I use the grill element of my oven a lot, not just to brown the surface of foods that I’ve baked in the oven (such as gratins and fruit tarts), but also to quickly cook dishes. Because the heat is concentrated and intense, you have to watch the food carefully, to make sure it’s not browning too fast; if it is, move the pan further from the grill.
Grilled razor clams with uni and karasumi
This easy recipe takes less than 10 minutes to prepare from start to finish. It’s also...
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