Broil

Exposing food to direct, high heat from above.

What are the fundamentals of broiling?

Broiling is the act of using direct heat, usually from above, to quickly cook, brown, or char food.

Because this takes place at high temperatures, the takes place rapidly, which also allows you to get color on the surface of an ingredient without overcooking the interior.

  • Broiling is a great way to achieve light, controlled on foods, which yields a pleasant note and contrast in texture.

🍳 Kitchen Tool: Broiler, Oven, Torch

🔥 Heat Type: Radiation

🌡️ Pan Surface Temperature: 500°F/260°C

🧪 Food Reaction(s):

Example Foods

  • Cheesy tops — pizza, lasagna, mac & cheese

  • Roasted Vegetables

  • Oven finished ribs

Broil in action

Red Wine Braised Beef Cottage Pie

Recipe · 6 hrs

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Miso-Marinated Fish

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Salsa Roja

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Homemade Ribs

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Weeknight Lasagna

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Cheesy Baked Rice Casserole

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Chicken Pita with Roasted Pepper Sauce

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Baked Ziti

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Higher Protein Chicken Enchiladas Verdes

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Meatball Subs

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Weeknight Lahmacun

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Steak Dinner

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Salmon Plate

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Carne Asada Style Marinade

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Jamaican Jerk

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Grilled Chicken Cava Bowl

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Satay Skewers

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Esquites (Mexican Street Corn)

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Pita Pizzas

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Shawarma Style Wraps

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Huevos Rancheros

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Chilaquiles

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Rosemary Roasted Carrots

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Chicken Parmesan

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Chicken Posole Verde

Recipe · 1 hour 30 minutes