Broiling

It is broiling hot.

She says her life is difficult, but that she has no choice than to be out here, under a broiling sun, hunched over, clawing at parched land.

But the butterflies were dead. A whiff of rotten eggs had vanquished the pale clouded yellows which came pelting across the orchard and up Dods Hill and away on to the moor, now lost behind a furze bush, then off again helter-skelter in a broiling sun.

Likewise, when mixed broilings or skewered meats are offered, they can be kept warm or finished on a modest-sized table-top grill.

Broiling is but another way of roasting those cuts of meat which have a broad, flat surface such as steaks, chops, or cutlets. And in broiling them the heat must be so intense that the meat surface is quickly seared, the pores sealed and every particle of flavor and rich juices imprisoned.

Broiling is the most perfect way of cooking meat and fish. There are three ways of broiling,—what is known as broiling proper, pan broiling and oven broiling. Broiling proper is to broil directly over the coals; the fire must be hot, clear and free from smoke.