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You Can Broil If You Want To

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For a basic cooking technique, broiling is surprisingly complicated. Maybe you get your melted-golden-crispy on on the regular, but for every broiling expert, there’s another seriously bewildered home cook asking the big questions: How long does a broiler need to pre-heat? How close should the rack be situated to the broiler? Will there be carryover cooking time? Can I cook an entire steak in there from raw, or is it just for adding a finishing crust? Stop stressing—broiling should be FUN. Here’s the BA guide to broiling.

Confession: I’ve never actually known what a broiler is.
Deep breaths. The broiler is a direct heat source—like a grill—that cooks, melts, and crisps food extremely fast. It will be either a heated rod that gets blasting hot or direct flame, based on whether your oven is powered by electric or gas.

Where…is it? Is it that drawer I use to store all my mismatched pot lids?
Your broiler will either be located in the top of your oven or in the pull-out drawer underneath the main chamber (this is typical of gas). If you’re not sure where yours is, take a minute now to look—make sure the oven is, uh, off before you go poking around. The trays in pull-out units located underneath the oven are situated a maximum of five inches from the direct heat source. They may or may not contain a slatted plate or tray for use, depending whether or not you have tossed it in a manic spring cleaning binge. Drawer units have the benefit of getting hotter than top-of-the-oven broilers, because they’re enclosed in a smaller space that better holds heat. On the flip side, the top-of-the-oven unit has the benefit of being able to be adjusted; how close the food gets to the broiler is dictate by where you …read more

Source:: Bon Appetit