"broiler" news and stories

Burger King shut down a Midtown Manhattan outpost today to unveil its new line of burgers: three whopping 7-ounce Steakhouse XT sandwiches abiding by the age-old "bigger is better" mentality of fast-food chains across the world. The "secret weapon" to differentiating their product from the offerings of other similar-minded burger chains? The environment-conscious Flex Broiler, which saves energy, reduces electricity and has lower gas emissions -- in addition to some serious grilling capabilities.

The souped-up broilers launch the Steakhouse XT burgers, which start at $3.99 on menus nationwide this week and provide extra-thick, juicy patties with 30% more beef than those of McDonald's Angus Third Pounders.

After having perfected their flame-broiling method for more than fifty years, marketing vice-president Brian Geis proclaimed Burger King has "taken the cooking platform to a whole other level." With the advent of the new broiler, the fast-food chain seeks to "push apart from other competitors in terms of taste and value."

Read Slashfood's A.1 Steakhouse XT review.

More on the new BK broiler -- and its products -- after the jump.

The heat resistant nature of silicone kitchen and bakeware is usually much-touted to home cooks by the manufacturers. This property is very useful for kitchen tools and, for example, pot holders, but the manufacturers often fail to mention the fact that silicone is so good at keeping the heat down that it can prevent your baked foods from browning in the same way that they ordinarily would if baked in or on a regular metal pan or some kind.

There is not much that can be done about an under-browned cookie without baking up a new batch, but with some foods (roasted vegetables or oven-fried chicken, for example), the reaction of many cooks is to slide the under-browned food under the broiler to finish it off. Do not do this if you are using any kind of silicone cook/bakeware, including a nonstick silpat. As some have found out, the heat from the broiler is so great that a kitchen fire can result very, very quickly. Stick to a tried-and-true metal baking sheet.

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I love pita chips. They're incredibly delicious, addictive and easy. They only take about 5 minutes to whip up and are so much fresher than anything you can buy, not to mention that homemade chips are healthier than anything you can buy. Serve the chips with hummus, guacamole, salsa or any other favorite dip. Feel free to vary the seasoning to your personal tastes by using chili or curry powders. You can make them in advance by letting them cool completely on a wire rack, then packing them in a plastic bag for a day or two.

Homemade Pita Chips

1 ½ tsp cumin
1 tsp Paprika
½ tsp Garlic Powder
Black pepper and salt, to taste
2 Pitas

Preheat broiler and line a baking sheet with aluminum foil.
Mix together cumin, paprika, garlic powder, salt and pepper. Set aside.
Cut Pitas into 8-12 pieces and split each piece in half to make thin chips. Arrange in a single layer on baking sheet. Spray with cooking spray.
Sprinkle evenly with spice mixture, but use your own judgment in deciding how much to put on the chips.
Broil for 3-5 minutes, until golden brown.

[Photo by Nicole Weston]