Can anyone explain the difference between roast(ing), broil(ing) and grill(ing)?

Question

and what equipment you use in which case??

Answer 1

Roasting - dry heat enveloping the items. Think a pan of meat in an oven with no liquids other than whatever juices you get from naturally from the item being roasted. It's technically what you're doing almost every time you bake something, even cakes/pies, casseroles, or breads. Most commonly used/referred to with vegetables, beef or pork roasts, and poultry.
Equipment: Standard oven; any baking or roasting dish. I prefer Pyrex dishes most of the time.

Broiling - Very high, nearly-direct heat applied at close proximity, usually for very short amounts of time. Best for searing the outside of an item, while minimally cooking the interior, or adding color, or melting cheese on an otherwise cooked dish. Some items like fish/seafood are light enough density that the inside will cook within the short amount of time it's under the broiler while the outside browns/sears.
Equipment: Broiler setting, or broiling rack on your oven (depending on which it is equipped with); any oven/broiler-safe flat pan should be acceptable.

Grilling - Low, moderate, or high heat, indirectly radiating up from a heat source, whether charcoal, wood embers, or gas-powered flame. Heat can be adjusted more easily than with broiling for slower cooking times.
Equipment: Depends on your preference. I prefer charcoal, because the process is as much a part of the way I cook as the finished product. There are people and scenarios where gas grilling is preferred because it's quicker to get started, and easier to adjust.

Answer 2

Broil Vs Grill

Answer 3

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Grill..the heat comes from the bottom to cook the food. Broil..The heat comes from the top to cook the food. Toast..Generally the heat is both top and bottom (or side to side in a toaster) and it is a dry cooking method with a food that has little moisture, bread for example Roast..Higher temperature with the intent to caramelize the outer portion of the food to bring out flavor. An example of this would be roasting a piece of meat, or vegetables. The pan is large enough to allow heat to reach most sides of the food that is being cooked. Bake...In the case of cakes or casseroles the food fills the pan so that you get even cooking but the food does not dry out. Also used as a general term for cooking almost anything in the oven.

Answer 4

It is all about the source of heat and I'll use "meat" as an example:

Roasting: Heat is evenly distributed arround the meat (think of your closed oven)
Grilling. Heat is below the Meat (think of a BBQ)
Broiling: Heat is above the Meat (think of the top grill of your oven)

Tip: when Broiling in the oven,don't close the door but keep it half-open otherwise it will become roasting.

Answer 5

Grill-put over a barbeque, gas or george foreman type "grill" meaning food is heated on a rack over coals or gas. Broil-food is put in oven and the heat comes from the above coils not below. This will sear and brown very quickly. Usually the "broiler" is used to brown foods at the end. Toast- usually for bread or rolls. Placed in a toaster device, toaster oven or put in oven on bake for a few minutes to brown Roast-usually meat or vegetables are cooked uncovered in an oven or on a or pit outside using dry heat. There is also a device called a "roaster" that will turn a whole chicken or roast round and round so it gets evenly cooked. Bake-Food cooked inside the oven on bake with sauce or liquid to make a broth or just for flavor. Must be covered or it will dry out.

Answer 6

Broil - To cook food directly under or above the heat source. Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill, directly over charcoal or other heat source.

Roast - n. 1. A piece of meat-such as a rib roast-that's large enough to serve more than one person. Such a meat cut is usually cooked by the roasting method. 2. Food, usually meat, that has been prepared by roasting. roast v. To oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising.

Grill - n. 1. A heavy metal grate that is set over hot coals or other heat source and used to cook foods such as steak or hamburgers. 2. A dish of food (usually meat, such as mixed grill) cooked on a grill. grill v. To prepare food on a grill over hot coals or other heat source. The term barbecue is often used synonymously with grill.

Answer 7

Roasting means the heat is the same all around. In broiling, there is added heat from above - from the broiler. Grilling means the heat is coming from below grates, and is usually open flame of some kind.

Answer 8

roasting - the heat generally comes from beneath the food and the temp. can be set to different degrees

broiling - the heat comes from above and is very high it cooks the out side very fast

grilling - is usually over an open flame but they now have things you can put over the burner of the stove top that will grill also

Answer 9

Roasting is done in your OVEN with roasts and poultry over a much longer period of cooking time.

Broiling is done UNDER your oven in the broiler section and cooks VERY FAST! Usually done just with steaks, chops, poultry pieces and fish.

Grilling is done on your BBQ over an open flame and can be quite fast as well for steaks, chops, poultry pieces and fish..

Answer 10

Roasting and broiling are about the same: you do them with a top element in your oven or just brown your food on a stove top. For grilling, you need an actually grill either from a bbq, special pan, or grittle.