Oven cooking

(Steve Pope) said:

JoeSpareBedroom said:

Main Entry: broil
Pronunciation: 'broi(-&😉l
Function: verb
Etymology: Middle English, from Anglo-French bruiller to burn, broil,
modification of Latin ustulare to singe, from urere to burn
transitive verb : to cook by direct exposure to radiant heat : GRILL
Dictionaries are not always dependable. The definition above is partially
correct, but it only mentions grilling as an example. In an oven, broiling
refers to using the top heating element to cook food from above. The heating
element remains on at all times, so cooking time is controlled by the
distance from the heat, and how long the food's under the heat.

These two definition jibe, because if the heating element is
above what's being cooked, you're getting mainly radiant heat
(convective heat moves up from the element, not down).

[censored]. Idiot. Moroon!

Sheldon

limey said:

Nancy Young said:

Broiling is done under the heat.  Your broiler will be
either in the top of your oven or underneath in a drawer.

Quoted message said:

Grilling is done over the heat.  Like on a grill.  Heh.

Well, in the UK they call broiling grilling, even though the food is
under the element.  Confusing, eh?

In Greece they do it sideways... hehe

Sheldon

limey said:

Mr Libido Incognito said:

roasting is done at an even or constant temp with possibly 2 elements
(top and bottom) operating, in a pan with pan drippings. So you can
baste with pan juices if you so desire. Crispness is desired.

Quoted message said:

baking is done at an even temp with possibly 2 elements (top and
bottom). No pan drippings are involved. Crispness is not necessarily
wanted.

Oven manufacture varies, though.   The only time my oven uses the top
and bottom elements simultaneously is when it's preheating.   Once the
pre-set temperature is reached the top element shuts off.

That's true of all ovens, or the top of whatever food is cooking will
burn... if the top element does not shut off in bake mode when set
temperature is reached then your oven control is malfunctioning, and
your oven is operating more like a broiler... this is very dangerous
and that roven should not be used until the malfunction is corrected.
Ovens cook far more by convection than with radiant heat...
conventional ovens and convection ovens are both engineered to
maximize natural convection.

Sheldon

On Fri, 6 Apr 2007 09:18:11 -0700, "Dimitri" <[email hidden]>

Quoted message said:

Baking and roasting are the same process the terms are generally changed based
upon the food being cooked.

That's what confuses second language learners and dummies. Everyone
else knows that you bake a loaf of bread and roast a chicken.

From: Encyclopaedia Britannica (nonmember)

Baking
process of cooking by dry heat, especially in some kind of oven. It
is probably the oldest cooking method.

Roasting
the cooking, primarily of meats but also of corn ears, potatoes, or
other vegetables thus prepared, by exposure to dry, radiant heat
either over an open fire, within a reflecting-surface oven, or in some
cases within surrounding hot embers, sand, or stones. The procedure is
comparable to the baking of other foods.

In any case, those terms come from times before we had modern
equipment, so the methods we used to cook bread and meat probably
*were* different.

--
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Sheldon wrote on 06 Apr 2007 in rec.food.cooking

Quoted message said:

limey said:

Mr Libido Incognito said:

roasting is done at an even or constant temp with possibly 2

elements

Quoted message said:

Quoted message said:

Quoted message said:

(top and bottom) operating, in a pan with pan drippings. So you can
baste with pan juices if you so desire. Crispness is desired.

Quoted message said:

baking is done at an even temp with possibly 2 elements (top and
bottom). No pan drippings are involved. Crispness is not necessarily
wanted.

Oven manufacture varies, though.   The only time my oven uses the top
and bottom elements simultaneously is when it's preheating.   Once the
pre-set temperature is reached the top element shuts off.

That's true of all ovens, or the top of whatever food is cooking will
burn... if the top element does not shut off in bake mode when set
temperature is reached then your oven control is malfunctioning, and
your oven is operating more like a broiler... this is very dangerous
and that roven should not be used until the malfunction is corrected.
Ovens cook far more by convection than with radiant heat...
conventional ovens and convection ovens are both engineered to
maximize natural convection.

Sheldon

Did anybody notice the possibly infront of the 2 elements?