Forget the second to last paragraph, invest in some American made cast iron
"broiling was as a second-rate fallback for cooks either too lazy or too clueless to head outside and get the fire going."
I partly agree, but there can other reasons for not firing up the grill, at least for those of us who only have an outdoor grill - its covered with snow, temperatures hovering in the single digits, or its pouring rain out. All good reasons to broil.
I partly agree, but there can other reasons for not firing up the grill, at least for those of us who only have an outdoor grill - its covered with snow, temperatures hovering in the single digits, or its pouring rain out. All good reasons to broil.
I live in a Manhattan apartment, so I've been broiling at home ever since I realized (a) I love to grill but only get to do so on vacation, and (b) only broiling gives me that high, direct heat that defines grilling.
Mr. Willoughby is right, though: Even the most comprehensive cookbook stores have little to help train the home broiler.
My method is now pretty set: A good pre-heating can get me up to and above 600 degrees; I have my cast iron griddle (ridges side up) in the oven while preheating; and I definitely keep an eye on what's happening, just as I would if I were grilling. A glass of red wine or a cold IPA for the cook is optional, but preferred.
Mr. Willoughby is right, though: Even the most comprehensive cookbook stores have little to help train the home broiler.
My method is now pretty set: A good pre-heating can get me up to and above 600 degrees; I have my cast iron griddle (ridges side up) in the oven while preheating; and I definitely keep an eye on what's happening, just as I would if I were grilling. A glass of red wine or a cold IPA for the cook is optional, but preferred.
3
I've had great success broiling a plank of salmon fillet using this easy method with no risk of breaking up the fillet trying to flip it to cook both sides. 1) Dress the salmon any way you prefer - seasoning, marinade etc ... as if you would for the grill. 2) Pre-heat broiler with oven rack as close to broiler as possible, place what ever surface you plan on cooking your salmon on - either the slotted pan your oven probably came with, a half sheet, etc ... This will heat up the cooking surface that your fish will cook on. 3) Once broiler and pan are properly pre-heated, 10 mins or so, place fillet on pan skin side done (or what would be skin side if you had it removed.) Add fat to pan (brush oil or spray-on) if there is not enough already on the fish from your seasoning profile. 4) You'll hear a healthy sizzle searing the bottom of the fish as the broiler starts to do the same. In 10 minutes or less, the fish will be perfect (depending on thickness of fillet.) No turning, no adjusting. This method can be applied to other proteins and vegetables too.
2
I do not grill. the only time I eat or cook outside is when I'm camping, not at home. I do broil. everything. steak, chicken pieces, pork chops, vegetables, fish - it's fast, easy, and reliable. oh, also - real cinnamon toast. you cannot make that other than in a broiler.
2
For steaks and chops the broilers in conventional gas and electric home stoves are insufficient properly to sear and char the meat, while retaining a medium, mr or rare state. The heat element is just a single ring of fire or hot element, not a solid area of flame or heat. This is why good home cooks who do not have ranges costing multi-thousands will chose stove top pan grilling -- seasoned cast iron is the best. The salamanders in professional kitchens are used for last minute crisping or charring -- they have extremely high heat; they are small because items are put under them one-at-a-time, just before serving. Steakhouses have their own methods -- requiring professional grills. Stove-top grilling (aka pan broiling) will surely set off a smoke alarm, so take out the battery first or call your alarm center to disregard alarm or the firemen will be knocking on your door, axes raised.
3
Absolutely right on every point - most home broilers are the equivalent of waving a bic lighter over your food - in the 40's and 50's they made stoves whose broilers actually threw off some heat soil you have an ancient stove you might have some luck
3
That makes me one of the fortunate ones, then -- my vintage gas stove (40s or 50s -- Art Deco streamlining with a Moderne backsplash thingy) does a great job broiling in its separate drawer under the oven. And, the broiler tray has several levels in it, so I can move the pan closer or farther away as needed -- the distance is NOT fixed.
One of my favorites to broil is halved Roma tomatoes with a bit of olive oil, basil, and mozzarella on top (covering the basil so the leaves don't just char). I'll try broiling citrus, now that the tomato season is over -- sounds delicious.
One of my favorites to broil is halved Roma tomatoes with a bit of olive oil, basil, and mozzarella on top (covering the basil so the leaves don't just char). I'll try broiling citrus, now that the tomato season is over -- sounds delicious.
