Broil
Dry heat
Browning in dry air or radiant heat. Amplifies savory depth and bitterness. Tends toward crispy and juicy textures.
01At a glance
CategoryDry heat
Taste impact↑ Bitter, Umami
TextureCrispy, Juicy
02How to do it
- 1Set the rack close to the top element and preheat the broiler.
- 2Pat the food dry, oil lightly, and use a broiler-safe pan.
- 3Cook close to the element, watching constantly, until the top browns.
- 4Turn once for even color on thicker pieces.
03Doneness & pitfalls
Doneness cues
- A blistered, browned, or bubbling top within a few minutes.
- The surface is charred to taste without burning.
Common mistakes
- Broiling burns in seconds — never walk away.
- Wet surfaces steam instead of charring.
- Thick items char on top before the center cooks — sear, then finish lower.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
1.15×
Umami
1.20×
Fat
—
Heat
—
05Texture outcomes
Crispy9.0
Juicy7.2