Broiling – An overlooked but efficient dry heat method


In addition to roasting and baking, broiling is another dry heat method for cooking. But when was the last time you fired up your broiler? I have to admit. I don’t use mine very often. But when you need to, you need to. Today’s featured image is that of pork carnitas, slow cooked to tender perfection, then finished off under the broiler (the top element in your oven) to provide a little extra flavor, color, and texture.

Never miss a new article …

So what is broiling?

Think of it as the opposite of grilling. Instead of high, intense heat from below, it comes from above. Broiling for me is strictly a finishing tool as it is for these carnitas. That’s because I live where grilling is possible 365 days a year. It’s also because electric rates are at a significant premium around suppertime. Why heat up my oven to 500 degrees when I can step outside and just use my grill?

What can you broil?

If you haven’t read my post on matching cooking methods to the type of food, you can check that out here. But basically, if the purpose of broiling is not to finish and add color, then the types of food you might broil are the same as you put on your grill. These are relatively tender cuts of meat or vegetables that don’t need a long slow cook to break down the connective tissues.

Are there disadvantages?

With a grill, you throw on whatever and let it fly. If you did that with your oven, you would have a mess. Broiling in your oven means pans and racks that can take the intense heat, and those pans and racks will need to be cleaned. You can decide if that’s a disadvantage. I recently purchased a smoker, and I’m having fun with it. You can check it out here. That’s not typically high, intense heat, but it can still provide a crusty exterior.

Combination method

Some people consider the combination method its own method. I don’t. The combination method is exactly what it sounds like. It takes two or more cooking methods to create a final product. That is exactly what is happening in this carnitas recipe, and in my mind, that’s simply a function of the recipe.  Cheesy recipes often rely on a final broil to add color and texture.

One more thing

Just remember, when you broil, it’s essentially the same thing as grilling. Things can cook quite fast and need relatively constant monitoring. Smoke can often result, especially when fat by-products are involved. I suggest that you be prepared. 

And now on to how to use broiling combination style. No featured article today. Instead, I have one of Chef John’s inspirational recipes for the carnitas pictured on this post’s featured image.

More Related Articles

If you enjoyed this article, please consider sharing it. And if you’d like to leave a comment or ask a question, you may do so just below the new post sign up form. Thanks for visiting.

To learn more about the categories below, please check out my About page where I elaborate a bit.

Your subscription could not be saved. Please try again.
Your subscription has been successful.

New Post Sign-up

If you would like to subscribe to one of my blog categories, please select below. For more information about each category, please see my About page. There, I elaborate on what kind of content you can expect. I only want to send you content you're interested in as I do write on different subjects.

We use Sendinblue as our marketing platform. By Clicking below to submit this form, you acknowledge that the information you provided will be transferred to Sendinblue for processing in accordance with their terms of use

Leave a Reply

Your email address will not be published. Required fields are marked *

Verified by MonsterInsights