Recently I took a different approach to cooking pizza. I started it in a large Le Creuset skillet until the bottom was browned, then transferred the pan to the broiler. It was perfect.
4
The reason I don't use the broiler in my stove is that it is near the floor and I have to bend down to use it. And if I have to baste the food or rotate the pan, forget it. Broiling a single serving in the toaster oven - now that's more like it.
1
The legal requirement for smoke alarms may be a big reason that broilers went out of fashion. They frequently go off when you broil.
4
My mother was a huge fan of broiling ... but the funniest use i can remember is that she would do 9 slices of toast at a time under the broiler ...no toaster was up to churning it out quickly enough for a family of 6!
1
The time and energy it takes to heat up a whole oven to broiling temp, for something you can quickly do in two rounds in a toaster oven? I don't get it.
I also have routinely used my broiler in addition to an outdoor gas grill. For a broiler pan, I stumbled on a Teflon lined tray with a heavy cast iron slotted rack. I usually pre-heat it for 10 minutes or so before placing steaks, etc on it. It works quite well and a nice sear is obtained.
Similarly, I also use a cast iron stovetop ridged griddle. After preheating with two burners on high, it also works quite well. A good, high volume exhaust fan right above the stove is essential.
Regards, Joe
Similarly, I also use a cast iron stovetop ridged griddle. After preheating with two burners on high, it also works quite well. A good, high volume exhaust fan right above the stove is essential.
Regards, Joe
3
Gosh, I wish someone had told me that broiling was passe. It's embarrassing to admit, but I didn't know and have been using my broiler for as long as I have been cooking.
20
I'm still surprised to find out that there's fashion trends in food. ;)
3
We were disappointed when we replaced our stove top and double gas wall ovens with a slide in range. The range had many good features, but it did not come with a broiler pan. I had always thought of broiler pans as integral to an oven and let the demolition crew remove it. Now I have to buy a new one. That shows how little manufacturers think of broilers.
2
The next time I buy a stove, it will need two things: an oven that actually holds a consistent temperature, and a broiler I don't have to lie on the floor to put things into.
5
Mark Bittman called his broiler 'the upside-down' grill and I concur. Mine is electric and a top oven broiler (no gas here). With 2 settings and the ability to move the position up and down, I have greater control over the 'smoke' factor. I've always used my broiler. Caveat: if you don't have a through the roof ventilation fan, you will get smoke.
2
• If you never stopped using your broiler, you are to be congratulated.
Up here in the frigid north, the broiler is a regular convenience and not the out of fashion appliance you claim it to be. I'm a regular user. The rule for it's use is simple enough:
Summer = grill on deck / winter = broiler in kitchen.
http://www.from-the-doghouse.com/FAMILY/FOODS-DgH/Winter_BBQ_1509.jpg
http://www.from-the-doghouse.com/Wolfville-DgH/Restoration-4/Stove-night...
"The Latin word for hearth or fireplace is 'focus.' Where the fire in the house is kept, there is the household's focus. Since the dawn of history, we have cooked in that fire."
~ MARGARET VISSER
in "The Rituals of Dinner"
Up here in the frigid north, the broiler is a regular convenience and not the out of fashion appliance you claim it to be. I'm a regular user. The rule for it's use is simple enough:
Summer = grill on deck / winter = broiler in kitchen.
http://www.from-the-doghouse.com/FAMILY/FOODS-DgH/Winter_BBQ_1509.jpg
http://www.from-the-doghouse.com/Wolfville-DgH/Restoration-4/Stove-night...
"The Latin word for hearth or fireplace is 'focus.' Where the fire in the house is kept, there is the household's focus. Since the dawn of history, we have cooked in that fire."
~ MARGARET VISSER
in "The Rituals of Dinner"
6
For those with smoke detector issues: check into replacing the detector closest to the kitchen with one of that senses particulate matter. I forget what they're called. We had one installed and our false alarms have been reduced dramatically.
3
I love using my broiler except that in my NYC apartment the smoke alarm always goes off even if we keep the broiler pans clean, open windows and use our vent fan.
