bobmark226
01-30-2006, 07:14 AM
I was too embarrassed to admit that a few weeks ago when broiling some loin lamp chops, I had yet another kitchen fire. I was doing the Hoisin marinated chops in the recent lamb chop thread here and precisely followed the directions which said to put the oven rack three inches from the broiler, then put the chops on a rack over a foil covered sheet. Within four minutes of the six-per-side broiling time, they were in flames. Out came the baking soda, and the chops were actually edible, flame crusted and rare, almost cooked through, though far from perfect.
I'm doing the recipe again today. The chops are marinating now.
My first question is, using an electric broiler, should I opt for the high or low setting my range offers? I used high last time. Or should I just take the oven rack down another level and adjust the six minutes up a bit?
This is my last meal before major dental work this afternoon, so I'd really like to enjoy the chops, not to mention avoid another fire.
TIA,
Bob
I'm doing the recipe again today. The chops are marinating now.
My first question is, using an electric broiler, should I opt for the high or low setting my range offers? I used high last time. Or should I just take the oven rack down another level and adjust the six minutes up a bit?
This is my last meal before major dental work this afternoon, so I'd really like to enjoy the chops, not to mention avoid another fire.
TIA,
Bob