macrakis@harvard.ARPA (Stavros Macrakis) (10/03/85)
After many years of poor broiling (UK grilling) from my gas and electric ranges, I'm considering getting a stand-alone electric broiler. Since my apartment doesn't have a terrace, charcoal is not an option. The only true (open-air) broiler I know of is the Farberware -- and the gastronomic literature seems unanimous on the advantages of open rather than closed broiling. I'd be interested in reports on it or others, and on pricing. Thanks. -s
macrakis@harvard.ARPA (Stavros Macrakis) (10/10/85)
Thanks to Brian Reid and Henry Lewis's advice, I decided to buy the Farberware `Open Air' Grill and Rotisserie. I found one in the Want Advertiser for $25, and had a delicious roast chicken the other night. I have not tried steak yet: Lewis mentions problems with getting the outside seared, so I will get my steak cut thick. Reid and Lewis agree that it is better than most gas ranges (especially the kind you find in graduate student housing) but probably about even with good electric ranges. It turns out to be quite easy to clean--everything is stainless, and my chicken didn't splatter at all onto neighboring counters. Since my current method of broiling is pan-broiling, it's bound to be cleaner than that! The only problem now is storage space for the monster, which doesn't fold up much. -s