1. Broiling Basics

2. Broiling Done in the oven Heat source is above food 400° or above Food is place on a pre-hated broiler pan or baking sheet Placed 2 – 6 inches under the heat source.

3. Broiling It is ideal for cooking smaller cuts of meat Because it uses such high heat and shorter cooking times, it is best to use tender cuts Remember that high heat toughens meat, so you couldn’t start out with a tough piece of meat or you would end up with something akin to shoe leather! Also remember that tough cuts of meat should use moist heat and longer cooking times, just the opposite of broiling.

4. Broiling Tips Coat broiling pans with vegetable oil to prevent sticking. Leave ¾ inch between food items to ensure even cooking and to prevent them from steaming. It is best to flip foods only once. Use a dry spice rub for flavor, add any sticky sauces just before serving or pass the sauce around the table. When broiling (or grilling) using sauces on foods during cooking will burn the food. Add salt after the food has finished cooking to reduce moisture loss.

5. Why Broil? It can be done without special equipment that is needed for grilling (grill, propane, charcoal, etc.) It is a healthy way to cook.

6. Broiling Safety Tips Trim as much fat as possible to keep it from smoking. Never walk away from the oven with food under the broiler. Broiling uses very high heat and food can burn quickly. Keep oven mitts close by so that food can be removed from under broiler quickly.

7. Calibrating a Thermometer using the Ice Point Method

8. Step 1 Fill a large container with crushed ice. Add clean tap water until the container is full. Stir the mixture well and let sit for about 5 minutes so it is really cold.

9. Step 2 Put the thermometer stem or probe into the ice water. Make sure the sensing area is under water (note: from tip of thermometer to the dimple on stem is the sensing portion). Wait 30 seconds or until the reading stays steady.

10. Step 3 Adjust the thermometer so it reads 32° F. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32° F.

11. Let’s see if the thermometers are calibrated correctly: Take large cup and fill with crushed ice, almost to the top. Add cold water until full. Wait 5 minutes. Place thermometer in the ice water and let it sit for about 1 minute. Does the thermometer read 32° F? It can be 1-2 degrees off in either direction, but no more. If the thermometer is not calibrated correctly, give to teacher for proper calibration.