4
Our favorite salmon prep is a broil - simple, quick, clean, & delicious. I prefer skin-on thick filets. Cut into serving size pieces, set skin-side down on broiler pan (sprayed with PAM or equivalent for easier cleanup, and with alum foil spread in the bottom, for same), season generously with S&P and herbes de Provence. Broil 4-6" from heat until tops are crispy, nearly charred. With a spatula, lift the skinless pieces right off the skin, which somewhat adheres to the pan. The thinner edges almost become a crispy salmon bacon, while the thicker areas remain perfectly medium rare.
12
The skin adheres to the foil much better if you don't use a non-stick spray. I've been using this method for salmon for years. It is truly the best way to get a moist tender result. Try using a mixture of green peppercorns, mashed and mixed with Dijon and olive oil - truly heavenly.
5
We call that salmon Drouet in our house. Our French chef friend Gerard taught us this method years ago. PB
3
I would like to broil more, but it sets off my smoke detector!
4
Yay! I am not alone. It is my favorite ways cook. A service woman came to fix my oven and was surprised I had burned out my broiler. No one ever does that she exclaimed.
3
One problem with some ovens is that the broiler compartment is at the bottom of the stove in a separate pull-out. When lifting a shallow broiling pan out, the juices are easy to spill.
But, I do love to broil, especially fish, steaks and burgers.
But, I do love to broil, especially fish, steaks and burgers.
3
Use my broiler all the time. It's the best way to cook small kofti--spiced Middle-Eastern meat patties. Heat up broiler, oven door ajar, and place pan with kofti on rack one down from the top rack to allow them to cook evenly without burning. Done perfectly in a short time, every time. Especially good are lamb kofti, and be sure to oil the tops with olive oil mixed with a tiny amount of tomato paste and extra spices for a nice glaze. Broiler eliminates need for oil-spitting frying pans. Serve hot with lemon and yogurt.
5
I have to try this!
My mom is one of the world's worst cooks (mostly due to indifference to food in general & dislike of being forced into a housewife's role), but she never fried anything, preferring to broil it. Her reasoning was that broiling was healthier than frying. As I grew up w/the use of the broiler, I adopted it as well (although from what I understand from my family, I'm a much better cook than my mom...thankfully!). I've always broiled burgers, steaks, fries, & veggies, & almost always get good results. My current stove is electric, which I really don't like, & when it finally bites the dust or we move (whichever comes first) I'm getting a gas stove/oven for more precise control in cooking. For those asking about leaving the oven door open when broiling: my mom always did & I'm not sure why, but I don't & haven't seen any problems w/not leaving the door open. Hmmm...shish kebab under the broiler is sounding very appealing now!
1
There are no smoke detectors outside!
1
While it's true that a salamander is a broiler, that's roughly like saying a Ferrari Berlinetta and a Toyota Prius are both cars. A salamander will deliver over 1500F and will put a gorgeous and crunchy char on a fine steak. The best you can hope for in a home oven is somewhere around 600F which, no matter how good a steak you put in it, will get you a tough, gray, unappetizing result. At home, you're much better off at home with a very hot cast iron pan (and a good vent fan). Either way, it's worth knowing that a salamander cooked steak is usually finished off in a 350 oven to get it to the right internal temperature, then allowed to rest for 5 or 10 minutes to allow the juices to gather in the meat.
10
I just did a hangar steak under the broiler (not a salamander), while lacking "crunchy char" of the stovetop grill that I normally use, it did turn out browned and beautiful, as do the chicken and fish that I broil. Perhaps you need to learn to pre-heat it well?
Sometimes I just don't have the time or energy to deal with the spatters of stovetop cooking or the weather of outdoor grilling. (And, by the way, ours is a real outdoor grill and we use chunks of wood charcoal.)
Sometimes I just don't have the time or energy to deal with the spatters of stovetop cooking or the weather of outdoor grilling. (And, by the way, ours is a real outdoor grill and we use chunks of wood charcoal.)
5
Our outdoor grill is also 'real' even if it is propane. PB
2
"Restaurants were bastions of broiling. Most had broiler stations rather than grill stations. Broilers still exist in most restaurants, but they’ve been made smaller and given a funny name, salamanders."
This passage was meant to illustrate how, in the past, pre 1990, most restaurants had broilers rather than grills for cooking steaks and chops. Unlike salamanders these were giant appliances with around 80,000 btu's of direct overhead gas flame and a 3' x 3' grill grate for cooking meats. If you have spent a thousand dinner shifts standing in front of one of those big boys you would have a pretty high tolerance of heat.
