I believe you are not among the 30. And also, pocketbook ouch.
One of our favorite things to cook is a London broil. You broil it on both sides right up under the broiler and then make a sauce out of more parsely, lemon and butter than you think is possible. It is foolproof and so fricking yummy.
Thanks! The London Broil sounds awesome. Particularly if you're making it.
Do you make the sauce out of the stuff juice that drips down the rack? And does this require another pan? (though this could turn into motivation to acquire new one)
Oo, broiling is my favorite way to prepare meat! I usually just slop Worstershire sauce, pepper, and garlic salt on top and broil my steak that way. Broiling, however, is only just catching on in England. You can't buy broiling plate/rack combos in homeware stores, and many ovens don't have the heating element up top.
I know, it's weird, what with the whole "London broil" thing. I can't explain it! But I do love a good broiled steak.
I also can't explain why baking racks exist. I've only ever used them to cool things off.
But then, why do baking racks exist? Nobody expects the Pannish Inquisition!
I have to confess that I have *never* figured out how to broil things in the broiler, I just sear them on the stovetop.
Theoretically, I should be opposed to non-reusable-forever things, but at the supermarket and even the 99 cent store you can buy aluminum foil pans that fit the broiler so you can easily retrieve the juices and make sauce out of them (...and the juices do not get stuck onto the broiler...)
I'm pretty sure I could find something to be a broiling pan, and something to be a broiling rack. But by the time I did that, I'd have to rest a while before the intense work of finding something to broil.
Also, I have this hunch that the leaner cuts of meat used for stir fry might be too dry to broil?
Clearly these kinds of dilemmas are why canned tuna was invented.
I don't actually know, but I think that the difference between broiling and stir frying is not so much tenderness as how the meat is sliced--I know that people certainly broil steaks but (if they can afford it) also thin-slice the same cuts for stir-fries.
As long as you do not have an excessively sensitive smoke alarm, you can put a little butter or olive oil (or a mixture) in a really hot frying pan and pan-broil the steak or fish or (as long as it's flat) chicken, and then make the sauce in the pan. As for the train wreck that the pan looks like afterwards, there's always OxyClean...
Comments 9
One of our favorite things to cook is a London broil. You broil it on both sides right up under the broiler and then make a sauce out of more parsely, lemon and butter than you think is possible. It is foolproof and so fricking yummy.
Reply
Thanks! The London Broil sounds awesome. Particularly if you're making it.
Do you make the sauce out of the stuff juice that drips down the rack? And does this require another pan? (though this could turn into motivation to acquire new one)
Reply
I know, it's weird, what with the whole "London broil" thing. I can't explain it! But I do love a good broiled steak.
I also can't explain why baking racks exist. I've only ever used them to cool things off.
Reply
Does this mean "London broil" is like "English muffins" -- impossible to find in England?
I now have this image of English people turning their ovens upside down to broil stuff. Unless baking racks are involved somehow.
Reply
Nobody expects the Pannish Inquisition!
I have to confess that I have *never* figured out how to broil things in the broiler, I just sear them on the stovetop.
Theoretically, I should be opposed to non-reusable-forever things, but at the supermarket and even the 99 cent store you can buy aluminum foil pans that fit the broiler so you can easily retrieve the juices and make sauce out of them (...and the juices do not get stuck onto the broiler...)
Reply
I'm pretty sure I could find something to be a broiling pan, and something to be a broiling rack. But by the time I did that, I'd have to rest a while before the intense work of finding something to broil.
Also, I have this hunch that the leaner cuts of meat used for stir fry might be too dry to broil?
Clearly these kinds of dilemmas are why canned tuna was invented.
Reply
I don't actually know, but I think that the difference between broiling and stir frying is not so much tenderness as how the meat is sliced--I know that people certainly broil steaks but (if they can afford it) also thin-slice the same cuts for stir-fries.
As long as you do not have an excessively sensitive smoke alarm, you can put a little butter or olive oil (or a mixture) in a really hot frying pan and pan-broil the steak or fish or (as long as it's flat) chicken, and then make the sauce in the pan. As for the train wreck that the pan looks like afterwards, there's always OxyClean...
Reply
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