Ask Food Network

Food Network Kitchens

Wednesday, March 26, 2008

I've noticed that when they broil something on Food Network, they put it on the oven rack and close the door. I was always taught to leave the oven door open when broiling. What gives? - Billie Gregory, Allentown, Pa.

In older ovens, there was a maximum temperature the oven could reach, after which point it would shut off. So, when broiling in an older oven with the door closed, you'd be getting direct heat from the broiler, and radiant heat as the oven warmed up from the broiler.

As radiant heat built up, it would eventually trigger a shut-off. Keeping the oven door open meant that the radiant heat would have a much harder time getting to a temperature that would effect a shut-off.

With newer ovens, that tends not to be necessary. The ovens we have on set here are the kind that can broil with the door closed without a problem.

How is phyllo dough made and stored? - Cate Pearson, Hobart, Ind.

You can certainly make phyllo dough at home. It's a paper-thin flour-, water- and oil-based dough that derives its texture from the long strands of gluten formed by thorough kneading.

The paper-thin part is where it might be tricky. Like strudel dough, it's traditionally formed by stretching the dough over the back of one's fists, to the point where it's the length of a (big) kitchen table and thin enough to read newspaper through. (You can cheat in the initial stages by using a pasta machine.) Once it's that thin, it can be cut into sheets with scissors or a knife and should be covered as soon as possible to keep it from drying out. It's best to keep it extremely well-wrapped in the freezer and thaw when needed, as it becomes brittle very easily.

A friend has a chili recipe that calls for "blooming" the spices. What does that mean? - Debra Grossman, West Orange, N.J.

When you're using dried spices, you can maximize their flavor potential by toasting them in a hot pan with or without oil. Heat a pan for about 30 seconds on high, then add your spices. Stir them until they release their aromas (about 20 to 30 more seconds), then remove from heat so they don't scorch. If your recipe calls for grinding spices yourself, toast them before you grind them, because it's easier to toast whole spices than powder.

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