Broil means to cook food using intense, direct radiant heat, usually from an overhead element in a broiler. In a professional kitchen, a salamander is commonly used for rapid surface browning, gratinating and finishing. In British English, the comparable method is generally called grilling.
Food is positioned at a controlled distance from the heat source. The surface receives strong radiant heat, allowing it to brown quickly while the interior cooks more slowly. Distance, element intensity, food thickness and the starting temperature all affect the result.
Broiling applies intense heat from above. Baking generally uses surrounding oven heat, while grilling typically cooks over or under a heat source depending on regional terminology and equipment. A salamander is often used for short finishing tasks rather than cooking a thick portion from raw to completion.
Chef’s tip: Preheat the broiler, use suitable heat-resistant cookware and monitor food closely; the surface can go from golden to burnt very quickly. Position the rack according to the product’s thickness and the desired browning.
Safety note: Use the appropriate internal cooking controls for the food being prepared. Surface colour alone does not confirm that a thick portion is safely cooked.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