This passage was meant to illustrate how, in the past, pre 1990, most restaurants had broilers rather than grills for cooking steaks and chops. Unlike salamanders these were giant appliances with around 80,000 btu's of direct overhead gas flame and a 3' x 3' grill grate for cooking meats. If you have spent a thousand dinner shifts standing in front of one of those big boys you would have a pretty high tolerance of heat.
1
I have a question for the author (or anyone else who broils frequently): My mother always used to leave the oven door open when broiling. Is this really a necessary procedure? If yes, what is the purpose? Is it to watch for grease fires or is it to facilitate better broiling in some way?
My broiler will only heat up to the necessary temperature with the door open. And it's what's recommended in the owner's guide. Do you have such a guide available? If not, search on the internet for one.
3
When I was growing up, we always left the broiler door propped open. It was just what you did, I never knew why. Well, it turns out that in older ovens, the heating element would go off as soon as a certain temperature was reached. Leaving the door open caused the oven to heat up more slowly, so the heat stayed on longer. This isn't necessary in more modern ovens.
7
My electric stove is about 10 years old so maybe not "modern": as you define it. Nonetheless, the owner's manual says the door should be left ajar when you want to broil. And believe me, it will NOT broil unless you do that. Check the manual for the model you are using.
6
I also love my broiler, though it seems they are a forgotten part of the stove. When we replaced ours last year, we got odd looks from the sales people when we noted that we wanted one that was integral to the stove, not down practically on the floor.
I often use it to cook salmon, starting on the low setting, then boosting it to high after a few minutes. Also, I'd be lost without it when I make a frittata and need to finish the top off.
To my mind, any way of cooking is fine, as long as the result is acceptable. By the way, we use the broiler pan that came with the stove, but almost always make a throwaway pan out of aluminum foil to ease cleanup.
I often use it to cook salmon, starting on the low setting, then boosting it to high after a few minutes. Also, I'd be lost without it when I make a frittata and need to finish the top off.
To my mind, any way of cooking is fine, as long as the result is acceptable. By the way, we use the broiler pan that came with the stove, but almost always make a throwaway pan out of aluminum foil to ease cleanup.
8
Nice article.
Interested readers might check out or recall an article and accompanying video by Mark Bittman in the NYT Archives, 1/31/2007, titled "The Boring Old Broiler Turns Out to be a Superstar:"
http://www.nytimes.com/2007/01/31/dining/31mini.html
Mark's broiler technique is to preheat the oven to 450 degrees or higher and place a cast-iron skillet in the heated oven for 10 minutes. After the skillet is heated, take it out of the oven, turn on the broiler, place your food in the skillet, and cook! No need to fllp over---food is cooked from below and from the top. Mark shows the technique with scallops and with a beef steak.
Works a charm! I use it a lot for fish fillets and fish steaks and scallops. Works also for mussels and clams.
Jeff
Interested readers might check out or recall an article and accompanying video by Mark Bittman in the NYT Archives, 1/31/2007, titled "The Boring Old Broiler Turns Out to be a Superstar:"
http://www.nytimes.com/2007/01/31/dining/31mini.html
Mark's broiler technique is to preheat the oven to 450 degrees or higher and place a cast-iron skillet in the heated oven for 10 minutes. After the skillet is heated, take it out of the oven, turn on the broiler, place your food in the skillet, and cook! No need to fllp over---food is cooked from below and from the top. Mark shows the technique with scallops and with a beef steak.
Works a charm! I use it a lot for fish fillets and fish steaks and scallops. Works also for mussels and clams.
Jeff
18
I love broiling and grilling in a gas oven. To me, broiling is to be applied to massive pieces of meat (e.g., whole birds), whereas grilling is reserved for thinner-sliced fair. However, broiled citrus fruit somehow does not appeal to me.
I fixed the chicken and orange dish mentioned in this article and it turned out great. The prep time/cooking time was spot on (GE electric Café range/oven). It was my first time broiling oranges, and they turned out slightly charred, sweet, and very tasty. I sliced and ate my wedges w bites of chicken and loved it. Reminded me of charred version of sugared rinds.
