Broiling is a cooking process which involves the use of very broil new york strip heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled.
There are two different types of broiling. The other is called pan broiling, and it takes places on the stovetop using dry, high heat. Both produce slightly different end products, especially pan broiling, which can sometimes be closer to sauteeing than broiling. Broiling tends to produce a large amount of smoke, so it is important to do it in conditions with good ventilation. A pizza broiling in an oven. Some people liken broiling to grilling, since it is essentially grilling in reverse.
The heat comes from above, rather than below, but in both instances high heat quickly sears the food, sealing in flavor and moisture. As the heat penetrates the food, the food is cooked through. Both broiling and grilling can cause food to burn if it is not carefully watched, so always keep an eye on foods being broiled. 7: You need to consult the internet and most importantly, your owners manual. Looking at mine now and in bold print it says to leave the door open to the broil stop when broiling. With the door closed the element will go out when the set temp is reached.
A frying pan, which can be used for stovetop broiling. Subscribe to our newsletter and learn something new every day. She graduated from the University of Houston where she majored in Classical Studies and minored in Painting. There are 12 references cited in this article, which can be found at the bottom of the page.
This article has been viewed 18,113 times. A broiler cooks food very quickly under direct and intense heat. There will be two or more rack positions in your oven, and these will dictate how close foods are placed under the broiler’s heating element. The closer something is to the heating source, the hotter the temperature and the faster it will broil. Experiment a bit and check out what each setting does. Before cooking anything, turn on the broiler at least five minutes in advance. This will ensure that it heats up completely.
Most broilers provide two to three rack positions. These positions dictate how close the food is to the broiler. The top two racks are usually three to five inches away from the heating element. Use these racks for browning gratins and cooking thin pieces of meat. Use the top rack with caution because it heats food up very quickly. Some foods can char within seconds on the top rack. F for each rack beneath it.
If your oven provides three racks, use the middle one to broil things like thick steaks and bone-in chicken. Because things can burn easily when you’re broiling, you must keep a very close eye on your dishes. As a backup, use a digital timer. A mechanical one is fine, too, but because the intense heat can char foods within seconds, a digital timer will help you be precise. Most foods will be ready to remove from the oven after broiling for five to ten minutes. When working around the intense heat of a broiler, you should use a high quality mitt that is long enough to protect your wrists and forearms from the heat.
Avoid using a damp kitchen towel or mitts that are very thin or short. Use a shallow pan, skillet or baking sheet for broiling. Whatever vessel you choose, it cannot be too deep or it won’t fit between the oven rack and the broiler. Cast-iron skillets operate very well under high-heat conditions, making them ideal for broiling. Look into grated broiler pans, as well. These are designed to be used with broilers and they allow heat to circulate under your food.
Never use a glass baking dish under a broiler, not even Pyrex, because it might break under the intensity of the heat. Always spray your pan with nonstick cooking spray before you place the food on it. If you are planning to broil something messy, line your pan with aluminum foil first. Choose thin cuts of meat and fish. If you broil a cut of meat that is too large or too thick, the outside will burn but the center will remain raw.