broil n : cooking by direct exposure to radiant heat (as over a fire or under a grill) [syn: broiling, grilling] v
1. cook under a broiler; "broil fish" [syn: oven broil]
2. heat by a natural force; "The sun broils the valley in the summer" [syn: bake]

Broil \Broil\, n. [F. brouiller to disorder, from LL. brogilus, broilus, brolium, thicket, wood, park; of uncertain origin; cf. W. brog a swelling out, OHG. pr[=o]il marsh, G. br["u]hl, MHG. brogen to rise. The meaning tumult, confusion, comes apparently from tangled undergrowth, thicket, and this possibly from the meaning to grow, rise, sprout.] A tumult; a noisy quarrel; a disturbance; a brawl; contention; discord, either between individuals or in the state. I will own that there is a haughtiness and fierceness in human nature which will which will cause innumerable broils, place men in what situation you please. --Burke. Syn: Contention; fray; affray; tumult; altercation; dissension; discord; contest; conflict; brawl; uproar.

Broil \Broil\, v. t. [imp. & p. p. Broiled; p. pr. & vb. n. Broiling.] [OE. broilen, OF. bruillir, fr. bruir to broil, burn; of Ger. origin; cf. MHG. br["u]ejen, G. br["u]hen, to scald, akin to E. brood.]
1. To cook by direct exposure to heat over a fire, esp. upon a gridiron over coals.
2. To subject to great (commonly direct) heat.

Broil \Broil\, v. i. To be subjected to the action of heat, as meat over the fire; to be greatly heated, or to be made uncomfortable with heat. The planets and comets had been broiling in the sun. --Cheyne.

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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). Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).

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