3
One problem I find with broiling something like a steak is the complete inadequacy of the over the range fans that America puts up with! Nowadays the average house (mine included) has a paltry exhaust fan built into the microwave. I try to avoid cooking anything that is going to stink up the house! I have looked into getting a real exhaust fan but retrofitting it would require thousands of dollars that I'm just not ready/able to spend. If I ever were able to build my own dream kitchen, the proper exhaust fan would be very high on the priority list.
19
I so agree. We installed a really nice hood that I insisted vented to the outside. It is so strong it can hold a magazine against its vent when on full power. Never regretted that decision for a moment. But I should have gotten two ovens instead of settling for one oven and the microwave-convection combo oven.
5
You can make rice by broiling with lemon or orange slices and some saute prawns from the Middle East. Add soy sauce and black pepper with salt.
2
I'm a big fan of using disposable broiler pans for the broiler but only for one use. The whole point of using a disposable pan is that it is disposable. No mess and no clean up.
4
never mind the waste and environmental harm ... shame ...
6
You can always come to my house and clean that broiler pan, even several times. Can you just imagine all that non-biodegradable detergent and clean water going to waste...shame...
4
Faithful broiler user for years. Used electric, prefer gas, which is what I now have.
Steaks, chops, and fish. Always leave either out for at least an hour. Don't worry, it won't spoil. I've seasoned the meat in the morning and left in the frig uncovered. The fish, when I remove it from the frig, seats on a counter wrapped in paper towels.
For fish, I preheat broiler for 5 minutes. Put the fish, skin side up on a piece of foil, thinly coat the skin with olive oil and then salt. Into the oven for exactly 3 minutes. Skin is crisp and fish is undercooked - that's the way I like it.
For the meat, I put a cast iron pan under the broiler for 15 minutes. Open the door, and with tongs, place the chops or steak into the pan. DON'T TOUCH THE PAN'S HANDLE - it's HOT. I like my steak (1-1/2 inch thick) medium rare - 4 minutes tops. With lamb or pork chops, it depends on the thickness, but you'll eventually get the hang of broiling that way. Use the tongs to take the meat out, and use something other than a regular potholder to hold the handle.
Steaks, chops, and fish. Always leave either out for at least an hour. Don't worry, it won't spoil. I've seasoned the meat in the morning and left in the frig uncovered. The fish, when I remove it from the frig, seats on a counter wrapped in paper towels.
For fish, I preheat broiler for 5 minutes. Put the fish, skin side up on a piece of foil, thinly coat the skin with olive oil and then salt. Into the oven for exactly 3 minutes. Skin is crisp and fish is undercooked - that's the way I like it.
For the meat, I put a cast iron pan under the broiler for 15 minutes. Open the door, and with tongs, place the chops or steak into the pan. DON'T TOUCH THE PAN'S HANDLE - it's HOT. I like my steak (1-1/2 inch thick) medium rare - 4 minutes tops. With lamb or pork chops, it depends on the thickness, but you'll eventually get the hang of broiling that way. Use the tongs to take the meat out, and use something other than a regular potholder to hold the handle.
7
I rarely use the broiler because it smokes up the house. I have double wall ovens, and the high capacity exhaust fan over my cooktop several feet away is nevertheless unable to capture the fumes. Perhaps the proliferation of wall ovens explains part of the decrease in popularity of broiling.
3
We use a water broiler which makes broiling easy and entirely smokeless to broil food, and super easy to clean up. It was reviewed by the Times in the 1980s http://www.nytimes.com/1982/06/09/garden/kitchen-equipment.html
I love the broiler, but our KitchenAid (electric) oven has an obnoxious safety control on broil that cycles the element on and off continuously during the cooking so the oven doesn't heat up too much. So getting good color on steaks is tough because half the time they're just baking, not actually broiling; fish comes out pretty well because it cooks faster. Some online chats have suggested that keeping the door open during the broiling will keep the heat buildup low enough that the cycling won't be triggered, but KitchenAid thought of that too and the broiler can't be maintained at all if the door is opened even a wee bit.
2
Besides a thermostat that turns the broiler off, when the door on many electric ovens is opened, the switch button controlling the light also turns off the element. I override that safety nuisance by propping a 3" bolt between the door and the depressed button. A bit of a pain, but the only way to get good broiling temps.
2
Living in a apartment, using the broiler is a given. And as stated, the reduction in smoke over stove top grilling is a big plus. By the way, Peter Luger's cooks their steaks with this method.
