St. Ignatius Post

Broil Meat to Add Flavor,
Says Nutrition Specialist

You know there's something special about a broiled steak, and there are other meats that seem extra good when broiled.

Frances Cook, foods and nutrition specialist, University of Illinois college of agriculture, lists these meats as excellent for broiling: Steak or ground meat one inch thick, lamb chops one inch thick, liver one-half inch thick, ham one-half inch thick, and fish steaks.

These take about 15 minutes to broil.

Remember a few simple rules for perfection when you broil meat, Miss Cook says. Let the meat stand at room temperature about 30 minutes before broiling so it won't be thoroughly chilled. Brush any meat except pork with melted fat.

It's best to preheat the broiling unit five to 10 minutes, but do not preheat the pan. Set the temperature control at the position for broiling. And place the rack where meat will broil best—usually where meat will be three inches from the source of heat.

The meat should be turned only once, Miss Cook points out. Broil it half the required time on one side, half on the other.