Julius_Van_Der_Beak
Up the Wolves
- Joined
- Jul 24, 2008
- Messages
- 19,429
- MBTI Type
- INTP
- Enneagram
- 5w6
- Instinctual Variant
- sp/so
Steak (bottom round) with my a sugar/paprika/cayenne/salt rub broiled in a toaster oven. My attempts to cook steak on a stove top produed way too much smoke. I would have broiled it in an oven, but I was afraid that the broiling pans I had wouldn't hold up to under broiling temperature. All the pans I had said not recommended for above 400 o4 450 and I know broiling is usually at least 500. Luckily, my toaster oven came with pans and it said they could be used broiling, so I assumed those were fine.
I'd love to know more about the science of baking vs. broiling. I know it's the direction the heat comes from as well as the temperature, but why is one better for steak and the other better for roasts?
I'd love to know more about the science of baking vs. broiling. I know it's the direction the heat comes from as well as the temperature, but why is one better for steak and the other better for roasts?