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Broiling tips
–
To broil thicker pieces of food gradu
-
ally, sear the meat at a high tempera
-
ture, then continue broiling at a lower
temperature so the food cooks
through to the center.
–
To ensure even cooking, it is best to
broil foods of a similar thickness at
the same time. Most items should be
turned halfway through broiling.
–
To determine how far through a thick
piece of meat has been cooked,
press down on its surface with a
spoon.
If the surface presses down easily
and with little resistance to the
spoon, it is "rare".
If there is some resistance, it is
"medium".
– If there is great resistance, it is
"well done".
Broiling
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