Anonymous Modernist 3357

Hi I got a question for this one too. I get the idea of simulating the coals with the broiler. What I dont get is why I need to brown the meat first, put in the other ingredients, put the lid on and then under the broiler. (2-99) If the broiler heats the lid, which then radiats the surface of the meat so the maillard reaction occurs, why do I need to brown the meat first? The buttom of the meat won't get any of the lid radiation ofcause, but if I where doing this old fassionon a fireI would'nt brown the meat first anyway, or did i get something the wrong way? Also, doI use the broiler the entire time of cooking, or just until the lid is hot enough? and how hot should my oven be?I don't think my oven has got more then one broiler setting, which is full power! so could'nt that burn the meat? Thanks Soeren

Hi on page 2-24 there is a guide to cook you fish under the broiler. I layed the fish on shallots and covered the fish(salmon filet)in white wine with only the skin above the wine. pretty quickly after the fish whent under det broiler the skin startet turning dark, wich only made the proces of burned skin faster after 6 min in the oven the skin was burnt and the fish still raw inside Did I miss something in the guide or do you have any suggestions to what I might do different next time? Sincerely Soeren