Ever wonder how steak houses get that perfect crust on a filet mignon? They don’t always use a grill. Sometimes, they pop it under a salamander broiler (yes, that’s the fancy restaurant name). Your home oven’s broil function is the humble cousin.
Try it with a thick pork chop or a salmon fillet. Broil for a few minutes per side, and you get a caramelized outside with a juicy, tender inside. No flipping required? Actually, yes—flip it once for even cooking, but keep it quick.
And here’s the kicker: it works on leftovers. Cold pizza under the broiler for 90 seconds? The cheese gets bubbly again, the crust gets crackly. It beats the microwave every single time.
When Using Oven Broiler at Joshua Fort blog
The Sweet Side of Broiling
Desserts? Oh, absolutely. Think crème brûlée—that brittle sugar top? You can make it at home with a broiler and a torch-like patience. Sugar plus heat equals magic.
Slice some peaches or pineapple, sprinkle with brown sugar and cinnamon, then broil for a few minutes. You get a sticky, caramelized fruit that’s perfect over ice cream. It’s like a campfire s’more, but without the mosquitoes.
