Online Google Dictionary

broiled 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/broil/,
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broiled, past participle; broiled, past tense; broils, 3rd person singular present; broiling, present participle;
  1. Cook (meat or fish) by exposure to direct, intense radiant heat
    • - he broiled a wedge of sea bass
    • - a broiled sirloin steak
  2. Become very hot, esp. from the sun
    • - the countryside lay broiling in the sun
  1. cooked by radiant heat (as over a grill)
  2. (broil) cook under a broiler; "broil fish"
  3. (broil) heat by a natural force; "The sun broils the valley in the summer"
  4. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves quite a lot of direct, radiant heat, and tends to be used for cooking quickly meat that has already been cut into slices (or other pieces). ...
  5. (broil) Food prepared by broiling; To cook by direct, radiant heat; To expose to great heat; To be exposed to great heat
  6. (Broil) A method of cooking where the food is placed directly underneath or above the source of heat.
  7. (Broil) To cook with a direct heat source—usually a gas flame or an electric coil—above the food.
  8. (Broil) To cook food directly under the heat source
  9. (Broil) Cook directly under or above a red hot heating unit.
  10. (Broil) To cook with intense heat, usually by placing under the broiling heat element in an oven. In most ovens, the broiling heat element is on the top, the baking heat element on the bottom. The high heat seals in juices, allowing the outside to brown, but keeping the inside tender.
  11. (Broil) To cook by direct heat.
  12. (broil) To cook over a flame or other direct source of intense heat.
  13. (BROIL) A procedure used to cook with radiant heat from above.
  14. (BROIL) Dry cooking quickly under a high heat source searing the outside.
  15. (Broil) A quick, dry, very high heat cooking method in which heat is radiated exclusively from above the food item.  Used most often for thinner cuts of meat.
  16. (Broil) Cooking by direct heat, usually using the broiler element in the oven. However, the term also applies to heat below the food, as with a barbeque grill directly over the coals, or beside or surrounding the food, like a rotisserie. ...
  17. (Broil) Cooking food very close to a very hot heat source. Can be a great option for times when grilling is not practical.
  18. (Broil) Cooking foods a certain distance from direct source of heat. Broiling is usually done in eclectic or gas ovens.
  19. (Broil) To cook food a measured distance below direct, dry heat. When broiling, position the broiler pan and its rack so the surface of the food (not the rack) is the specified distance from the heat source. Use a ruler to measure this distance.
  20. (Broil) US same as Grill AU UK.
  21. (Broil) grill under overhead heat _ not on a barbecue.
  22. (Broil) to cook an item in the lower section of the oven where heat contacts  the item from above. This method is good for browning the topside of a  fillet or other seafood. Also known as "Grill"
  23. (broil) To cook food under a hot oven coil, as opposed to grilling, in which the heat is underneath.
  24. (broil) [S], repeatedly opens to a [5^] while pointed at NDH [B], PO up, FO away. For a movie of this sign, see Dictionary of Sign (ASL) - broil.
  25. (Broiling) Similar to grilling, i.e. cooking by direct heat