5
Should you keep the oven door slightly open when broiling (electric oven, heating element at top)? The last time I tried to broil with the oven door closed the smoke alarms all went off, outdoor temperature was below 0 degrees F. : (
1
I have been broiling all my cooking life. In the 60s & 70s my mother used to have a separate Faberware rotisserie/broiler which I am so sorry has bit the dust. Not only did it turn out lovely steaks and chops but you could use the rotisserie to turn out great grilled chicken and marvelous lamb, beef roasts.
Last year I got a new LG convection 2 oven drop in stove which has a great broiler. It has several cycles, low and high, and the broiler can get especially hot. For effective broiling, you need the opportunity to go from low to high broiling.
I use a 2 step method for thick steaks (1.5 to 2 in), which I prefer as you can cook these to lovely medium rare. I begin by preheating the broiler for 10 minutes, broil for 5 minutes on each side and finish cooking in low oven at 275 for an additional 5-10 minutes. Pull at 120F and let rest for 5-10 minutes. Yum!
Last year I got a new LG convection 2 oven drop in stove which has a great broiler. It has several cycles, low and high, and the broiler can get especially hot. For effective broiling, you need the opportunity to go from low to high broiling.
I use a 2 step method for thick steaks (1.5 to 2 in), which I prefer as you can cook these to lovely medium rare. I begin by preheating the broiler for 10 minutes, broil for 5 minutes on each side and finish cooking in low oven at 275 for an additional 5-10 minutes. Pull at 120F and let rest for 5-10 minutes. Yum!
2
One issue is that broilers in US made ovens tend to be rather poor versions of the grill (as they call it) in a European oven. The grill in a European oven usually has more closely placed elements so that it heats more consistently, avowing the fiddling around common in the US version, as you try to get different food items under the heat. In some countries, notably France, ovens pretty well always include a (easy to use) rotisserie in the oven with the broiler (and the same model loses it in say the UK.)
A salamander is a not just a broiler - or lets say a lot better than the broiler found in most ovens. First it is much hotter with a much more even heat. Second, it is open with a platform that slides in an out and up and down. An item of food made in french cafe's, the Croque Monsieur is normally made on a salamander (with mornay sauce as well as cheese and good ham), grilled 'til it's bubbling. Made right it's great - the horrible fried object served in the US - yech!
A salamander is a not just a broiler - or lets say a lot better than the broiler found in most ovens. First it is much hotter with a much more even heat. Second, it is open with a platform that slides in an out and up and down. An item of food made in french cafe's, the Croque Monsieur is normally made on a salamander (with mornay sauce as well as cheese and good ham), grilled 'til it's bubbling. Made right it's great - the horrible fried object served in the US - yech!
4
I'm a dedicated broiler user --- I have to be, I'm a busy working woman. Just last week, I made a version of the grilled chicken with lime and honey from this website but on the broiler. I have some leftover potato salad from a party the weekend before. So I placed the chicken breasts in the middle of a baking pan and the potato salad in a single layer on both sides. 10 minutes on the broiler on the high setting and dinner was served. I was actually blown away by the 'recycled' broiled potato salad. It was 10 times better than its original incarnation.
22
I have to agree with the working woman / working mom angle .I find the broiler is really quick and easy. My go-to is chicken thighs under the broiler - probably the fastest meal other than straight cereal. I can make a salad in the 10mins it takes to broil and dinner is on the table.
I've also done hamburgers and fish easily under the broiler.
I've also done hamburgers and fish easily under the broiler.
6
I have a one-year-old Wolf dual fuel range, and wish to share something I just learned about the electric broiler. When you turn the mode selector switch to "broil," the digital readout lights up as "brl." I was never terribly happy with the broiler, which I thought was surprisingly wussy, considering how much I love the range otherwise. An old friend -- who has the same range -- revealed to me that "brl" is not, as I thought, "BEE-AR-ELL" as an abbreviation for "broil." Actually, it is "BEE-AR-ONE," and there are two other selections available, "br2" and "br3," which turn the temp of the broiler up from 350 to 450 to 550 degrees. While this info is, in fact, in the manual ("RTFM"), it is far from highlighted. I hope this helps someone, as it has me.
19
I remember when Craig Claiborne and Pierre Franey offered several recipes for broiled items in connection with the 60-Minute Gourmet. Examples include swordfish broiled with a mustard topping and other delights. Including lemon slices is a real bonus.
9