broiling

Etymology

From broil + -ing.

adj

1. Very hot.

noun

1. A food prepared by broiling.
   Likewise, when mixed broilings or skewered meats are offered, they can be kept warm or finished on a modest-sized table-top grill. 1974, Bruce H. Axler, Showmanship in the Dining Room, page 30
2. gerund of broil: the act of broiling.
   Broiling is but another way of roasting those cuts of meat which have a broad, flat surface such as steaks, chops, or cutlets. And in broiling them the heat must be so intense that the meat surface is quickly seared, the pores sealed and every particle of flavor and rich juices imprisoned. 1922, “The Bride’s Cookery Primer”, in Good Housekeeping, volume 74, page 66
   Broiling is the most perfect way of cooking meat and fish. There are three ways of broiling,—what is known as broiling proper, pan broiling and oven broiling. Broiling proper is to broil directly over the coals; the fire must be hot, clear and free from smoke. 2007, Suzanne Tracy, Practical Cook Book, Applewood Books, page 21

verb

1. present participle and gerund of broil