pan-broil

American  

[pan-broil] / ˈpænˌbrɔɪl /

Or panbroil

verb (used with or without object)

1. to cook in an uncovered frying pan over direct heat using little or no fat.

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Etymology

Origin of pan-broil

First recorded in 1945–50

Example Sentences

Then split each one lengthwise and broil them over a clear fire for 5 minutes or pan-broil them with a small amount of butter until both surfaces are slightly browned.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

To prepare this dish, broil or pan-broil one of the better cuts of steak for about 8 minutes.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

For each slice of liver pan-broil a slice of bacon.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

To prepare this combination of foods, first pan-broil the desired number of slices of bacon in a hot frying pan until they are crisp and then remove them to a warm platter.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences