Bake or Broil?!
Bake or Broil?
I don't know when should l use bake or broil. Sometimes l cook my meet on bake and sometimes on broil but, what is the best? For exemple what should l use for; steak, fish, pork ribs, whole chicken etc. Please help me. thank you.
Answers:
Baking or broiling has more to do with the cut and size of the meat than does the kind of meat.
If the piece of meat, fish, or chicken is large, such as a whole roast beef, whole fish or large steak, or whole chicken, baking slowly at a low temperature (about 325 degrees Fahrenheit) will give you a good moist result. Check a basic cookbook or on line for baking (roasting) time per pound.
If you have a relatively thin or small piece of meat, fish, or chicken (such as a steak, fillet, or chicken breast), broiling works well. Tougher cuts of meat, like flank or skirt steak, chuck steak, etc., should soaked in a marinade made with wine or vinegar to assure the meat is tender when cooked at high heat. Broiling is also a nice fast method. You can finish small steaks or chicken breasts under the broiler in about 15 minutes.
Source(s):
50 years of cooking experience
Depends, baking softens and breaks down the meat fibers more thoroughly. Broiling sears and browns the meat faster.
Thicker meat takes more time and care.
Happy eating !!!!!!!!
my daughter says bake it makes it more moist
well baking gets the meat done inside of it and broiling is basically for browning the meat. just bake until the meat gets done, and then if you like it browned more put on broil for about 10 minutes or so, broiling the meat will get the outside brown without the inside being completly done and still raw, now with steaks this would be alright but not with chicken and pork. best of luck in your cooking adventures!! oh yea, the longer you bake somthing at a lower temp, the more moist and tender it will be, then when it is the way you like it you can brown the outside or just eat as it. good luck
For beef that looks like steaks, broiling is probably best, but if it is not flattish, if it is like a roast you want to bake it. London Broil is really good one to broil here's a recipe
GRILLED MARINATED LONDON BROIL
Gourmet, May 1994
http://www.epicurious.com/recipes/recipe...
It depends: Are you trying to cook the meat through, or just sear the outside? Baking provides a more even heat to cook things through, while broiling is a more intense focused heat to brown the top of meat and casseroles.
For large amounts of meat and meat that needs to be cooked through, such as chicken and pork, I don't reccomend broiling. Chicken and pork needs to be cooked through, so you should cook thoroughly first, and then you can broil it to get the nice caramelization.
Broiling is perfect for fish and steaks, however, because you don't normally cook steak all the way through, and fish doesn't take long to cook.
Bon appetit!