Best techniques for grilling

If you have a barbecue, you will surely always use it to prepare food grill or grilled. This is the most common and used grill cooking technique which consists of placing the embers under the grill and once they have reached an optimal temperature, place the food on top so that they cook while they are impregnated with that characteristic smoky flavor and aroma.

However, beyond the grill, there are other cooking techniques on the grill that will allow you to give a 360º turn to your preparations and leave your guests with their mouths open. That's why, from Hornos Jumaco, manufacturers of grills Y barbecues, we want to share with you some of the main techniques for cooking on the grill.

stir fry

We are more than sure that sautéing is a cooking technique that you are familiar with and have used on numerous occasions. The stir-fry is based on cook food based on flick of the wrist using a frying pan with very hot oil.

But… What if we told you that they can also be sautéed on the grill? For it you will need a chestnut (a frying pan with holes in its bottom) previously greased with oil that you must heat on a strong ember. When the chestnut maker is hot, all you have to do is add the food to be cooked and sauté it while moisturizing it with oil spray.

Also, if you don't have a chestnut maker you can also skip your grilled food with the help of a steel strainer or from a wok. If you use a wok, you should know that the procedure is the same, but the finish changes since, as it does not have holes, the food does not come into direct contact with the smoke, but in return the food juices are not lost.

This technique is especially suitable for cooking vegetables, potatoes and seafood such as prawns or prawns.

confit

Confit is a technique frequently used in haute cuisine but due to its simplicity it is within the reach of any chef, both professional and amateur. To confit we will only have to introduce the desired food into some type of fat such as, for example, olive oil, lard or clarified butter and cook it at 60-90^orC until completely tender.

As was the case with the stir-fry, we can confit products on our grill or barbecue. To do this you must have a pot or saucepan that resists high temperatures and place it on the grill in an area where the temperature is lower and check that at no time do they exceed 90^orc.

And if you want to give them an extraordinary touch to your food, once candied you can grill food for a few seconds so that they acquire a crispy finish and are impregnated with the flavor and aroma of the smoke.

Some products that look great candied are potatoes, carrots, onions, duck and rabbit.

at low temperature

In the professional kitchen this technique is increasingly used thanks to the excellent finishes that are achieved However, this technique can also be done at home by cooks who are not professionals. We tell you how!

The first thing we have to do is cook vacuum-packed foods at low temperatures (between 50 and 100^orC) for hours until the products are perfectly cooked.

Once the food is ready, all you have to do is give them a finishing touch on the grill to have a delicious dish and on point with the smoky aroma of the coals, a crispy exterior and an interior so tender that it practically falls apart.

This technique has A lot of advantages:

• Vacuum cooking at low temperature prevents food from passing or overcook.
• Being vacuum packed the products preserve and retain all their properties, nutrients and juices.
• You may prepare a large quantity of each food and book them so that when you want to cook them you simply have to give them the final touch of grill. You will get exceptional dishes in a few minutes.

Octopus, fish loins and pork ribs These are just 3 of the many foods that you can prepare with this technique and that are a real delight for the five senses.  

If you are looking for a grill or barbecue for your restaurant or for your home, do not hesitate to contact with us. At Hornos Maestro Jumaco we have a wide catalog of built-in barbecues for chalets and industrial barbecues for hospitality. Our specialists will advise you on choosing the best grill according to your needs. In addition, we can make it for you 100% tailored for you.

Source:

Benayas, JM, Celada, E., & Hernández, A. (2018). Between embers: the secrets of the fire kitchen. Planet.

Summary

Article Name

Best techniques for grilling

Description

From Hornos Jumaco, manufacturers of grills and barbecues, we tell you what are the best techniques for cooking on the grill with which to delight the palate and diners.

Author

Jumaco Maestro ovens

Publisher Name

Jumaco Maestro ovens

Publisher Logo