Many things are spoiled or partly destroyed by boiling, such as meat, coffee, etc.
Water that has been boiled is inferior for cooking purposes, its gases and alkali being evaporated.
Broiling.—Whatever you broil, grease the bars of the gridiron first.
Broiling and roasting is the same thing; the object in process of cooking by either must be exposed to the heat on one side, and the other side to the air.
Bear in mind that no one can broil or roast in an oven, whatever be its construction, its process of heating, or its kind of heat. An object cooked in an oven is baked.
It is better to broil before than over the fire. In broiling before the fire, all the juice can be saved.
In broiling by gas, there is a great advantage. The meat is placed under the heat, and as the heat draws the juice of the meat, the consequence is, that the juice being attracted upward, it is retained in the meat.
A gas broiler is a square, flat drum, perforated on one side and placed over a frame.
Broiling on live coals or on cinders without a gridiron is certainly not better than with one, as believed by many; on the contrary, besides not being very clean, it burns or chars part of the meat.