What all do you cook under the broiler?

internetchickinternetchick Posts: 6,191Registered Users
I've cooked chicken, veggies and will heat up hot dogs. The whole steak/broiler thing has me thinking about what else I could be using my broiler for.
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  • PeppyPeppy Posts: 3,290Registered Users
    I've done steaks, "grilled" veggies, fish and other seafood, and hubby's done pork chops.

    ETA: And chicken boobs.
  • MizKerriMizKerri Posts: 1,701Registered Users
    Steak, fish, veggies, pork chops, and sometimes bread that I need to toast really quick but it's too big to fit in the toaster. Although that usually leads to me burning it.
    Location: Southern NH

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  • internetchickinternetchick Posts: 6,191Registered Users
    MK that reminds me, I also put garlic bread under the broiler to toast it.
  • jeepcurlygurljeepcurlygurl Posts: 20,727Registered Users, Curl Ambassador Curl Virtuoso
    I think the only thing I've ever done under the broiler is garlic bread. I can't think of anything else.
    --I'm located in Western PA.   --I found NC in late 2004, CG since February 2005, joined the forums in May 2005, started going grey in late 2005.   --My hair is 3B with some 3A, currently at mid back length when dry,  texture-medium/fine, porosity-top is low, middle is medium, ends are porous, elasticity-normal.   --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, coconut oil, honey, vinegar.   
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  • geekygeeky Posts: 4,995Registered Users
    I finish omelets under the broiler, rather than flipping them.
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  • PeppyPeppy Posts: 3,290Registered Users
    I keep remembering more. I toast sandwiches and garlic bread. I use it to melt cheese or toast breadcrumbs that may be on top of whatever I'm making. I also use it to finish omelets. I use it to brown meringue or anything else that I want browned on top. I use it as the last step to homemade pizza. There's probably more.........
  • wild_sasparillawild_sasparilla Posts: 4,306Registered Users
    I'm not the main chef in the house so I've never cooked enough to need the broiler...but I just had to say:

    How is it POSSIBLE that right after I've just scarfed about a billion calories' worth of Chinese take-out this thread is making me hungry???!!!
    OMG, LOOK!!

    ...It's a siggie. :shock:
  • SpringcurlSpringcurl Posts: 8,002Registered Users
    I'll do tofu.
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  • fig jamfig jam Posts: 2,555Registered Users
    Pork chops -- they won't dry out under the broiler if you do it right.
    "Tell me, are you incapable of restraining yourself, or do you take pride in being an insufferable know-it-all?"

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  • internetchickinternetchick Posts: 6,191Registered Users
    I'm not the main chef in the house so I've never cooked enough to need the broiler...but I just had to say:

    How is it POSSIBLE that right after I've just scarfed about a billion calories' worth of Chinese take-out this thread is making me hungry???!!!

    :lol:

    I just looked in one of my older cookbooks and it had quite a bit of info on broiling different types of meats and veggies. I'm quite interested in making pork chops under the broiler :twisted:
  • fig jamfig jam Posts: 2,555Registered Users
    I sprinkle the pork chops with some lemon pepper on both sides, stick under broiler and keep a close eye on them. They get done very quickly, depending on thickness. Turn once. That's it! And they're delicious and moist.
    "Tell me, are you incapable of restraining yourself, or do you take pride in being an insufferable know-it-all?"

    "Honey Badger don't care!"
  • RedCatWavesRedCatWaves Posts: 31,259Registered Users Curl Connoisseur
    I broil fish fillets and used garlic bread. That's about it. I don't like meat cooked under a broiler.
  • fig jamfig jam Posts: 2,555Registered Users
    I broil fish fillets and used garlic bread.

    Hee -- I only like new garlic bread.
    "Tell me, are you incapable of restraining yourself, or do you take pride in being an insufferable know-it-all?"

    "Honey Badger don't care!"
  • RedCatWavesRedCatWaves Posts: 31,259Registered Users Curl Connoisseur
    LOL...that'll teach me to proof-read. I only serve new garlic bread...used stuff is, well, no longer garlic bread... :wink:
  • internetchickinternetchick Posts: 6,191Registered Users
    LOL...that'll teach me to proof-read. I only serve new garlic bread...used stuff is, well, no longer garlic bread... :wink:

