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Why You Need To Start Using Your Broiler

Why You Need To Start Using Your Broiler

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The underused broiler delivers sizzling flavor with little added fat. Find tips on how to use your broiler plus delicious broiler-friendly recipes.

Our Best Broiler Tips

The broiler (and its restaurant equivalent, the “salamander”) is a go-to tool for confident cooks. Yet it’s underused because, badly deployed, it can both scorch and undercook food at once.

Here are our best tips and recipes to help you make the most of your broiler.

Browing vs. Burning

These things determine whether food browns or burns.

Pick Your Position: Use the top 2 rack positions (3 to 5 inches from the heating element) to brown gratins and cook thin cuts of meat. If you choose the top rack, keep an eagle eye on the food—it can go from browned to scorched in seconds. Middle rack positions are for items like bone-in chicken or thick steaks.

Know Your Temperatures: On high broil, food cooks at 550° on the top rack. The temperature drops about 50° to 75° on each rack level, down to 325° at the bottom position in our Test Kitchen ovens. Your oven may be different, hence the appeal of an instant-read thermometer (see next slide).

Door: Open or Closed? Consult your oven's users' manual. Some manufacturers call for leaving the oven door open a few inches while broiling (set at the "broiler stop") so the heating element remains on and the stove can vent smoke. Others won't even operate with the door open.

Not Cooking with Gas? Gas broilers run a little hotter than electric, cranking up to about 600° (that temperature is the industry standard for gas). But don't fret: The slightly cooler electric broiler distributes its heat more evenly.

Timing is critical: When you set food under the broiler's intense direct heat, timing is critical—a point illustrated here with garlic bread toasted 5 inches from the heating element. (See our Broiler Garlic Bread recipe.)

Essential Broiling Tools

Equipment that works perfectly well at 350° may not cut it at 550° or 600°. Avoid shattered casserole dishes, burned hands, and scorched suppers: Buy a few broiler-handy items. First up, a digital timer.

Mark the Time

Your first defense against burning is a watchful eye. Your backup is a precise timer. There are many options, but digital is better than mechanical when seconds count.

Price: $20, Oxo

Buy: Bed Bath & Beyond

Essential Broiling Tools: Oxo Good Grips Silicone Oven Mitt

Protect Your Hands and Arms

With food just 5 inches from a red-hot element, and timing critical, it's easy to get burned. Don't use a damp towel; don't use a thin or too-short mitt. The Oxo Good Grips Silicone Oven Mitt boasts silicone on the outside and breathable fabric inside, with protection up to 600°. At 13 inches long, it guards your wrists and forearms.

Price: $15


Essential Broiling Tools: MicroTemp MT-PRO Digital Infrared Thermometer

Check the Temp

Most oven thermometers measure the ambient temperature. What matters with broiling is the surface temperature. Get rid of guesswork with an instant-read thermometer, which takes the surface temperature anywhere—even the bubbling top of a gratin. We loved the MicroTemp MT-PRO Digital Infrared Thermometer. (It's also fun to check the temperature of pretty much anything in the house!)

Price: $30—$70

Buy: Microtemp

Essential Broiling Tools: Range Kleen Porcelain Broiler Pan with Porcelain Grill

Reduce the Smoke

Broiler pans catch liquid that drips from the slotted top into the pan below, which also helps prevent smoke and flares. The stick-free Range Kleen Porcelain Broiler Pan with Porcelain Grill makes cleanup easy.

Price: $20

Buy: Kmart

Essential Broiling Tools: Emile Henry Lasagna Baker

Prevent Cracking

Some baking dishes crack at broiler temps, but the durable clay Emile Henry 13 × 10 Lasagna Baker is good for casseroles, steaks, fish fillets, or chicken breasts.

Price: $66

Buy: Emile Henry

Essential Broiling Tools: Lodge 12-Inch Preseasoned Cast-Iron

Cook with Iron

Cast-iron can handle high heat forever. Here, a Lodge 12-inch preseasoned model.

Price: $34

Buy: Lodge Cast Iron

Broiled Tenderloin Steaks with Ginger-Hoisin Glaze

Lean beef tenderloin is a good candidate for broiling because it won't render much fat that could smoke or flare under the broiler.

Broiled Oysters with Garlic-Buttered Breadcrumbs

Photo: Quentin Bacon; Styling: Philippa Brathwaite

Just three minutes is enough to brown the topping and perfectly cook the delicate oysters.

