Broiling can count good taste, speed and ease of preparation among its virtues, all of which are a boon to the cook under the pressure of time.
Few foods are as delicious as a succulent broiled steak, a chicken breast glazed with spicy barbecue sauce or a tender, delicate piece of fish seasoned with butter and herbs.
Broiling means cooking with intense direct heat. It is a term sometimes used loosely. Pan broiling (cooking in a very hot skillet), for example, is closer to frying, although it usually is done with little or no fat and the fat is removed as it accumulates. ”Charcoal broiling” really is barbecuing or grilling; timing is about the same as under a broiler.
In all broiling methods, the fat is allowed to drip off during cooking, so the greatest challenge for cooks is to keep food moist. To counteract the drying effect of the intense heat, the food can be brushed with seasoned butter, oil, sauce or marinade.
Speed also is important. If the broiler is not hot enough, too many juices will escape before the food is cooked. Therefore, always heat the broiler, grill or pan to the highest temperature before adding the food.
With a few exceptions, the food should be placed as near as possible to the heat source, at least until it is browned properly. Then it can be moved away, or the heat reduced, to finish the cooking.
Beef, lamb, chicken and fish pieces no more than 1 1/2 inches thick are excellent for broiling. Pork is somewhat difficult to broil because the meat often ends up too dry by the time it is fully cooked. Veal also needs to be broiled with extra care to prevent drying.
Kebabs made from fish, seafood, vegetables, boneless meat and meatballs do well in the broiler. Tougher cuts of meat, such as flank steak, can be broiled, but they are best marinated first to tenderize them.
Equipment
Most ovens and broilers come with two-piece broiler pans, or you can construct a makeshift version by placing a wire rack in a shallow baking pan. Line the bottom pan with foil for easier cleanup. Spray the broiler rack with non-stick vegetable spray or brush lightly with oil before placing the food on it.
For gas broilers, broil with the door closed; for electric, broil with the door slightly ajar.
Electric tabletop grills employ the same method of cooking, although the heating element is under the food rather than above it. Always use caution to prevent burns from splattering grease.
Method
1. When possible, first allow food to come to room temperature. Heat the broiler ahead of time.
2. To avoid spattering and flareups, trim and remove most of the visible fat. (Leaving some of the fat, however, adds flavor; it can be trimmed off after cooking. A recent study by the National Broiler Council has shown that leaving skin on the chicken adds greatly to the taste and moisture but does not add fat to the meat.)
3. Do not salt food before broiling because this may draw moisture to the surface and prevent browning.
4. Broil delicate fish fillets, skin side down, on a piece of foil, greased to prevent sticking and breaking; do not turn during cooking. If desired, make shallow diagonal slices in whole fish to speed cooking.
5. Using a small, clean pastry brush, frequently brush the surface of the food with a small amount of butter or oil or combination (flavored as desired) while cooking to keep it from drying out and to enhance the flavor.
6. For most food, broil between three and five inches from the heat source. For thick food, turn down the broiler or move the food 8 to 10 inches from the heat source after the initial browning.
7. About halfway through the broiling time indicated, turn the food and broil for the remainder of the time (except do not turn delicate fish fillets). Turn broiled food with tongs or spatula; do not use a fork or knife, because juices will escape. Remember, the more well-done the broiled meat/fish is, the tougher it gets.
8. Serve the food immediately. Most broiled food will dry considerably if kept warm for long periods.
Cooking time/doneness
The trickiest part of broiling is knowing when the food is done. Cooking time varies with the heat source and how close you are able to place the food. The food can be cut to determine doneness, but this usually allows too much juice to run out and can ruin the appearance.
To test meat by touch, press the meat lightly with a finger. Very rare meat is soft and pulpy, medium-rare is slightly resistant and well-done meat is quite firm.
These times are a guide for gas or electric broilers that can be heated to 500 degrees or for medium-hot charcoal or gas grills. Unless otherwise noted, food should be three to four inches from the heat source and turned midway through cooking. Sweet sauces, such as barbecue sauce, should be brushed on during the last few minutes of cooking to prevent burning.
Top loin beef steak, about 1 inch thick: Rare, 6 to 7 minutes. Medium-rare, 7 to 8 minutes. Medium, 8 to 10 minutes.
Beef filets, about 3/4 inch thick: Rare, 5 to 7 minutes. Medium-rare, 6 to 8 minutes. Medium, 7 to 10 minutes.
Flank steak: Marinate for 6 to 8 hours if desired. Broil 8 to 9 minutes for medium-rare.
Ground meat patties, 1/2 inch thick: 8 to 10 minutes (medium).
Fish fillets, fish steaks, small whole fish: 10 minutes per inch of thickness.
Boneless chicken breasts: 7 to 9 minutes.
Chicken pieces with bones: Broil 6 to 8 inches from heat source, 20 to 30 minutes.
Cornish hens: Cut in half before cooking. Broil 6 inches from heat source, 10 to 15 minutes.
Pork chops at least 3/4 inch thick and with some fat: Broil 6 inches from heat source, 15 to 20 minutes.
Pork baby back ribs: Broil 6 inches from heat source, 15 to 20 minutes.
Loin lamb chops, 3/4 inch thick: 5 to 6 minutes (medium-rare).
Kebabs made from leg of lamb or boneless chicken: 6 to 8 minutes.
BROILED CHICKEN WITH FLAVORED OIL
Preparation time: 10 minutes
Marinating time: 20 minutes
Cooking time: 8 minutes
Yield: 4 servings
This basic recipe can be varied to suit any taste. Minced onion, fresh herbs or fresh ginger may be substituted for the garlic. Vegetable oil may be used in place of olive oil and spices such as ground cumin, curry powder and chili powder may be used instead of paprika.
2 whole chicken breasts, boned, split
3 tablespoons olive oil
1 large clove garlic, minced
1 teaspoon imported sweet paprika
1/4 teaspoon salt
Pinch crushed red pepper flakes
1. Rinse chicken; pat dry. Mix remaining ingredients in medium bowl until salt dissolves. Add chicken; turn so all pieces are coated with mixture. Let stand on counter 20 minutes or refrigerate up to 1 hour.
2. Heat broiler. Line bottom of broiler pan with aluminum foil. Spray broiler rack with non-stick vegetable spray or brush lightly with oil. Using metal tongs, place chicken on broiler rack skin side down.
3. Broil, 4 to 6 inches from heat source, for 4 minutes. Turn chicken;
brush with any oil left in bottom of bowl. Broil until juices run clear, 4 to 5 more minutes. Remove from broiler; remove and discard skin. Serve immediately.
