The broiler is the most underrated kitchen appliance. Everyone has it: that mystery drawer under your oven with the slotted pan in it. Is it a storage space? Grease-catcher? Who dares to crank the oven all the way up to full blast–the ominous ‘BROIL’ setting–and conquer this uncharted territory? Last night, I boldly opened that screechy drawer, washed the dust from the broiler pan, and went where no seitan has gone before [atleast, in my kitchen].
Midwinter broiling is like a shot of Vitamin D to the palate. It evokes the charred, smoky flavor of a backyard cookout–to cure winter blues, cabin fever and restless tastebud syndrome–without the fuss of igniting charcoal or scraping a sticky grate.
To ensure a successful broil, follow these tips: Read more…