Broiled Pineapple with Bourbon Caramel Over Vanilla Ice Cream

Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.

Crispy Topped Brussels Sprouts and Cauliflower Gratin

This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.

Lump Crab-Stuffed Trout

Sweet crabmeat fills these whole trout and helps keep the fillets moist under high broiler heat.

Broiled Herb-Marinated Shrimp Skewers

These skewers are a simple, quick, and fresh-tasting entrée. Shrimp cook fast, making them great for the broiler—but watch the time and keep an eye on them so they don't overcook and dry out.

Broiler Garlic Bread

Melt 2 tablespoons butter in a small saucepan over low heat. Add 2 crushed garlic cloves to pan; cook 15 minutes, stirring occasionally. Arrange 8 (1/2-ounce) slices French bread baguette in a single layer on a baking sheet. Broil bread 5 inches from heat 1 minute or until lightly browned. Turn slices over; brush with melted butter. Discard garlic. Top each bread slice with 1-1/2 teaspoons grated Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese is melted and folden brown.

Yeild: 4 Servings

Calories: 118; Fat: 4.1g (sat 2.4g); Sodium: 243mg

How to Use a Broiler

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Many modern cooks avoid broilers because they don’t know how to use them. However, broilers are useful tools that can cook or toast food in a matter of minutes. First, set an oven rack close to the top of the oven. Next, turn on your broiler. Let it preheat for five to ten minutes before placing your food in the oven. Make sure to use sturdy metal or cast iron pans when broiling your food.

Broiler basics to know!

If you only read one thing in this article, read this part! Here are a few things to know about broiling before you start:

  • Broilers vary, so watch the cook time carefully! A thermometer is helpful. The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely! A food thermometer is nice for judging whether it’s done.
  • Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.
  • Do you need to preheat a broiler? Yes and no. You don’t need to preheat it, but turn it on about 5 minutes before you want to cook. This gives it time to heat up!

7 Best London Broil Crockpot Recipes That Will Make You Crave For More

If you are like me who loves eating meat, then you will surely love the different recipes of London broil using crockpot that I will be sharing later on. Personally, London broil is one of my favorites. While it is equally delicious as other cuts of meat, it definitely is more budget-friendly.

A lot of people (myself included) wonder whether or not London broil refers to the actual cut of the meat or the technique used in marinating it before the actual cooking. Whatever it refers to, one thing is for sure, you can never go wrong having a classic London broil. It’s definitely one of the best.

There are so many London broil crockpot recipes out there, and I’m sure with the holidays coming soon, Thanksgiving included, your family and friends will surely love having one serving. But before I share with you some of my best London broil crockpot recipes finds, here are some details that I thought are necessary for you to understand what I am talking about.


Like I have said earlier, people often debate on what London broils refers to. However, traditionally speaking, London broil refers to a top round roast, skirt or flank steak. Unlike other meats, London broil is a great money-saving, budget-friendly option for family meals or anyone on a tight budget.

London broils is basically a lean muscle cut. Because of its low-fat content, which is actually one of the reasons why I like this too, it tends to be tougher. But that should not be a problem. The key to making it tender and easy to eat is by preparing it properly.

I swear, with the right way of cooking and the perfect recipe, you will be amazed at how a London broil can be just as delicious as any other expensive cut of meat.


One of the classic ways of cooking a London broil is by using a broiler. Using a broiler is very simple, needless to say, very quick as well – which precisely is the reason why most people prefer this method of cooking London broil.

Usually, after eight to ten minutes of cooking using a broiler, the meat is already ready and may have already turned into a restaurant-worthy steak. When cooking London broils using a broiler though, the technique is to ensure it won’t get overcooked. Otherwise, the texture and tenderness of a typically yummy steak won’t be achieved. Needless to say, cooking it too long will turn it into a leather-like, chewy cut of beef.

Now, recently, more and more people are cooking London broil using a crockpot. A crockpot actually refers to a type of slow cooker that was first introduced in 1970. Originally, it was marketed as a bean cooker. However, over time, the product was redesigned and has eventually evolved into the model that we recognize today.

These days, a crockpot is used to cook basically anything and everything – including London broil. In fact, the London broil recipes that I will be sharing, later on, are specifically cooked using a crockpot.

