Broiler Virgin...help needed please

[Mary Ann]

I've never cooked anything with a broiler--I've always grilled, cooked it on the stovetop, or baked it in the oven. I found a recipe for flank steak that I want to make for dinner tonight and I don't know how to use my broiler :confused: I'm not sure if my oven even has one.

How can I tell if my oven has a broiler? And if it does, how do I use it? /completely clueless

Thanks for your help

:popcorn:

[Allison]

Do you have electric or gas?

[Mary Ann]

Electric

[Allison]

OK, good -b/c I know nothing about gas.

If it has a broil setting, then I think that just means that only the top heating element operates - and that it operates as high as it possibly can (mine says 500). When broiling anything, I put the meat 6-7 inches beneath the element, and set the oven door to where it's cracked. (you know that last little place where it catches). For some reason - and I know this makes no sense, but I swear it's how it works here in my house - that keeps everything from smoking up. It still usually smokes some, but not near as much.

Broiling is MUCH faster than baking.

That probably didn't help you that much, but maybe it did a little.

[Mary Ann]

That helped a lot. Thanks! Now I just have to look at the oven when I get home and see if it has that setting. If not, I can always grill the steak.

[Rebecca]

Allison Rawks! :rock:

[Allison]

Oh, and that heating element.... the red thing, at the top.... don't touch it. It actually won't hurt, if you do, but your hand will kind of stick to it, your skill will look like charred mustard, and then you'll get a big nasty blister in a day or two. /big dummy.

[Mary Ann]

Oh, and that heating element.... the red thing, at the top.... don't touch it. It actually won't hurt, if you do, but your hand will kind of stick to it, your skill will look like charred mustard, and then you'll get a big nasty blister in a day or two. /big dummy.


I've done that, when I was taking something out of the oven I touched. Yeah, that blister wasn't pretty.

[Mary Ann]

Allison,

Thanks again for your help. I looked at my oven, and right after the 500 on the knob is the word "broil".

[Lizz]

HOw did it go?

I used my broiler for the first time today too. :blush:

[Natale]

HOw did it go?

I used my broiler for the first time today too. :blush:


Did you make toast? :D

[Lizz]

Did you make toast? :D
:rofl: :rofl: :rofl:

I'm LCing dammit. If you mention cinnamonny-sugary goodness. I may punch you in the neck. :D

[Mary Ann]

HOw did it go?

I used my broiler for the first time today too. :blush:

It was good for the most part. I think underestimated my broiler though and the steak turned out a little too well-done for my taste and was a little tough, but the marinade I used was very good and made the steak very flavorful.

[Natale]

Whoops. :indiff:

[Mary Ann]

Whoops. :indiff:

I like my steaks pretty pink in the middle, so I guess next time, I'll just reduce the cooking time on them.

[Allison]

The broiler is tricky like that.

What's wierd, though, is how unpredictable it can be. The recipe for the stuff Lizz made calls for chicken breasts to broil for, like, 7-8 mins on each side.

Um, my broiler was blazing - and it still took 15ish on each side. At 8 mins the OUTSIDE was still pink. But they turned out juicy.

[Lizz]

The broiler is tricky like that.

What's wierd, though, is how unpredictable it can be. The recipe for the stuff Lizz made calls for chicken breasts to broil for, like, 7-8 mins on each side.

Um, my broiler was blazing - and it still took 15ish on each side. At 8 mins the OUTSIDE was still pink. But they turned out juicy.
Yeah I had to cook mine double the suggested amount.

[Rebecca]

I'm scarred by the skin stuck to the broiler story. :cry:

[Allison]

I'm scarred by the skin stuck to the broiler story. :cry:

It healed up nicely. :love:

It was actually funny, though, b/c I was so confused by it not hurting.