Definitions
- Referring to a cooking technique where food is topped with breadcrumbs, cheese, or sauce and then browned in the oven. - Talking about a dish that is baked until golden and crispy on top. - Describing a method of cooking that involves browning the surface of food under a grill or broiler.
- Referring to a cooking method that involves exposing food to direct heat from above. - Talking about a technique that cooks food quickly at high temperatures. - Describing a way of cooking that results in a crispy and charred exterior while keeping the inside moist and tender.
List of Similarities
- 1Both involve cooking food with high heat.
- 2Both can result in a crispy and browned exterior.
- 3Both are used to cook food quickly.
- 4Both can be used to add texture and flavor to food.
- 5Both require the use of an oven or broiler.
What is the difference?
- 1Method: Gratinating involves topping food with breadcrumbs, cheese, or sauce before browning it in the oven, while broiling exposes food to direct heat from above.
- 2Heat source: Gratinating uses the heat from the oven to brown the top of the dish, while broiling uses the heat from the broiler or grill.
- 3Cooking time: Gratinating takes longer than broiling since the food needs to be baked in the oven, while broiling is a quick cooking method that takes only a few minutes.
- 4Texture: Gratinating adds a crispy and crunchy texture to the top of the dish, while broiling can result in a crispy and charred exterior with a juicy and tender interior.
- 5Usage: Gratinating is commonly used for dishes like casseroles, pasta, and vegetables, while broiling is often used for meat, fish, and poultry.
Remember this!
Gratinate and broil are both cooking techniques that involve high heat to brown and cook food quickly. However, the difference between gratinate and broil is their method, heat source, cooking time, texture, and usage. Gratinate involves topping food with breadcrumbs, cheese, or sauce before browning it in the oven, while broiling exposes food to direct heat from above. Gratinate takes longer than broiling and adds a crispy and crunchy texture to the top of the dish, while broiling can result in a crispy and charred exterior with a juicy and tender interior. Gratinate is commonly used for dishes like casseroles, pasta, and vegetables, while broiling is often used for meat, fish, and poultry.
