Broiling arrangement in a North American electric oven © Randal Oulton Broiling is a North American term, not really used or understood elsewhere in the world. It means cooking something directly under a very high heat source (what in the UK would be called grilling.) Originally, the heat source would have been gas elements; now,…
Broiling pans are special low, flat pans that come with North American stoves to help with broiling food. Many stoves come with a two-part broiling pan designed to fit nicely into a designated broiling space.
Pan Broil is a cooking technique used for thin steaks, thin chops and fish fillets. It is a dry cooking method done in a frying pan on top of the stove with no added fat or liquid. It sears the surface of the meat, sort of like proper broiling would. Not only do you not…
Salamanders are kitchen devices used for broiling, browning, caramelizing, glazing, grilling and toasting. They are generally used to put finishing touches on food, rather than cook them. There are two forms of salamanders. One is hand-held; the other is like an oven.