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

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

It is possible to pan-broil or roast some of the tough cuts of meat, if the meat is chopped fine.

From School and Home Cooking by Greer, Carlotta Cherryholmes

He shouted orders to a helper and hurried off to pan-broil the steaks.

From Rimrock Trail by Dunn, J. Allan, (Joseph Allan)

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 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