Proper Techniques for Successful Broiling.
Broiling is a method of cooking by direct heat. The food is placed directly under the top element in an electric oven.
For best results when broiling, use a pan designed for broiling. It drains excess liquid and fat away from the cooking surface to decrease spatters, smoke and flare-ups. Most marinated meat and tender cuts of meat such as chops, hamburgers, chicken, fish, ham and steaks work best for broiling. The degree of doneness is determined by the distance between the meat and the heat source, as well as the length of broiling time. To make clean-up easier, line the broiler pan (bottom piece) with aluminum foil. However, do not cover the broiler pan insert with aluminum foil as this prevents fat from draining into the pan below.
The distance from the heat source depends on the thickness of the meat. Thin cuts (3/4 to 1 inch) should be placed 2-3 inches from the heat; thicker cuts should be placed 3-6 inches from the heat.
The flavour of broiled meat comes from the smoke given off from the fat dripping down. Therefore, there needs to be some smoking. There will also be flare-ups, which is normal. If there is an excessive amount of flaring, the meat should be moved further from the heat source.
