from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. Present participle of broil.
- n. An instance of something being broiled.
from the GNU version of the Collaborative International Dictionary of English
- adj. Excessively hot.
from The Century Dictionary and Cyclopedia
- Excessively hot and humid; torrid: as, a broiling day.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cooking by direct exposure to radiant heat (as over a fire or under a grill)
Sorry, no etymologies found.
The first thing Berner did was to take the girl with him to the woods; Sunday after Sunday they went to Nordmarken, in broiling sunshine or pouring rain, in the thaws of spring, and in winter on ski.
We went to the best big hotel there, and such was the miserable discomfort of our accommodation, that after enduring it for one day, we all agreed with common consent to return home, and having been obliged to have a fire, and being chilled through with the bitter sea blast, we traveled back to Philadelphia in broiling scorching heat, and were thankful at any price to be in our own houses again.
A long pull up the hill in broiling sunshine brings us at last to the houses and the church.
But the broiling is a neat trick, I haven’t heard of that before!
We have seen that the opposite of boiling is imperfect boiling: now there is something correspondingly opposed to the species of concoction called broiling, but it is more difficult to find a name for it.
Dry heat develops the best flavour, hence the tender cuts are cooked by the processes known as broiling and roasting.
-- The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame.
_Roasting_ is just like broiling, that is, cooking a piece of meat before an open fire.
You talk to me of heat, when we are freezing beneath our bearskins; you recall the broiling rays of the sun when its April beams cannot melt the icicles on our lips!
In some methods of cookery, such as broiling and roasting, the extractives are retained, while in others, such as those employed for making stews and soups, they are drawn out.