    :lol: When I read used I thought you meant left over garlic bread.
  • jeepcurlygurljeepcurlygurl Posts: 20,727Registered Users, Curl Ambassador Curl Virtuoso
    LOL...that'll teach me to proof-read. I only serve new garlic bread...used stuff is, well, no longer garlic bread... :wink:
    Really, that's taking recycling a bit far! :)
    --I'm located in Western PA.   --I found NC in late 2004, CG since February 2005, joined the forums in May 2005, started going grey in late 2005.   --My hair is 3B with some 3A, currently at mid back length when dry,  texture-medium/fine, porosity-top is low, middle is medium, ends are porous, elasticity-normal.   --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, coconut oil, honey, vinegar.   
    --My CG and grey hair progress -  
    http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html   
    --My article at NaturallyCurly about going grey - 
    https://www.naturallycurly.com/curlreading/color/how-i-went-completely-gray-and-loved-it
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Novice
    I grew up in the days before everyone had gas grills. I grew up cooking just about everything under the broiler--burgers, chops, etc. These days I make bruschetta, garlic bread, and the occasional pork chop.
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  • internetchickinternetchick Posts: 6,191Registered Users
    I found some broiling tips for anyone interested.
  • marielle448marielle448 Posts: 1,823Registered Users
    I have a very sensitive smoke detector in the living room (right by the kitchen) so broiling anything with marbling is out of the question (and a sucky little fan under the microwave, no vented hood). Heck I make pizzas at 550 deg. and just spend the cooking time fanning the heat away from the smoke detector as it annoys the heck out of me. :?
  • three rivers curlythree rivers curly Posts: 994Registered Users
    Salmon filets.
    Lamb chops.
    Sweet potatoes (finishing stage - makes nice crispy edges).
    Better everyone think your a fool, than to open your mouth and prove them right.

    Perception is not reality.

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  • ScarletScarlet Posts: 3,125Registered Users Curl Neophyte
    Broiling is one of the few things I'll do - I'm not much of a cook; I lack the patience to do it well. I do steaks and chops mainly.

    3RC - I love the idea with the sweet potatos. I'll have to try that. Do you put any butter or anything on them first?
    The first lesson of economics is scarcity: There is never enough of anything to satisfy all those who want it. The first lesson of politics is to disregard the first lesson of economics - Thomas Sowell
  • velvet pawsvelvet paws Posts: 1,250Registered Users
    Veggies
    Pork chops
    Steaks

    I should do more with it though -- I bet chicken would come out really well.
    3A / 2B / 2C wavicelli

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  • Gemini13Gemini13 Posts: 5,000Registered Users
    Veggies
    Lamb chops
    Bacon

    My husband uses it for many other things, I just can't think of what they are...

    We actually use the oven to toast baguettes, make cheesy bread and the like. I'm afraid it'll go on fire in the broiler. :shock: Those of you who use it for this purpose, do you have a really big broiler or is a normal sized one adequate (and safe!)?
    Brooklyn, NY

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  • 2happy2happy Posts: 5,138Registered Users
    Dust bunnies.
    Handle every stressful situation like a dog. If you can't eat it or hump it.....Piss on it and walk away.
    Location - WI
  • marielle448marielle448 Posts: 1,823Registered Users
    gemini must be because you have a gas broiler (the kind that's a separate drawer right?)

    In electric ovens the broiler is the upper heating element in the oven. You just adjust the rack and turn it on. The only drawback is that with electric ovens you have to leave the door open a crack so the broiler doesn't cycle on and off.
  • internetchickinternetchick Posts: 6,191Registered Users
    2happy wrote:
    Dust bunnies.

    Do they taste like chicken? :lol:
  • SuZenSuZen Posts: 1,595Registered Users
    gemini must be because you have a gas broiler (the kind that's a separate drawer right?)

    In electric ovens the broiler is the upper heating element in the oven. You just adjust the rack and turn it on. The only drawback is that with electric ovens you have to leave the door open a crack so the broiler doesn't cycle on and off.

    Leaving the door open a crack also keeps it from smoking, I don't know why. (Electric only.)
  • 2happy2happy Posts: 5,138Registered Users
    2happy wrote:
    Dust bunnies.

    Do they taste like chicken? :lol:

    Yes, but they tend to be a little dry :lol:
    Handle every stressful situation like a dog. If you can't eat it or hump it.....Piss on it and walk away.
    Location - WI
  • Gemini13Gemini13 Posts: 5,000Registered Users
    gemini must be because you have a gas broiler (the kind that's a separate drawer right?)

    In electric ovens the broiler is the upper heating element in the oven. You just adjust the rack and turn it on. The only drawback is that with electric ovens you have to leave the door open a crack so the broiler doesn't cycle on and off.

    Ohhhh... Yeah, we have a gas stove/oven.
    Brooklyn, NY

    Hair: 3A/B, Underlayer of 2B
    HG products:
    Winter- Giovanni Tea Tree (co-wash) & 50/50 (condish); Curl Junkie Curl Assurance Leave-In; Curls Milkshake & Quenched Curls; Re:coil; BRHG
    Summer: DevaCurl No Poo & OneC; CK; Re:coil; BRHG; Honey!!!

    fotki pw= crrrls
  • three rivers curlythree rivers curly Posts: 994Registered Users
    Scarlet wrote:
    Broiling is one of the few things I'll do - I'm not much of a cook; I lack the patience to do it well. I do steaks and chops mainly.

    3RC - I love the idea with the sweet potatos. I'll have to try that. Do you put any butter or anything on them first?

    I usually soften them up a bit either in the microwave or by boiling first - cut them up. I put them in a glass dish with butter, a pinch of salt and - here's the really bad part - depending on my mood I will occasionally sprinkle them with brown sugar and cinnamon. Totally defeats the purpose of the healthy sweet potato - but tastes like pie. Y U M
    Better everyone think your a fool, than to open your mouth and prove them right.

    Perception is not reality.

    http://public.fotki.com/hmiklos

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