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A coal or wood fire that has been reduced to a flameless glowing bed, also does
good broiling.

But it is the broiler in the eléctric or gas range which does most of the broiling
in today’s home kitchens—and a well-designed broiling unit which gives a big
area of even heat, does an excellent job. Such a broiler should be fully pre-heated
before you start to cook. (Electric table-broilers have been coming on the market
lately, which have a sufficiently large and powerful unit to do good broiling—and
being portable, these units allow you to set up operations any place from dining
room to porch or recreation room.)

My advice as to broiling procedure, for the utmost in good eating and
digestibility, is:

(1) Pre-heat broiling unit (or make ready the bed of hot coals). Heat broiling
rack. When meat is ready, grease rack with a piece of fat cut from the meat and
speared on a fork for easy handling.

(2) With a sharp knife or scissors, slash the fat bordering a steak or chop at
intervals of an inch or so; this will prevent meat from curling up, during cooking.

Brush a very lean meat on both sides with cooking oil or soft fat.

Season surfaces nicely with salt and pepper—sometimes a little mustard is
also liked.

A steak is sometimes marinated by standing it in a highly-seasoned mixture
(a marinade), turning to give each side a half hour or thereabouts, in the flavorful
liquid.

Arrange meat on prepared broiler rack.

(3) Slip broiler into place, about 3 inches from source of heat, and, turning
during the cooking period (the first side requires a little longer time than the second
side, because the meat is already warmed for the latter), cook meat to the degree
of “‘doneness’’ you like best.

Vegetables such as raw tomatoes, mild onions or par-boiled potatoes, yams,
carrots, parsnips, turnip (all cut in rather thick slices) can be brushed with soft
fat, sprinkled with seasoning and broiled along with the meat.

(4) Serve meat, piping hot, on heated platter, with suitable garnish to give a
touch of color contrast with the rich tones of the meat.

PAN-BROILING—An alternative to the true broiling just described, and for use in
the cooking of tender ‘‘short-order’’ meats when proper broiling facilities are lacking.

(1) For this method, use a frying pan—as heavy a one as possible. Heat it, and
grease it well with a piece of fat cut from the meat and speared'on a fork for easy
handling.

(2) Have meat ready—the fat slashed and the meat seasoned nicely, as described
under “‘Broiling.”’

(3) Place meat such as steak, chops, patties, cutlets, exactly where you want it,
on the hot pan; it will stick fast, at first, but will come away from pan easily when
the surface is well seared.

(4) As soon as first side is seared, turn the meat to sear second side; never pierce
the lean part with a fork—that allows too much juice to run out, so thrust fork
into fat or use tongs for turning meat.

(5) Cook meat to desired degree of ‘‘doneness.”’

(6) A little gravy may be made, by adding a very small amount of stock or

‘water to thé browning in pan—or a little butter may be browned in: pan; season

LESSON 13 102