According to a survey carried out by Groupon Latin America, barbecue is one of Brazilians' favorite foods. With technological developments, the equipment used to prepare barbecues has become increasingly practical and modern. A great example of this evolution is the Char Broiler.
In this week's article, learn more about this essential piece of kitchen equipment for those who want to add a smoky note to the flavor of their dishes. Let's go?
A good Char Broiler surprises when it comes to grilling meat, fish and seafood. The most surprising is the result with vegetables, which after grilling, with a little olive oil, salt and a pinch of black pepper, enhance any dish in aesthetics and flavor, with very low CMV. When the fat from the meat falls into the hot deflectors, it generates smoke that brings a slight smoky flavor.
The Char Broiler is a piece of equipment with heavy cast-iron grates, guaranteeing greater heat retention in a uniform manner, reducing gas consumption and cooking time.
The most interesting thing about this equipment is its similarity to conventional barbecues, but with less smoke emission, making it ideal for use indoors.
The benefits of the Char Broiler include:
- Much faster preparation - A hamburger takes an average of four and a half minutes to be ready. Meat portions of 200 grams, on the other hand, take just five minutes;
- Less smoke during cooking compared to traditional barbecues;
- Light smoky flavor and juicier meats. Keeps the juices in the meat, so the protein doesn't dry out;
- Less fatty and healthier foods;
- High temperature controlled by flame adjustment;
- Operator safety: a good Char Broiler should have a pilot light;
- Perfect marking on the grill.
In addition to the benefits mentioned above, one of the great advantages of the char broiler is that it has versions in different sizesand can meet different needs. In professional kitchens, optimizing space is essential and can have a direct impact on productivity.
But after all, charcoal or gas grills?
To answer this question, you need to analyze the entire cooking process. In fact, the most important thing is how much heat the food will absorb, determining its degree of cooking: medium or medium-rare.
When using coal, it is more difficult to control the temperature, unlike adjusting a gas flame. The ingredients for combustion are basic: fuel and oxygen. If the amount of oxygen is not sufficient, the combustion process will be incomplete, producing carbon monoxide. In a well-regulated gas grill, on the other hand, the gas is automatically mixed with the right amount of air in the burners.
However, the question arises, what about the "charcoal taste, is that possible with gas?" In fact, the taste of grilled food doesn't come from the charcoal, but from the intense browning that occurs on the surface of the food and the fat that drips into the baffles.
Macom has professional Char Broilers in a variety of sizes to suit your kitchen.
Any questions?
Get in touch with our experts and schedule a visit to our experimental kitchen MacomLAB to prove its efficiency and versatility.
