Sent to you by David via Google Reader:
Broiling is a great way to semi-recreate the effects of outdoor cooking inside. As simple as broiling is, you can still muck it up by keeping your oven closed too tightly.
Over at Home Ec 101, a home and cooking centered blog, a reader wrote in asking whether or not keeping your oven cracked actually does anything. They responded by clarifying the process:
Broiling is a specific method for applying heat to food. When a recipe directs food to be broiled, it is expected for the item to be exposed, relatively closely to a source of dry, intense heat. For many models, the best results are achieved with the door left ajar a couple of inches. In fact, most models have a stop that makes this easy.
If you leave your oven closed up when broiling you end up baking the item instead. When the door is closed moisture can't escape and the oven reaches equilibrium faster which will kick off the heating element and put an end to that intense, dry heat you're looking for. Check out the full article at the link below for more information. If you have your own broiling wisdom to share, let's hear about it in the comments.
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