Charbroil
|
|
To charbroil is a means of cooking by placing meat, fish, or vegetables on a flat, horizontally-lined surface. The steel grid-like lines are then heated by a fire below, which then creates the burned "lines" on a steak's surface.
Charbroiling is a better means of cooking meat to well-done or near there instead of boiling it au jus because of the speed and tenderness it can maintain. It also does not dry out the meat.
However, studies have shown that charbroiled (and barbecued) food may contain benzopyrene, a known carcinogen.