Technique of the week - Broiling

This week are we covering the art of broiling. Broiling is exposing food to direct heat and can be used on a variety of foods. This time around Chef Andrew Gruel, from Slapfish, joins Neil break down this very hot technique.

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We would love to see you try this weeks technique. Join us on Twitter or Instagram with #TechniqueOfTheWeek at @ForkReporter or email us at ForkReporter@iHeartMedia.com