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Post by nana on Dec 10, 2018 19:49:06 GMT -5
Has anyone ever tried or posted about this? I was broiling a split chicken, and somehow the heat made it kind of contract, so that it kind of raised itself up so that it was thicker than it should be. Even with the broiler pan at it's lowest level, the skin was getting charred way before it could possibly have been done. So...I turned the broiler flame off and left it there, thinking the residual heat of that big old cast iron burner and the sizzling hot platter(it was good and preheated) would finish the job, since the skin was pretty much done. I'd say it was under the flame for about 7 or 8 minutes, and coasting for about 25 minutes. Not quite enough to get the deepest parts of the joints done. It would probably have been enough if I had cut the chicken into pieces, maybe. I shamefully had to pop it in the microwave to get the pink out.
It's not worth experimenting too much, I guess. There's no real insulating properties to the broiler box, so it is probably just a pipe dream. But I sometimes grudge how much gas it takes to preheat the broiler and then broil something small.
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Post by mach12 on Dec 11, 2018 0:01:15 GMT -5
I'm sure not the expert cook but I'm starting to get a good feel for cooking with Pepper. I kind of did that yesterday with a London Broil cut of beef that was thicker than normal. I followed the Idle Hour instructions to preheat for 10 minutes on full flame with the bare platter raised all the way and then lower the platter to where the meat is about 1" from the burner and broil the meat. Then you remove the meat and let it rest for 10 minutes, at least with London Broil. I checked it with a meat thermometer after broiling it and it was barely heated in the center. I knew it would warm up some while resting but didn't think it would cook quite enough so left it in the broiler box to rest instead of removing it. It was the exact medium rare I was aiming for. It seems to retain enough heat to extend the cooking for at least that long, though I'm sure at a slower rate.
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Post by pooka on Dec 11, 2018 4:07:01 GMT -5
I'm sure the cast aluminum Sizzler Platter helps retain some heat, but the broiler box has some big ventilation holes to quickly dissipate the heat. The very first versions of the broiler in the models 1141 & early 7141 had a porcelain pan with a grate & a cast iron griddle, so items would cool more quickly than the platter. The cast iron griddle would hold heat longer than the aluminum ones, but that heat would go up & away. I'd say if you'd cover the item with aluminum foil while resting would help hold the heat a bit longer.
The chef, Lydia Shire said in an article in Style Carrot in 2009 that "she cooks chicken legs quite a lot" in the broiler. That's about the thickest thing you can cook properly in the broiler.
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Post by mach12 on Dec 11, 2018 12:51:06 GMT -5
I'm sure the cast aluminum Sizzler Platter helps retain some heat, but the broiler box has some big ventilation holes to quickly dissipate the heat. The very first versions of the broiler in the models 1141 & early 7141 had a porcelain pan with a grate & a cast iron griddle, so items would cool more quickly than the platter. The cast iron griddle would hold heat longer than the aluminum ones, but that heat would go up & away. I'd say if you'd cover the item with aluminum foil while resting would help hold the heat a bit longer.
The chef, Lydia Shire said in an article in Style Carrot in 2009 that "she cooks chicken legs quite a lot" in the broiler. That's about the thickest thing you can cook properly in the broiler. They also vent out the back of the broiler box so there's certainly no heat retention. The heat comes from the platter and I think keeping it in the broiler box slows down cooling of the platter and keeps the meat cooking a bit. We got these London Broil cuts for 75% off because they had reached the pull date so brought them home and tossed them in the freezer. I thawed a second one yesterday and put it in the fridge in a marinade last night and will cook it tomorrow and this time I plan to pan sear it and then cook it in the well with the gas turned off. London Broil is a tough cut of meat so is a good one to really test the impact of CWTGTO. I'm still like a kid with a new toy.
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