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"This week, Christopher Kimball asks Bridget Lancaster, &amp;quot;Why is it that our simplest recipes always turn out to be the most complex, at least in terms of engineering?&amp;quot; It&amp;#039;s a frequent question I ask myself when watching anything from America&amp;#039;s Test Kitchen, and this week&amp;#039;s episode of Cook&amp;#039;s Country is no exception. The simple act of broiling a steak involves trimming the fat, rigging up a roasting pan/cooling rack contraption with salt at the bottom of the pan and baking the steaks for 6-8 minutes at 375 degrees! We get a food science lesson from Kimball on how broiling works (he calls it &amp;quot;grilling upside down&amp;quot;), complete with a warning that not all broilers are created equal. Using the &amp;quot;toast test,&amp;quot; you can determine how hot your broiler is. Take a slice of bread, put it in the top rack of your oven. The faster you get toast, the hotter your broiler is. Depending on that will determine how long you broil your steaks. If I actually had bread in the house right now, I would conduct my own scientific experiment to see how strong my broiler is. Alas, that experiment will have to wait. I must admit that the salt idea mentioned above is pretty ingenious. The rationale is that the salt absorbs the meat drippings, which prevents smoking in the oven.  The other recipe this week is for super stuffed potatoes, and again our neighbor Axel has a bone to pick with his wife Donna&amp;#039;s cooking. I&amp;#039;m really starting to feel sorry for her! Between this and the fried chicken episode, if I keep following all the Cook&amp;#039;s Country recipes, my arteries are going to be completely blocked by the end of the year. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a23652/cooks-country-recap-broiling-a/>