Broiling point
Jun 01, 2020
4 minutes
By Matthew Kadey, RD
Photographs by Brian Klutch
WHAT IF WE TOLD YOU there was a cooking appliance that could replicate the same great flavour created by an outdoor grill but that: 1) didn’t require you to leave the cosy confines of your kitchen; 2) posed no risk of runaway flare-ups; and 3) could get muscle-making meals on the table in a flash?
We’re talking about your oven broiler, that near-abandoned drawer with its lonely corrugated pan. It’s time to start cranking it up more often. Think of broiling as essentially upside-down grilling, in which a blast of intense heat penetrates food from
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