- to cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill: to broil a steak.
- to scorch; make very hot.
- to be subjected to great heat; become broiled.
- to burn with impatience, annoyance, etc.
- the act or state of broiling; state of being broiled.
- something broiled, especially meat: She ordered a beef broil and salad.
Origin of broil1
- an angry quarrel or struggle; disturbance; tumult: a violent broil over who was at fault.
- to quarrel; brawl.
Origin of broil2
Examples from the Web for broil
But meat is very forgiving; just broil, cut into chunks, put in the slow cooker insert, and pop in the fridge.
From the former, I learned that you can broil pot roast instead of browning it in a skillet.
Cook at 425 degrees for about 10 minutes or broil quickly until the brittle has melted to give a smooth covering.Sweet Brits
April 4, 2011
Grill or broil, turning occasionally, until the skins are black and blistered.Into the Heart of Turkey
September 28, 2010
Or you may cut it into three pieces and broil it without splitting.
Broil them over a clear fire, and see that the bread does not burn.
Broil them about three quarters of an hour, keeping them covered with a plate.
Why, marry, I can brew a bowl of punch, and I can broil a devilled fowl.Micah Clarke
Arthur Conan Doyle
You may split them or broil them whole; pepper and salt them well.The Lady's Own Cookery Book, and New Dinner-Table Directory;
Charlotte Campbell Bury
- mainly US and Canadian to cook (meat, fish, etc) by direct heat, as under a grill or over a hot fire, or (of meat, fish, etc) to be cooked in this wayUsual equivalent (in Britain and other countries): grill
- to become or cause to become extremely hot
- (intr) to be furious
- the process of broiling
- something broiled
- a loud quarrel or disturbance; brawl
- (intr) to brawl; quarrel
Word Origin and History for broil
"to cook," late 14c. (earlier "to burn," mid-14c.), from Old French bruller "to broil, roast" (Modern French brûler), earlier brusler "to burn" (11c.), which, with Italian bruciare, is of uncertain and much-disputed origin.
Perhaps from Vulgar Latin *brodum "broth," borrowed from Germanic and ultimately related to brew (v.). Gamillscheg proposes it to be from Latin ustulare "to scorch, singe" (from ustus, past participle of urere "to burn") and altered by influence of Germanic "burn" words beginning in br-. Related: Broiled; broiling.
early 15c., "to quarrel, brawl," also "mix up, present in disorder," from Anglo-French broiller "mix up, confuse," Old French brooillier "to mix, mingle," figuratively "to have sexual intercourse" (13c., Modern French brouiller), perhaps from breu, bro "stock, broth, brew," from Frankish or another Germanic source (cf. Old High German brod "broth") akin to broth (see brew (v.)); also compare imbroglio.