Salamander
A salamander is a small broiler used in professional kitchens to quickly brown, caramelize, or melt food. It operates with high heat from above, allowing for precise finishing techniques.
What it means in a kitchen
In a working kitchen, a salamander is essential for tasks such as melting cheese on dishes like French onion soup or browning the tops of gratins. Its speed and intensity allow chefs to achieve a perfect finish without overcooking the underlying ingredients. Mastery of the salamander can greatly enhance the presentation and flavor profile of a dish.
Common misunderstanding
Many people confuse a salamander with a standard oven broiler, assuming they function the same way. However, a salamander is designed for high-intensity, quick cooking and is often used at a closer distance to the heat source, allowing for more control. Additionally, it is not intended for cooking food through but rather for finishing touches.
Example
For example, when preparing a classic French onion soup, you would place the bowls under the salamander to melt and brown the Gruyère cheese on top. Set the salamander to a high temperature, typically around 500°F (260°C), and watch closely to achieve the desired golden crust.