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Dishes to challenge a serious broiler?

Robert Lauriston Dec 3, 2009 12:29 PM

We just upgraded our range to a Wolf R304, about which the salesman warned, "Don't walk away from the broiler."

What can I do with a high-powered broiler that I couldn't with our old normal one?

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  1. Sam Fujisaka RE: Robert Lauriston Dec 3, 2009 12:37 PM

    Didn't you ever want a salamander? You could have gotten a Wolf for $3,000 - but now you don't need one. I've never seen the need for one.

    1. s
      smtucker RE: Robert Lauriston Dec 3, 2009 01:19 PM

      Broiled fish A la Moonan. Place a cast iron frying in your oven, 3-5 inches away from the broiler, and turn the broiler on high. Heat the pan for 15 minutes. [His cookbook says top rack, but with my infrared, that is just too close. I put my rack on the second level.]

      Meanwhile, cut your fish fillets into portion-sizes. Dredge the skin side of the fish through some melted butter [1/2 tbs per fillet]. Rub the flesh side with a bit of the melted butter and dust with bread crumbs and chopped herbs.

      When the pan is ready, pull it out, and place the fish in the pan. It will sizzle, and it might throw some smoke. Place the pan with the fish back into the broiler. Fish will be perfectly cooked in 4-6 minutes depending on the thickness of the fillets.

      This is good, fast and delicious. Better than restaurant salamander fish.

      1. cassoulady RE: Robert Lauriston Dec 3, 2009 01:24 PM

        I have a salamander and it gets hot hot hot. I like to make croque monsieur with it
        Not very exotic but fun.

        1. goodhealthgourmet RE: Robert Lauriston Dec 3, 2009 01:53 PM

          get a char on your steaks that's a bit closer to what you'd get in a restaurant.

          1. BobB RE: Robert Lauriston Dec 4, 2009 10:53 AM

            An industrial-sized batch of creme bruleƩ?

            1 Reply
            1. re: BobB
              Robert Lauriston RE: BobB Dec 4, 2009 11:12 AM

              We have a blowtorch for that.

            2. Scagnetti RE: Robert Lauriston Dec 4, 2009 11:10 AM

              Rao's Famous Lemon Chicken calls for an industrial grade broiler.

              Here's a link to a discussion which includes the recipe.

              http://chowhound.chow.com/topics/361268

              1 Reply
              1. re: Scagnetti
                Robert Lauriston RE: Scagnetti Dec 4, 2009 11:14 AM

                Mmm, thanks, I'll have to try that, especially since we have lemons and oregano in the garden.

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