How to Pan-Broil

Ingredients

• Tender cuts suitable for broiling
• salt
• pepper

Method

1. 1

   1.

2. 2

   Place meat in heavy pan or on a griddle.

3. 3

   2.

4. 4

   Cook slowly.

5. 5

   The pan or griddle does not need to be preheated.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 177. The excerpt below is the record exactly as published.

salt and pepper , if desired. It matters little whether a roast is salted be¬ fore or during cooking, because when it is done, the salt has penetrated only to a depth of about half an inch. 2. Place on rac\ in an open shallow roasting pan , with fat side up. The rack holds the roast out of the drippings; with the fat on top, the roast will do its own basting. 3. Insert a meat thermometer so that its bulb is in the center of the largest muscle. The ther¬ mometer should not touch bone or fat. 1These and the accompanying tables are used by courtesy of the National Live Stock and Meat Board. 4. Add no water and do not cover. Roast¬ ing is a dry-heat method of cooking, and if the pan is covered or water added, the method becomes a pot roast. 5. Roast in a slow oven , — 250° to 350° F. 300° F. is the best all-round temperature, but the temperature varies with the size of roast and kind of meat. The oven may be started just as the roast is put in, or it may be preheated. 6. Roast to the desired stage of doneness. There will be no overcooking or undercook¬ ing if a meat thermometer is used for deter¬ mining when the roast is done. How to Broil. Tender beef steaks, lamb or mutton chops, sliced ham or bacon, and ground beef or lamb are suitable for broiling. Fresh pork and veal are seldom broiled. Steaks and chops should be cut at least an inch thick for best broiling and a slice of ham at least half an inch. These steps show how to broil: 1. Turn the oven regulator to "broil” (350° F.). The broiler may be preheated or not, as desired. With some broilers thick steaks or chops may be cooked without pre¬ heating the broiler. 2. Place meat on rac\ of broiler pan ad¬ justed so that the top of the meat is two to three inches from the heat. Steaks or chops one and a half to two inches thick should be at least three inches from the heat; those one inch or less in thickness, about two inches. 3. Broil until top side is brown. The meat should be approximately half done by the time it is browned on top. 4. Season the top side with salt and pepper. For a slice of ham or bacon this step would be omitted. Steaks and chops brown better if browned before salting. 5. Turn and brown the other side. For de¬ termining accurately when a thick steak is done, a meat thermometer may be used; for [199] U.S.D.A. Oven Broiling • Steak is placed on the rack of the broiler pan, which has been adjusted so that the top of the meat will be 2 to 3 inches from the heat thick chops or patties, insert the thermom¬ eter in one of them. 6. Season and serve at once on a hot platter. How to Pan-Broil. The same tender cuts suitable for broiling

Cook this with the app: pantry check, scaling, and the assistant.