26
Broiling Tips
Beef
y Steaks and chops should always be allowed to rest for
ve minutes before cutting into them and eating. This
allows the heat to distribute evenly through the food
and creates a more tender and juicy result.
y Consider removing thick pieces of meat from the re-
frigerator 30 minutes prior to cooking. This will help
them cook more quickly and evenly, and will produce
less smoke when broiling. Please note that cooking
times will likely be shorter than the times indicated in
the Broiling Chart.
y For bone-in steaks or chops that have been “Frenched”
(all meat removed from around the bone), wrap the ex-
posed sections of bone in foil to reduce burning.
Seafood
y When broiling skin-on sh, always use the Medium
broil setting and always broil the skin side last.
y Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause the
food to dry out.
y It is a good idea to rub a thin coating of oil on the sur-
face of the broiling pan before cooking to reduce stick-
ing, especially with sh and seafood. You can also use a
light coating of non-stick pan spray.
Vegetables
y Toss your vegetables lightly in oil before cooking to
improve browning.
USING THE OVEN
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