Broiling. Broiling isn’t one of the most popular food preparation methods in the US, according to an NRA survey, but broiling is still an essential part of many restaurants’ menus. Here at Restaurant Supply, we’re very fond of broiled food as it’s healthier than a few other methods.
What’s the difference between baking and broiling?
Baking in an oven heats the entirety of the oven, attempting to create a uniform temperature throughout the entirety of the chamber.
Broiling, on the other hand, centers the heat from the top of the oven to cook some parts of the food more than the rest. This technique is used as a finishing technique for certain dishes.
For example, in this recipe for Slow-Cooker Thai Style Ribs, the broiling technique is introduced at the end of the cooking time, only to add a little crispiness to the already cooked (for 8 hours, sounds delish!) ribs.
What can be broiled?
Tons of things! Broiling isn’t strictly for meat or fish. Your broiler can be used as a cheesemelter, but it can also be used for other high impact kitchen tasks. Add a little bit of a crust to the salmon, or make that grilled taco sing with some of these Betty Crocker broiler recipes.
Commercial broiler vs. Home broiler?
If you’ve got a commercial broiler in your restaurant’s arsenal, there’s a high likelihood that you’re cooking steaks and other proteins at volume. A specialized piece of equipment, the Southbend Single Deck Gas Infrared Broiler comes to the rescue when working at scale.
Commercial restaurant equipment is also built for the long haul, providing the speediest broiling times around.
Take your cooking to the next level by putting a commercial broiler into your restaurant.
