What should never be done before or during broiling?

Question

i dont really cook so i dont know

thanks

Answer 1

You should never forget to turn the stove on to put it to boil and never forget to turn off the stove when it's done boiling.

Answer 2

leave all the windows closed. it makes smoke

Answer 3

The oven mustn't be closed all the way, cracked open or something. Oh and use a special kind of pan with little dips in it, or the type with a tray with holes in it on top of a regular pan. Just some sort of un-flat pan so the meat won't be soaking in the juices.

Answer 4

Don'tt open the oven door

Answer 5

dont walk away from food

it can burn quick

Answer 6

Broiling is really simple, it's like bbqing inside. I wash and season my meat as if I were going to bbq. Just make sure if you have a fatty cut of meat like a ribeye you keep the vents on. It can get pretty smoky in the house. Enjoy!  

Answer 7

Before or during broiling, you should never do the following;

Run with scissors.

Flap your arms wildly and shout "I'm crazy!  Crazy, I tell ya!"

f**t near an open flame.

Mix Pop-rocks and Pepsi, and then drink it.

Call your local fire department to get your cat out of a tree.

Vote for John McCain.

Go swimming within ½ hour of eating.

Hope this helps!  Good luck!!

Answer 8

Don't leave the kitchen, and always use the broiler pan when broiling meat.  

Broiling is basically barbequeing turned upside down.  The food is placed in close proximity to an open heat source, and just like fat dripping from a steak on the barbeque can cause flareups, spattering grease under the broiler can catch fire.  The broiler pan helps prevent this by allowing the grease to drain into the lower pan where the slits in the pan prevent it from spattering up onto the heat element

When broiling meat, trim the excess fat.  A piece of bread placed in the lower tray will absorb the grease and help control smoking and flareups.

When a recipe says to broil X inches from the heat source, measure from the top of the thing your cooking - not the pan.  If the height is correct, it shouldn't be necessary to leave the door ajar.  

If you're doing something like browning the top of a casserole, or broiling garlic bread - don't even blink!  There's about a 15 second window between perfectly toasted and incinerated charcoal.

Here's a site with good tips on broiling- http://homecooking.about.com/library/arc...