What are the fundamentals of broiling?

Broiling is the act of using direct heat, usually from above, to quickly cook, brown, or char food.

Because this takes place at high temperatures, the Maillard reaction takes place rapidly, which also allows you to get color on the surface of an ingredient without overcooking the interior.

• Broiling is a great way to achieve light, controlled charring on foods, which yields a pleasant bitter note and contrast in texture.

🍳 Kitchen Tool: Broiler, Oven, Torch

🔥 Heat Type: Radiation

🌡️ Pan Surface Temperature: 500°F/260°C

🧪 Food Reaction(s): Maillard Dehydration

Example Foods

• Cheesy tops — pizza, lasagna, mac & cheese
• Roasted Vegetables
• Oven finished ribs