broiling

Broiling is a high-heat cooking method that uses direct radiant heat from above to cook foods quickly and develop a browned surface. In home kitchens, broiling is typically performed in an oven by activating the upper heating element; the food sits on a broiler pan or a rack above the pan to allow fat to drip away. The term also applies to indoor grills that use an overhead element.

The heat source is very intense, often around 500–550°F (260–290°C), though some ovens provide different settings. Foods are placed relatively close to the heat, commonly about 3–6 inches from the element, depending on thickness and desired doneness. Common candidates include thin cuts of beef, pork chops, chicken cutlets, fish fillets, shellfish, and vegetables. Broiling is frequently used to finish cooking after searing, or to brown a topping such as cheese.

Technique: pat dry, season, and lightly oil the surface. Preheat the broiler. Place the food on a sturdy pan designed for broiling. Cook with occasional flipping to ensure even browning. Times vary: steaks may take 4–6 minutes per side for a medium-rare result, fish 3–6 minutes total, depending on thickness. Because heat is intense and direct, monitor closely to prevent burning.

Safety and considerations: avoid overfilling the pan; keep the oven door either slightly ajar or closed depending on the appliance; watch for smoke and grease fires. Compared with roasting (lower, ambient heat) or grilling (flame exposure), broiling is best for fast browning and finishing rather than long, gentle cooking.