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London broil is a beef dish made by grilling marinated beef, then cutting it across the grain into thin strips. While the inclusion of "London" in the name may suggest British origins, "broil" is not a common term in UK English, and indeed the dish is American, not British. [1] [2]
Hamburgers cooking on a charbroiler. A charbroiler (also referred to as a chargrill, char-broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for an assortment of cooking operations. The heat ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Broiler may refer to: . Broiler, (Gallus domesticus), a type of chicken; a cooking device used for broiling, i.e. cooking food by applying heat from above; Charbroiler, a cooking device sometimes referred to simply as a broiler
But a great many sweet baked items are cooked in an oven set less than 400 degrees Fahrenheit; things like cookies, birthday cakes, and loaf cakes require more delicate temperatures for even ...
This page was last edited on 10 July 2011, at 20:26 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Australian English the sticks or Woop Woop or Beyond the black stump; Broil (cooking technique): Australian English grill; Bullhorn: Australian English megaphone; Burglarize: Australian English burgle; Busboy: A subclass of (restaurant) waiter; Candy: Australian English lollies; Cellular phone: Australian English mobile phone; Check: (To
The primary definition is "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal". Fish suitable for cutting steaks from might be called "steak fish". [ 5 ]