Unlike a broiler, what I like about a crockpot is it very easy to use, and you don’t have to worry about noise as it cooks peacefully. Also, there are variations like digital crockpots that allows you to set the amount of time required in cooking London broil.

Furthermore, when it comes to cooking London broil, whether it be on a broiler but most especially when cooking in a crockpot is by perfectly marinating it. Skipping the process of marinating would be one of the biggest mistakes as it does not only add flavor to the meat, but it also helps a lot in tenderizing it – which is actually crucial when you are preparing a London broil. Skipping marinade, your London broil meat will be chewy and tough.

Another tip, when cooking London broil, make sure to allow the meat to rest after cooking. It doesn’t matter if you cooked it in a crockpot, a broiler, a griller, or over the top of the stove. Allowing the London broil to rest for at least a few minutes before slicing it to your ideal size helps keep the juice of the meat in. Who doesn’t want a slice of juicy meat especially on steaks, right? It definitely is heaven when you have delicious and juicy meat.


As I have mentioned earlier, a crockpot is a type of a slow cooker. It is a piece of cooking equipment that is widely used all throughout the country.

Personally, what I like about crockpot is that it is very easy and very convenient to use. Once the food is in, I can just leave it behind without the fear of it getting over or undercooked.

Typically, a crockpot has a ceramic or porcelain pot that is placed inside the heating unit. Some crockpots are heated from the bottom and also around the sides of the pot. There comes a variety of crockpot designs — some are round, while others are oval in shape, and in different sizes too.

A crockpot has just two settings, which are:

– Low Wattage, which temperature is within the 200 F range

– High Wattage, which temperature is within the range of 300 F


Cooking London broil in the crockpot will ensure a slice of tender roast meat as well as a vegetable (on the side) whether it be for lunch or dinner or both!


There are several ways on how to cook the London broil in the crockpot. In fact, every London broil crockpot recipe may require different ways of cooking. But here are the usual process of cooking the meat in a crockpot:

You will need to prepare slices of onions, and then, place them at the bottom part of the crockpot.

Place your London Broil meat in the crockpot.

Depending on your preference, you may either marinade your London broil meat the night before, or you may opt to pour the marinade over the London broil.

Close the lid and then, cook the London broil in the crockpot, slow cooker style.


Now that you already understand what London broil is all about and how cooking the meat in the crockpot makes a difference, it is time to share some of the best London broil crockpot recipes! I hope you will enjoy these recipes the way I and my family did. I assure you, adding any of these in your holiday feast will surely make a difference.

Crock Pot London Broil

2 pounds baby red potatoes

1 tablespoon cornstarch + 2 tablespoons cool water

  1. In a skillet with 1 tablespoon butter brown the London broil.
  2. Place the London broil in a 6-quart crockpot.
  3. Layer the onions, garlic, salt, pepper, potatoes, and carrots in this order on top of the London Broil.
  4. Add more salt and pepper on top of the vegetables.
  5. Add 3 cups of beef broth.
  6. Cook on high 4 hours.
  7. Add cornstarch and water and gently stir.
  8. Continue to cook on high for 15 minutes to thicken the gravy.
  9. Carve London broil and serve immediately.

The Ultimate London Broil Crock-Pot Recipe

3 tablespoons all-purpose flour

2 to 3 pound London broil

1 white onion cut in slices

  1. In a 6-quart Crock-Pot, mix together flour, salt, and pepper.
  2. Dredge the London broil on both sides in the flour and leave in the Crock-Pot.
  3. Pour the broth over the meat and add the onions and bay leaf.
  4. Cover the Crock-Pot and cook the London broil on high heat for 4 hours.
  5. After the meat has finished cooking, dissolve the cornstarch in the water. Add the cornstarch slurry to the Crock-Pot and stir. Continue to cook on high for another 15 minutes or until juices have thickened.
  6. Serve hot.
  7. Serve your London broil with baked potatoes or rice and steamed spinach.
  • To make this dish a one-pot meal and limit any pre-dinner cooking, add quartered fingerling potatoes, chunky, cut carrots, and frozen peas to the meat before you start cooking. Increase broth to 4 cups when adding the additional veggies.
  • Add different herbs and spices to your Crock-Pot before you start cooking to vary the flavor of this easy London broil recipe. Tarragon, thyme, oregano or rosemary work well as flavor enhancers for beef. For a little spice, consider a few red pepper flakes or a dash or two of hot sauce.
  • If you have time in the morning, sear the meat before placing it in the Crock-Pot. Searing the meat enhances the flavor, creating a more savory dish. In a medium skillet over medium-high heat, melt butter and quickly brown your floured meat, about 1 to 2 minutes per side, then place it in the Crock-Pot and prepare as directed.

