Broiling 1 article

Broiling uses intense radiant heat from an overhead element to cook and brown food quickly. Fish fillets, thin chicken cutlets, vegetables and halved tomatoes can develop a browned or lightly charred surface while the interior finishes in a short time. Rack position, food thickness and distance from the element strongly affect the result. A broiler pan may also let rendered fat drip away, distinguishing the technique from pan-searing and from grilling over heat below the food.