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What's the difference between broil, grill, braise, and roast?
Asked by nessa79 on Mar 25, 2008 in Nutrition

I was trying to figure out, and correct me if I'm wrong: Broil - same as grilling, pretty much contact with direct heat, like in one of those BBQ grills; Braise - cooking with moist, like when you make a soup and put chicken in it; Roast - cooking dry - like anything in the oven.  But when I cook chicken breast on one of those anti-adherent pans without anything added, with 1 second of cooking spray and the chicken breast, what kind of cooking is that?  Is that broiling?


When you cook meat on a pre-heated, dry pan without oil it is called pan-grilling.  Broiling and grilling are the same: cooking food directly under or over a heat source in the oven under the broiling element or on the grill.  Braising is to brown food in oil first, then cover and cook in a small amount of liquid at a low temperature for a long time either on top of the stove or in the oven.  Roasting is to cook a food in an open pan in the oven with no added liquid. 

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