Gratin

When browning, browning or encrusting forms on the surface of a food by strong top heat ( radiant heat ) a brown crust, which develop from carbohydrates and protein roasted flavors (see Maillard reaction).

For occasional browning a normal oven with top heat is suitable in restaurant kitchens a " Salamander" is used for this purpose, an open, powered by electricity or gas appliance in which the courts can be baked in portions quickly. Are also common gas-powered blow lamps, to caramelize the surface of desserts.

To gratinierende salty dishes are often coated with a mixture of egg, cream and cheese, desserts with sweetened whipped egg whites, the caramelized. Since browning takes only a short time, the rest of the ingredients must be already cooked.

As a dish rather shallow containers of metal, stoneware or fireproof glass come into question, as far as they do not have handles made ​​of plastic or wood.