Difference between revisions of "Broiling"
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Grue Bouncer (talk | contribs) (New page: ==Purpose== To quickly brown or cook foods underneath an extremely intense heat source. == Equipment == A heavy sheet pan/other heavy pan, broiler. == Technique == * Turn on broiler. ...) |
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You would use a broiler to cook quickly cooked items such as very very very thin cuts of fish, or use it to brown items such as oysters rockefeller, or the cheese on top of a casserole. Nothing should be left unattended while under the broiler. | You would use a broiler to cook quickly cooked items such as very very very thin cuts of fish, or use it to brown items such as oysters rockefeller, or the cheese on top of a casserole. Nothing should be left unattended while under the broiler. | ||
| − | [[Category: | + | [[Category:Techniques]][[Category:Savory]][[category:Cooking Basics]] |
Latest revision as of 20:08, 8 September 2008
Contents
Purpose[edit]
To quickly brown or cook foods underneath an extremely intense heat source.
Equipment[edit]
A heavy sheet pan/other heavy pan, broiler.
Technique[edit]
- Turn on broiler. They often don't have temperature settings, but if they do, set it to the appropriate temperature.
- Arrange ingredients evenly on pan. Make sure nothing is significantly taller than anything or it will burn/catch fire.
- Monitor constantly for appropriate doneness, remove immediately when finished.
Considerations[edit]
You would use a broiler to cook quickly cooked items such as very very very thin cuts of fish, or use it to brown items such as oysters rockefeller, or the cheese on top of a casserole. Nothing should be left unattended while under the broiler.
