{"id":222681,"date":"2023-05-05T06:36:48","date_gmt":"2023-05-05T06:36:48","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=222681"},"modified":"2023-05-05T06:36:48","modified_gmt":"2023-05-05T06:36:48","slug":"broiling","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/broiling\/","title":{"rendered":"Broiling"},"content":{"rendered":"

The culinary practice of exposing food to direct heat is known as “broiling.” This technique is primarily suitable for cooking lean cuts of high-quality meat or fish. However, it is important to note that the term “broiling” is generally used to describe cooking food in an appliance, while the term “grilling” is reserved for the practice of cooking food over a charcoal fire.<\/p>\n

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The culinary practice of exposing food to direct heat is known as “broiling.” This technique is primarily suitable for cooking lean cuts of high-quality meat or fish. However, it is important to note that the term “broiling” is generally used to describe cooking food in an appliance, while the term “grilling” is reserved for the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-222681","post","type-post","status-publish","format-standard","hentry","category-b"],"yoast_head":"\nBroiling - Definition of Broiling<\/title>\n<meta name=\"description\" content=\"The culinary practice of exposing food to direct heat is known as "broiling." This technique is primarily suitable for cooking lean cuts of high-quality meat or fish. 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