pan-broilingn.

Brit.

/ˌpanˈbrɔɪlɪŋ/, U.S.

/ˈpænˌbrɔɪlɪŋ/

Origin: Formed within English, by compounding. Etymons: pan n.¹, broiling n.¹

Etymology: < pan n.¹ + broiling n.¹ Compare later pan-broil v.

Cookery (chiefly North American).

The action or technique of cooking meat in a pan with little or no fat.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > [noun] > grilling or broiling

broilingc1440

carbonadoing1599

carbonading1727

pan-broiling1896

charbroiling1986

1896 F. M. Farmer Boston Cooking-School Cook Bk. ii. 22 When coal is not used, or a fire is not in condition for broiling, a plan for pan broiling has been adopted. This is done by placing food to be cooked in a hissing hot frying-pan, turning often as in broiling.

1955 Jrnl. Home Econ. 47 398/1 When steaks, chops, patties, or ham slices are cut very thin, pan-broiling or griddle broiling is usually preferred.

1990 A. E. Bender & D. A. Bender Dict. Food & Nutrition 60 Pan broiling is cooking through hot dry metal over direct heat.

This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022).

单词	pan-broiling
释义	pan-broilingn. Brit. /ˌpanˈbrɔɪlɪŋ/, U.S. /ˈpænˌbrɔɪlɪŋ/ Origin: Formed within English, by compounding. Etymons: pan n.¹, broiling n.¹ Etymology: < pan n.¹ + broiling n.¹ Compare later pan-broil v. Cookery (chiefly North American). The action or technique of cooking meat in a pan with little or no fat. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > [noun] > grilling or broiling broilingc1440 carbonadoing1599 carbonading1727 pan-broiling1896 charbroiling1986 1896 F. M. Farmer Boston Cooking-School Cook Bk. ii. 22 When coal is not used, or a fire is not in condition for broiling, a plan for pan broiling has been adopted. This is done by placing food to be cooked in a hissing hot frying-pan, turning often as in broiling. 1955 Jrnl. Home Econ. 47 398/1 When steaks, chops, patties, or ham slices are cut very thin, pan-broiling or griddle broiling is usually preferred. 1990 A. E. Bender & D. A. Bender Dict. Food & Nutrition 60 Pan broiling is cooking through hot dry metal over direct heat. This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022). < n.1896
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