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broiling

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Broiler
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broil

1  [broil]
Use broiling in a Sentence
–verb (used with object)
1. to cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill: to broil a steak.
2. to scorch; make very hot.
–verb (used without object)
3. to be subjected to great heat; become broiled.
4. to burn with impatience, annoyance, etc.
–noun
5. the act or state of broiling; state of being broiled.
6. something broiled, esp. meat: She ordered a beef broil and salad.
Origin:
1300–50; ME brulen, brolyn, broillen < AF bruill(i)er, broil(l)er, OF brusler, brul(l)er to burn (F brûler), a conflation of the verbs represented by OF bruir to burn (< Frankish *brōjan; cf. MHG brü(ej)en, G brühen to scald) and usler < L ustulāre to scorch

Related forms:
broil⋅ing⋅ly, adverb
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broil

2  [broil]
–noun
1. an angry quarrel or struggle; disturbance; tumult: a violent broil over who was at fault.
–verb (used without object)
2. to quarrel; brawl.
Origin:
1400–50; late ME broylen to present in disorder, quarrel < AF, OF broiller to jumble together < Gallo-Rom *brodiculāre, equiv. to *brod- (< Gmc; see broth, brewis ) + LL -iculāre v. suffix

Related forms:
broil⋅ing⋅ly, adverb
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source Link To broiling
broil 1   (broil)   
v.   broiled, broil·ing, broils

v.   tr.

  1. To cook by direct radiant heat, as over a grill or under an electric element.

  2. To expose to great heat.

v.   intr.
To be exposed to great heat.
n.  

  1. The act of broiling or the condition of being broiled.

  2. Food, especially meat, that is broiled.


[Middle English broilen, from Old French brusler, bruler, perhaps from usler, to burn (with br- from bruir, to burn), from Latin ustulāre, to scorch, from ustus, past participle of ūrere, to burn.]
broil 2   (broil)   
n.  A rowdy argument; a brawl. See Synonyms at brawl.
intr.v.   broiled, broil·ing, broils
To engage in a rowdy argument.

[From obsolete broil, to brawl, from Middle English broilen, from Anglo-Norman broiller, to mix up, confuse, from Old French brouiller, from breu, broth, brew, from Vulgar Latin *brodum, of Germanic origin; see bhreu- in Indo-European roots.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

broil  (1)
"cook," 1375, from O.Fr. bruller "to broil, roast," from brosler "to burn," from L. ustulare "to scorch, singe," from ustus, pp. of urere "to burn." Alt. by infl. of Gmc. "burn" words beginning in br-.
Online Etymology Dictionary, © 2001 Douglas Harper
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Encyclopedia

broiling

cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time. Temperatures are higher for broiling than for roasting; the broil indicator of a household range is typically set around 550 F (288 C), whereas larger commercial appliances broil between 700 and 1,000 F (371 and 538 C)

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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