Crock Pot London Broil Steak and Mushrooms

3 tablespoons all-purpose flour

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sweet paprika

1 1/2 pounds London broil or round steak

1 (6-ounce) jar of mushrooms (drained)

1 (10 3/4-ounce) can cream of mushroom soup

1 (10 3/4-ounce) can tomato soup

1 (1-ounce) packet onion soup mix (dry, such as Lipton Recipe Secrets)

  1. In a small bowl, combine the flour, ground black pepper, and paprika rub the steak on all sides with the mixture. Place the steak in the crockpot.
  2. In a bowl, combine the drained mushrooms, cream of mushroom soup, tomato soup, and onion soup mix mix well and pour the mixture over the meat.
  3. Cover the pot and cook on low for about 6 to 7 hours, or cook on high for about 3 1/2 hours.
  4. Slice the steak thinly for serving.
  • While the recipe doesn’t call for it, browning the beef can greatly improve the flavor, color, and texture of the dish. If you have time, season the beef and then brown it in a skillet over medium-high heat in about 1 1/2 tablespoons of vegetable oil.
  • If the sauce becomes watery, strain the liquids and bring them to a boil in a saucepan on the stovetop. Reduce the heat to medium and cook until the liquids have reduced and the flavors are concentrated.

Easy London Broil Crock Pot Recipe

1/2 cup Easy London Broil Marinade (my recipe!)

2 medium Vidalia onions sliced

  1. Marinate meat 1 hour before (or 24 hours refrigerated, if you have time).
  2. Place sliced onions on the bottom of the slow cooker, and put London broil on top of onions.
  3. Cover and cook on HIGH for 4 hours, or LOW for 8 hours.

If you don’t have time to marinate the meat, just pour some marinade over the meat once you place it in the slow cooker. It’ll still taste great!

You Can Broil If You Want To

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.

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.

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 position the oven racks. Generally speaking, you'll want to place the rack in the uppermost position possible, placing it two-to-four inches from the broiling rod.

A microwave won't give you that golden-brown gooeyness. Photo: Danny Kim

We're not talking wood-fired pizza oven temps here. Most broilers max out at about 550 degrees, though the direct flames make it hard to measure exactly. The temperature is less important than the method: Remember, you're cooking with direct, rather than indirect, heat.

Give the broiler at least five minutes to reach full-strength. Broilers typically contain just two settings: on and off. Does yours have "high" and "low" options? Associate food editor at BA Rick Martinez says you can ignore the low setting. If you're going to broil, go big—otherwise, you're just roasting.

Do not put glass under the broiler, even if it's strong and enforced, like Pyrex. It could break and that is just a mess you do not want to deal with. Instead, use a sturdy metal pan that can stand the heat. These $6 sizzle platters are prized in restaurant kitchens for their durability and versatility. A rimmed sheet pan will also do the trick. Line the pan with foil, so the hot grease doesn't stain the metal. It's impossible to scrub off once it's burnt on there. If you have a drawer unit and are lucky enough to still have the tray that came with it, good for you! The broiler tray is typically two-tiered, with holes in the top and a bottom for catching the grease that drips through. Martinez also lines broiler trays with foil so they don't stain. You’ll want to cut a few slats in the foil before broiling (only do this if you have a broiling tray with a removable bottom to catch the drips!), or else the fat will pool around the food and could potentially catch on fire.

How to Broil Chicken and Poultry

If desired, remove poultry skin sprinkle with salt and black pepper. Preheat broiler for 5 to 10 minutes. Arrange poultry on the unheated rack of a broiler pan with the bone side(s) up. If desired, brush poultry with vegetable oil. Place pan under broiler so the surface of the poultry is 4 to 5 inches from the heat chicken and Cornish game hen halves should be 5 to 6 inches from the heat. Turn pieces over when brown on one side, usually after half of the broiling time. Chicken halves and quarters and meaty pieces should be turned after 20 minutes. Brush again with oil. The poultry is done when the meat is no longer pink and the juices run clear. If desired, brush with a sauce the last 5 minutes of cooking. Follow your recipe or use our guide below to help you determine broiling time.

