Preparing Food: Broiling Basics
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The potential downside is that cooking under high heat is very drying, so carefully watch what you're cooking!
Broiling combines some of the best elements of grilling and baking. Under high heat, food turns crispy and brown, cooks quickly and evenly, and can gain a nice “grilled” flavor. Food can be broiled with a minimum of added fat or oil, so that broiled dishes have less fat than the same ingredients fried or stir-fried.
The following is a “hot list” of items just perfect for broiling:
- Fish steaks (such as halibut or swordfish)
- Beef (London broil)
- Poultry (our friend the chicken breast)
- Fruit (I'm not kidding; visualize broiled pears)
- Vegetables (huge range, think of tomatoes, eggplant, and zucchini)
More on: Cooking Tips and Basics
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
To order this book visit Amazon's website or call 1-800-253-6476.
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