A dumb question "and I should know it"

D

Derek

Banned
but I don't

Here's the question.


Ok if I use my broiler for the first time do I turn on the broiler let it warm up to 300 for 2 hours to broil some chicken wings?
 
broilers aren't really intended to be used like an oven, so you don't need much of a preheat. a minute or two will do, just to get the broiler compartment warm and the heat crankin'.
the idea of a broiler is to cook in direct heat, be it from a flame or heating element. there's only 2 settings, on or off.

often, i broil things to sear them and get some char or crust, then finish it in the oven.

for wings, i set the tray on the highest setting (closest to the flame), and turn once every 5 minutes, rotating while the wings are turned every other time, until they're done.

if your broiler is burning them instead of just browning, move the tray a slot down, and/or turn them quicker.
 
buckytom said:
broilers aren't really intended to be used like an oven, so you don't need much of a preheat. a minute or two will do, just to get the broiler compartment warm and the heat crankin'.
the idea of a broiler is to cook in direct heat, be it from a flame or heating element. there's only 2 settings, on or off.

often, i broil things to sear them and get some char or crust, then finish it in the oven.

for wings, i set the tray on the highest setting (closest to the flame), and turn once every 5 minutes, rotating while the wings are turned every other time, until they're done.

if your broiler is burning them instead of just browning, move the tray a slot down, and/or turn them quicker.
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What if you have electric stove with a broiler? Will it still do the same thing? Or just go ahead and do the oven?
 
electric ovens sometimes have a seperate heating element and compartment for broiling, and sometimes they just have a shelf that slide in very closely to the oven's regular heating element.

the concept is the same, but electric ones may need an extra minute or two to get hot enough to be considered "broiling".

again, the idea is having the food close to a direct high heat source.

it is unlike baking or roasting, in which the entire oven compartment gets heated evenly at various temps for longer periods.
 
So buckytom, I were to broil them first with the BBQ sauce on them? How long to do it?

I'm just going to put them in a pan with foil, so the bbq sauce would be easier to clean up!
 
fmd, i would broil the wings plain (just s&p), 5 minutes a side, turning and rotating a few times. if you really want to get into it, tilt the broiling tray a little, and using a turkey baster, suck up the liquefied fat, and baste the wings as they cook.
i call this the smoke alarm method, since it always sets them off...

when they're almost done, brush on the sauce and broil for just a minute or two more. watch them carefully since most sauces have sugar that burns easily. you just want a little charring, then turn and sauce again. 2 more turns and brushing with sauce, and you should have a nicely done wing with thickened sauce and charred edges.
 
buckytom said:
fmd, i would broil the wings plain (just s&p), 5 minutes a side, turning and rotating a few times. if you really want to get into it, tilt the broiling tray a little, and using a turkey baster, suck up the liquefied fat, and baste the wings as they cook.
i call this the smoke alarm method, since it always sets them off...

when they're almost done, brush on the sauce and broil for just a minute or two more. watch them carefully since most sauces have sugar that burns easily. you just want a little charring, then turn and sauce again. 2 more turns and brushing with sauce, and you should have a nicely done wing with thickened sauce and charred edges.
Click to expand...
:agree::thumb:
 
I'm not good with the broiler, Derek, but here's one thing I learned - actually the only thing. When you put the aluminum foil down to keep the broiler a little cleaner, grease can seep down under it into the broiler pan. If you don't check for this the next time you use your broiler, it can catch on fire.
 
Fisher's Mom said:
I'm not good with the broiler, Derek, but here's one thing I learned - actually the only thing. When you put the aluminum foil down to keep the broiler a little cleaner, grease can seep down under it into the broiler pan. If you don't check for this the next time you use your broiler, it can catch on fire.
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So you had an oven fire? Then what? Scary.
 
buzzard767 said:
So you had an oven fire? Then what? Scary.
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OMG, I used to have them practically weekly! Not huge. But enough to scorch the tiles under the stove. Usually it was the broiler. I had 2 fire extinguishers in the kitchen and used them on several occasions. It scared the hell out of my friend and her family who lived here with me for a year once. I told her I was always catching stuff on fire but she never really believed me til she lived here. That's how I know I'm a much better cook - I haven't had anything catch on fire in almost 2 years!:chef:
 
Fisher's Mom said:
OMG, I used to have them practically weekly! Not huge. But enough to scorch the tiles under the stove. Usually it was the broiler. I had 2 fire extinguishers in the kitchen and used them on several occasions. It scared the hell out of my friend and her family who lived here with me for a year once. I told her I was always catching stuff on fire but she never really believed me til she lived here. That's how I know I'm a much better cook - I haven't had anything catch on fire in almost 2 years!:chef:
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Ah yes I know the cooking style, the smoke alarm tells you when your dinner is ready. One of my son's is married to her also, she does know how to make a reservation though. :mrgreen:
 
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