Broiling Chicken

Doneness should be determined with an instant-read thermometer. Although chicken is considered safe when it reaches 165ଏ, our Test Kitchen prefers slightly higher temps for some. See below:

    and meaty chicken pieces (175ଏ): Breast halves, drumsticks, and thighs with bone, 2½ to 3 pounds, 25 to 35 minutes
  • Kabobs (165ଏ): Boneless breasts, cut into 2½-inch strips and threaded loosely on skewers, 8 to 10 minutes
  • Skinless, boneless breast halves (165ଏ): 6 to 8 ounces, 15 to 18 minutes

Broiling Game

These should reach a safe internal temperature of 165ଏ.

  • Cornish game hen, half: For 10 to 12 ounces, broil 25 to 35 minutes.
  • Boneless duck breast, skin removed: For 6 to 8 ounces, broil 14 to 16 minutes

Broiling Turkey

These should reach a safe internal temperature of 165ଏ.

  • Breast cutlet: For 2-ounce turkey cutlets, broil 6 to 8 minutes
  • Breast tenderloin steaks (to make ½-inch thick steaks, cut turkey tenderloin in half horizontally): For 4 to 6 ounce steaks, broil 8 to 10 minutes

Setting the Oven to ‘Broil’

Home cooks, who seem to love almost every innovation, generally disdain the humble, if omnipresent, broiler. As evidence, check out the cookbook shelves: You’ll find books galore on slow cookers, microwave ovens, even spiralizers. Not a broiler cookbook in sight.

But this disdain is a distinctly modern development. Until a couple of decades ago, broilers had a robust culinary life. Home cooks routinely used them as a quick and convenient alternative to grilling. Our mothers pressed them into service for steaks and chops (which I must admit my mother ruined by cooking them until they were gray and dry).

Restaurants were bastions of broiling. Most had broiler stations rather than grill stations. Broilers still exist in most restaurants, but they’ve been made smaller and given a funny name, salamanders.

If you never stopped using your broiler, you are to be congratulated. I am happily becoming reacquainted with mine. It began sometime around the time my friend and frequent co-author Chris Schlesinger called me with an invitation.


“Come on over,” he said. “I’m broiling some fish.”

From someone else, that might have been less remarkable. But from Chris, it was the equivalent of: “Come for dinner. I’m poaching some T-bones.”

For 20-some years, Chris has been a vocal and unswerving champion of live-fire grilling. The only times I had ever heard him mention broiling was as a second-rate fallback for cooks either too lazy or too clueless to head outside and get the fire going.

Chris’s brother-in-law, Rick Guidelli, has used the broiler as an instrument of instigation. “How are you cooking those chops?” Chris would ask as he came through the door at Rick’s house. When Rick replied, “Broiling them,” Chris would become quietly apoplectic, if such a thing is possible. At that point, Rick usually chuckled.

But one day last winter, Chris’s partner, Suzanne, wanted steaks for dinner and the snowstorm outside was too severe even for Chris’s storied dedication. Suzanne didn’t want the smoke from a black-pan approach. So into the broiler went the steaks, and a convert was born. “I don’t know why I was such a snob all those years,” he confided to me.

With all the ebullience of a newfound recruit, Chris in recent months has used his broiler for everything from cod fillets to chicken thighs. Most often he tosses accompanying ingredients into the pan as well, so what you end up with is pretty close to a one-pan dinner.

Along the way, he’s developed a particular affection for unpeeled citrus, which turns sweeter and takes on a lovely bit of char under the broiler. As a by-product of his culinary crush, Chris has converted most of his friends to broiler enthusiasts, too. It took some doing.

Paradoxically, Chris’s first cooking job, at Blue Pete’s in Pungo, Va., was working — wait for it — at the broiler station. So it’s perhaps not a complete surprise that at this later point in his culinary career he has rediscovered the tool.

Then, too, broiling has quite a bit in common with his first love, cooking over fire. There’s the obvious fact that it’s a method of high-heat cooking that uses direct exposure to flames. And there’s the less widely recognized fact that it’s unpredictable.

Like every fire, every broiler has its quirks and peculiarities. Different versions heat to different temperatures, and the distance between heat and rack varies from oven to oven. So, as with grilling, it rewards active involvement on the part of the cook.

You need to check in on the food often, moving it around if some parts are cooking faster than others, or moving it lower in the oven if the outside seems to be charring and the interior isn’t cooked through. As Chris says, “You have to keep an eye out, and you need to resort to your cook’s intuition sometimes, too.”

