Justice for Broilers
Have you ever wondered what that drawer underneath your oven is for? And why everything in it gets searing hot? As it turns out, for most ovens this drawer is not just extra storage where cast iron skillets go to die. In fact, it’s a wildly useful but neglected part of your kitchen. This little little drawer often crammed with piles of expired cookware is the secret finishing touch to dishes like Mac and Cheese or lasagna. It is here that we unleash the element of fire; So with our further ado I would like to introduce you to… the broiler.
Before we herald all the uses of this marvelous contraption, let’s first identify what it is and how to turn it on. The broiler provides high, concentrated, direct heat from above in the form of gas flame (or in the case of electric ovens, coils.) It’s almost always located at the bottom of your oven and pulls out like a drawer. Inside, you’ll see what’s called a broiler pan (if you don’t they can be purchased cheaply) which is a non stick basin covered with a grate. To turn your broiler on you need only to use the dial that controls your oven temperature and turn it to BROIL. How simple!
Now, some notes of caution before use. We must not forget that when using the broiler we are literally playing with fire. For once she warms up, she works very quickly. Depending on how close the broiler pan is to the flame (some of them, thankfully, are adjustable) you will want to calibrate the cook time accordingly. I recommend purchasing a timer or using your phone, for a lack of vigilance will make quick-work of your meal. It is important note that when you’re using your broiler you are essentially heating your oven to the max. So unless it’s for a short time, I would advise removing anything from the oven-that should not get extremely hot- I once singed a few pieces of cookware that I’d forgotten were stored in there…
So now that we know what it is and how to use it, let’s discuss what we can use it for. To make this simple, I give three categories: toasting, grilling and finishing.
Toasting- no need to fight over the four slice toaster in the divorce- save yourself the counter space and use your broiler instead! From sliced bread to making crostini you’ll have perfectly toasted bread in just moments. Timing will vary depending on how dark you like your toast but a minute or two is all you really need. I would advise checking every 30 seconds or so, and do not under any circumstances leave your kitchen! Many fine baguettes have met their scorched end due to my distractibility- heed my warning and block out all stimuli until your toast is finished.
Grilling- this is perhaps one of the most useful aspects of the broiler. Think of it just like an outdoor grill but in reverse! Only, the flames come from above not below. Steaks, pork loin, chops, burgers, sausage, hot dogs, chicken the list could go on… Even fish- I find salmon particularly excellent this way. Soft vegetables like peppers, spring onions, corn or asparagus are also a perfect candidate. Timing will of course vary, but what is essential is getting good char while cooking as evenly as possible. Since the flame is closer than for a regular grill, turning and rotating your food often is essential. You can grill directly on the pan or use a skillet or sheet tray.
Finishing- my favorite use and by far the most satisfying. This one is easy and will take everything to the next level. Casserole type dishes should never be completed without this step. Lasagna, Mac and Cheese, bread pudding, apple crisp, stuffed shells, baked ziti, moussaka, sweet potato casserole. Anything where you want just a little caramelization on top- pizza, roasted veg, crispy pork skin, a piece of meat that could use a little crust. And why stop there? Did you ever dream you could make creme brûlée at home without a torch? Well now you can! Even fruit like peaches and apricots can successfully be grilled right at home. This step will make all the difference in the world and takes only a few minutes. Again, my only advice is watch watch watch! Blackened lasagna is not the aesthetic.
Well now you know. Take those pots and pans out of the mystery drawer and start a new love affair with your broiler. You will be the envy all of all your friends when you pull out dishes that look as if they came straight from the cookbook and have that perfect extra layer of flavor. Sure you may burn a couple of things along the way but that’s just the risk one must take when playing with fire.