Charbroiling: meaning, definitions and examples
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charbroiling
[ ˈtʃɑːr.broɪl.ɪŋ ]
cooking method
Charbroiling is a cooking technique that uses direct heat, typically from gas or charcoal, to cook food, usually meat. This method imparts a distinctive charred flavor to the food while allowing juices to escape, resulting in a crispy exterior and tender interior. The process involves grilling food over high heat which sears the surface, locking in flavor and moisture. Charbroiling can be used for various meats and vegetables, providing versatility in outdoor and indoor cooking.
Synonyms
barbecuing, broiling, grilling.
Examples of usage
- I love charbroiling steaks on the grill.
- Charbroiling chicken gives it a delicious smoky flavor.
- We spent the afternoon charbroiling burgers for the barbecue.
Translations
Translations of the word "charbroiling" in other languages:
🇵🇹 grelhar
🇮🇳 चारब्रोइलिंग
🇩🇪 Grillieren
🇮🇩 memanggang
🇺🇦 приготування на грилі
🇵🇱 grillowanie
🇯🇵 チャーブロイル
🇫🇷 griller
🇪🇸 asado
🇹🇷 ızgara
🇰🇷 차브로일링
🇸🇦 شواء
🇨🇿 grilování
🇸🇰 grilovanie
🇨🇳 烤制
🇸🇮 žarjenje
🇮🇸 grilla
🇰🇿 грильдеу
🇬🇪 გრილი
🇦🇿 qril
🇲🇽 asar
Etymology
The term 'charbroil' comes from the combination of 'char', which signifies scorching or burning an exterior surface, and 'broil', which refers to cooking food under direct heat. The usage of this term dates back to the mid-20th century, particularly in the United States, where grilling techniques became increasingly popular. Charbroiling has evolved alongside advancements in outdoor cooking technology, like the widespread availability of gas grills. The method became associated with backyard cooking and outdoor gatherings, contributing to a cultural phenomenon around cookouts and barbecues in American society. The technique has also influenced restaurant cooking and fast-food chains, promoting a specific flavor and cooking style that many consumers associate with high-quality grilled food.