Broiling

I’ve never been fond of broiling for several reasons. I find broilers, especially home broilers, hard to control and rarely hot enough to produce a crisp brown crust. Since most home broilers are below the oven. I find myself lying on the floor with the broiler door open trying to monitor cooking and browning. When broiling salmon, the broiler pan needs to be covered with aluminum foil—to prevent sticking and making an awful mess—and the fish fat spatters against the broiler heat source, making smoke and smelling up the kitchen, (liven a choice. I’d rather sauté or grill.