Briwa has a nice discussion of this. I just want to add a few comments.
They are important for saute, as he points out, but critical for broiling.
You do not want to broil something in a pan that is significantly larger than the thing broiled, and not covered somehow around what you are broiling with something else as well...
The reason for this is that the uncovered pan area, around a broiled thing, will very quickly burn, char, and destroy the flavor of the broiled thing itself.
One is constantly getting, say, steaks, broiled by themselves, in individual broiling pans, even in very fine restaurants, where this is commonly, routinely, done...
You can try to find a pan just the size of the thing broiled, but this is almost impossible.
The alternative is to sprinkle something around the broiled thing; that is usually the best alternative.
One is constantly getting, say, steaks, broiled by themselves, in individual broiling pans, even in very fine restaurants, where this is commonly, routinely, done...
You can try to find a pan just the size of the thing broiled, but this is almost impossible.
The alternative is to sprinkle something around the broiled thing; that is usually the best alternative.
No comments:
Post a Comment