Today marks the start of a new series of posts on this blog, which I’m calling Technique Tuesdays. Every Tuesday I’ll post a new dish which features a basic cooking technique, and go over that technique in greater than usual detail. Hopefully this will help everyone learn a bit more about the nuts and bolts of cooking.
Today we’re going to be broiling vegetables. Broiling is wonderful for browning, melting crumbs, and cooking thin foods. For example, it’s great for fish, thin vegetables, and garlic bread. It’s not good for thicker foods, such as potatoes, large cuts of meat, or actually baking bread. Generally broiling is done 4-5″ from the heating element of your oven (measured to the top of the food, not the rack), so I usually use the second rack down in my oven. If I’m broiling something very burn-sensitive like a quick brown on a breadcrumb topping, though, the third down might be better for more even browning and less chance of burning. You want to watch the food closely when broiling, since the difference between browned and burnt is less than a minute.