A broiling pan. Most people already have one. It consists of a tray with slots or holes to allow air to flow through. And then a pan to catch drippings. You use it to cook meat just below that REALLY hot cooking surface on the very top of your oven (or the bottom if it's a gas oven). Before you use a broiling pan, always spray both the tray and the pan with cooking spray.
Danger warning: Occasionally the broiling pan causes fires in your oven when a piece of meat makes direct contact with the broiler. You can usually just blow out the fire, so don't panic. But if the meat is so thick that it's touching that surface, most ovens let you set the broiler rack one level lower. (This would involve a sketch to explain, but it's not nearly as complicated as it sounds. In fact, none of this disclaimer is really necessary. Ignore.)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment