Broiling

I’m baffled because we always broiled with oven doors cracked slightly open. However, the owners manual indicates that the door mist be closed and, only that but the oven will shut off if the door...

I've been broiling quite a bit the last few years and love the outcome, I was missing out but better late than never. Anyway, I use an old cookie sheet lined with aluminum and a baking grate. It do...

by leanneabe 12 years ago

We had a pre-Superbowl party (oops, I mean Big Game XLI) and people brought food over (even though we told them we have plenty for the grill and smoker) so we ended up with the uncooked meats. I t...

For the past decade I've been using a toaster oven my dear late gran bought in the 80s. It's about the size of a shoe box (can toast 2.5 slices of bread at once), and I use it mostly for reheating ...

Sounds good but is it? I'd love input... http://waterbroiler.com/pages/745700/index.htm

I've never cooked a whole chicken under the broiler but saw this recently on an episode of America's Test Kitchen, anyone ever try it? It's butterflied and put into a cold oven. Suggestions, tips? ...

I wanna try broiling a steak// Will this come out decent?

Back in the late 1970's, my parents had a counter-top broiler called "The Magic Quartz." It was a simple broiler with a rectangular quartz heating element on top and an adjustable tray beneath it. ...

by Robert Lauriston 12 years ago

This is discussed in several topics, since it's such a different method from the usual ~350 degrees I thought I'd start a new one. In "Best Recipe," the 1999 Cooks Illustrated book, the key elem...

What Temperatures are we talking about here? I never burn my food but I like to bake chicken at 400 and up and I like to cook my steaks on high heat on the grill and.. I like to use my broiler... ...

Hey all. I'll be making some chicken wings tomorrow night, without access to a grill. I've heard low and slow in the oven is a good technique, but how about broiling? Time isn't a factor, but I ...

by MikeR 5 years ago

I had a basic oven that came with the house I moved into 33 years ago. It was a Caloric 24" gas wall (built-in) oven and it had a perfectly functional broiler. Not as good as firing up the Weber, b...

by foxy fairy 10 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore. Please post your full-length reviews of recipes for broiling, grilling, and smoking here. Please men...

This is a pretty embarassing question to be asking, since I consider myself a pretty decent home cook and have been doing it for decades... BUT, is it necessary to prop the oven door open when broi...

or does it not stand up to the heat?

by JoanN 5 years ago

Just had a new GE Café gas range installed and am just beginning to put it through its paces. Am loving most of the features I’ve tried so far, except the broiler. With my old broiler I could put a...

Single gal living in NYC... which means I don't have an outdoor space or grill. I see so many great recipes for marinated grilled chicken or other meats. Should I ignore those or is it worth it...

by JTPhilly 4 years ago

Sooo I was overly optimistic about the weather - I REALLY wanted to grill today but alas it is rather miserable and windy and I did not even get the yard set up so it will be stovetop tonight I...

So many recipes in this book of mine call for a broiling pan and yet I cant find one in any stores. Is there a difference between a broiling pan and a cooling rack with a cookie sheet underneath...

I often come across recipes that say "preheat the broiler". On my oven, you have to set the broiler temp, up to 500 degrees. Most recipes don't give a temp. What temp would you use? Thanks!