There are also a few rules that will make your broiler a more reliable and effective:

First, always preheat the broiler for at least five minutes ten is better. Second, as with the grill, choose relatively thin and tender ingredients to cook. Fish steaks and fillets, chicken pieces and steaks and chops all fit the bill. Nobody should be trying to cook a whole chicken or a roast in a home broiler.

You also need to pay some attention to the distance between the heat and the food. In most ovens these days, the heating element is at the top, so to get the food close enough to cook quickly, move the oven rack to its highest position this will generally put the food about three to four inches from the heat source. If you have an old-fashioned under-the-oven type, the distance from the heat source to the food is fixed, but it is usually about four inches.

One way a broiler differs from a grill (other than that it is inside a metal box rather than under the open sky) is that in most models the heat source runs down the middle of the oven. This means you have to either line up all the food underneath that source or, more practically, rotate the pan during cooking to try to even out the cooking.

Don’t use glass dishes, even Pyrex, in your broiler, because they will likely crack. A metal roasting pan works well, but a disposable aluminum roasting pan, which can be reused several times, is perhaps the best choice.

If you follow Chris’s example and start experimenting, you will soon have another potent weapon in your cooking arsenal. And, really, what could be sweeter than a great new cooking tool that’s been in your kitchen all this time?

What is a broiler?

A broiler is a section of your oven – usually located near the top – that provides high, direct heat much like a grill. Broiling places food close to your oven’s heating element so that it can quickly cook, brown, char or caramelize. This can give food more complex flavors or help you achieve certain textures.

When you roast or bake food in your oven, the heating elements warm the air inside – cooking your food as it is surrounded by hot, dry air. In contrast, broiling exposes one side of your food to high, direct heat, making it ideal for cooking foods like you would on a grill.

Broiling also allows you to finish cooked foods by creating a crust on steaks, crisping bread, charring vegetables or melting and browning cheese toppings.

Why You Don’t Need a Toaster to Make Great Toast

In any typical New York-size apartment it’s important to prioritize your appliances. While toast is a popular addition to my weekend breakfasts and midday snacks, I have never owned a toaster in the eight years I’ve lived in the city. Even if I were to move into a larger place outside of New York, however, I wouldn’t consider purchasing a toaster, because the best toast I have ever had is actually made on the stovetop. Here’s how I do it at home.

Putting bread on a hot pan isn’t rocket science, nor is it new. There are, however, a few clever tricks that make non-toaster toast that much better than your normal breakfast accoutrement.

Start With the Bread

Toaster or not, the most important thing to consider when you want to make excellent toast is the bread. The best bread will always make the best toast. I’ve been tearing through loaves of sourdough from She Wolf Bakery in New York as it always make exceptional toast.

Broil that Bird

This method of roasting uses broiler heat to sear and brown the skin, sealing in the meat’s juices. Start by laying the butterflied bird, skin side down in a shallow roasting pan. Then baste it generously with melted duck fat, and position the bird so it’s 7 or 8 inches from the preheated element.

Broiling uses intense heat if your oven has only one broiler setting the temperature is likely a whopping 550°F. If you can thermostatically control your broiler, set the temperature between 350°F and 400°F. You want to slowly sear, for about 16 to 18 minutes on the first side adjust the heat accordingly. Watch the bird carefully, and baste frequently during this process.

Once the meat has browned nicely, take it out of the oven to season with salt, and turn the bird skin side up. Baste the skin and place the turkey back under the broiler. The skin side can burn easily, so continued vigilance and basting is required. This side will be under the broiler for about 10 to 12 minutes, give or take. This is really about browning, not a desired degree of doneness, so it is more of a visual judgment than precise timing.

Lasagne in a mug is going to change your life!

I can&rsquot tell you how many times I&rsquove had the craving and been left with way too many leftovers.

This way, you can have lasagne whenever the mood strikes, and there&rsquos nothing wasted.

As with the mac and cheese, you&rsquoll cook the broken pasta sheets in the mug before layering everything up and microwaving it for a few minutes.

If you like meat in your sauce, you&rsquoll need to start with cooked meat, like ground beef or sausage.

Or I like to make it with spinach, ricotta, and leftover rotisserie chicken.

Watch the video: Σιφόν Κέικ. Άκης Πετρετζίκης (May 2022).