 3, 2008 |
Basics of Broiling
Broiling is a flavorful and nutritious method for cooking meat, fish, and poultry. Steaks and chops brown in their own juices. Additional fat is often not necessary, although barbecue sauces or well-seasoned marinades are popular for the flavor they add. During broiling, the natural fat within the meat renders out and drips into the broiler pan. Generally, these drippings are not served. Since fish and poultry are relatively low in fat, melted butter or a special basting sauce is brushed over the surface of these foods not only for flavor, but also to keep them moist while cooking and to promote even browning.
Broiling is highly recommended as a cookery method when counting calories. Much of the meat fat drips away during cooking and the remainder can be trimmed before serving.
Which Foods Are Best for Broiling?
Meats, fish and poultry are the basic foods for the broiler. Tenderness is the key to selecting foods, especially meats. Tender cuts are essential, because in broiling, food cooks without a cover and the meat does not benefit from the tenderizing action of the steam that is present in a covered pan.
Meats are the most frequently broiled foods. Fresh beef and lamb are chosen because tender steaks, chops, and ground-meat patties can be cooked to the doneness you prefer. You can use packaged meat tenderizers and packaged or homemade marinades successfully on meats to increase the variety of cuts, particularly beef, that are tender enough for broiling.
Enjoying broiled fish steaks or fillets need not be limited to a camping trip or outdoor grill. An electric broiler or the broiler in your kitchen oven cooks these beauties quickly since there's no need to turn the pieces. Broiled shrimp or lobster make elegant eating, too.