Wednesday, February 22, 2012


For those of you who know me personally, you might remember my thrill when I moved into my new apartment and not only did it have a gas stove and oven, but also a separate broiler. Today I an going to gush about the wonders of a broiler. I love broiling my chicken tenders instead of browning them in a pan because the tops get so nice and crunchy while the chicken itself is still super moist and juicy. When glazing a piece of meat, its nice to trap the natural moisture into the meat and then add the glaze for the last few minutes. It is quicker than baking and less work than pan browning. I always use aluminum foil when I broil because broiling pans can be such a pain to clean. If you haven't tried out your broiler, do!

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