Grilled
Grilled meat can be considered the modern variant of one of the most ancient techniques: the technique to cook directly on fire. The food is cooked on a preheated grill, put on a heat source of high heating power (the temperature can reach 600°C), which emits a considerable amount of infrared radiation, mainly responsible for the cooking food. The high amount of heat allows a rapid browning of the meat and the main difficulty of grilling is in the ability to achieve the right balance between the heat and the distance between source and dish, in relation to the thickness and the kind of food to cook.

Grilled

Grilled meat can be considered the modern variant of one of the most ancient techniques: the technique to cook directly on fire. The food is cooked on a preheated grill, put on a heat source of high heating power (the temperature can reach 600°C), which emits a considerable amount of infrared radiation, mainly responsible for the cooking food. The high amount of heat allows a rapid browning of the meat and the main difficulty of grilling is in the ability to achieve the right balance between the heat and the distance between source and dish, in relation to the thickness and the kind of food to cook.
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