Broiling Points Part II

Broiling uses intense direct heat when cooking just like grilling. Even though it is in a closed in box the food is cooking like it’s in an opened space. Broiling requires an on eye on the food to keep it from burning. It gives the food a rich juicy taste and gives it a pretty golden brown color. Broiling reaches those characteristics differently than the grill.

1. Keep your eyes peeled:

With any method of cooking you always have to watch the food.  Some forms of cooking may allow you to walk away for extended periods of time but that is not the case when broiling. Just like when you cook on the grill you have to be very cautious and attentive to make sure not to burn the food. This is true because your oven isn’t monitoring the heat itself you are the one that has to do it.

2. Limited amount of space:

The amount of smoke is another issue you face when broiling. Because the food is not being cooked outside like when grilling there is nowhere for the smoke to go but in your house. The way to help eliminate the amount of smoke is by trimming the fat off the meat. This will be healthier as well as helping to keep the smoke out your eyes.

Broiling might not give you that charcoal taste but it certainly offers some pretty special things. Just keep on broiling and you are sure to learn the techniques and fall in love with the experience!

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Author: cs

Carolyn Stone has been working in consumer health publishing and women’s interest publishing for over 22 years. She is the author of more than 200 guides and courses designed to help readers transform their lives through easy action steps. In her spare time, she is actively involved in fostering children and pets.