A: Charcoal fire!

Why the charcoal fire? Because there is a misconception that barbecue depends on fire! Barbecue depends on heat radiation. So leads to another charcoal mistake: charcoal after the start of barbecue... Is wrong. Grilled at this time, the meat is blackened by smoke and cooked particularly slowly.

The right thing to do is wait until the coals have lost their flame and begin to coat with an ash crust. At this time, the carbon is orange, the internal temperature reaches 1100 ° C, and the amazing heat radiation is emitted to roast meat as the best.

What about the gas barbecue, you might ask? Natural gas can reach 1900℃ after combustion. But (hey hey nest)! The thermal radiation of natural gas when it burns is very low. As the chef mentioned, the barbecue uses heat radiation! It's not the flame temperature. So these equipment manufacturers know that natural gas, although clean and very hot, can be a headache if it is not used efficiently. So you can see that some special materials are added to the top of the gas stove to absorb the flame temperature and emit thermal radiation when heated (volcanic lava/metal products/ceramic plates and so on). But even so, his radiation material can hardly raise the temperature beyond 800 ° C.

From what has been discussed above, you should understand that... It looks like natural gas can kill carbon grills. In fact, the amount of thermal radiation provided by carbon ovens can easily reach more than twice that of natural gas ovens. This is also one of the important reasons why natural gas furnaces are very popular in North America, but it is still impossible to eliminate carbon ovens.

That's all the chef has said, but he hasn't even started talking about the equipment. So without further ado:

I won't say much more about cooktops, but there are four main types:

Open burner

Covered burner

Heavy stove head, ordinary stove head with a layer of thickened steel plate. Can handle some particularly heavy utensils

Induction cooker

Oven:

Traditional oven (mainly burning natural gas, but also electric)

Convection oven, in which a fan accelerates the flow of gas in the oven. If this is the temperature in your home, the chef would recommend lowering the baking temperature by a moderate 10 ° C or more. Why does the chef have to say that. Because the ordinary oven is still air, the heat distribution is not uniform. Traditional baking recipes give a temperature based on the power transfer oven. All right, hey, nest... As the air moves, it speeds up the heat of the food. Therefore, it is most stable to appropriately lower the temperature.

There are also some new products on the market:

Slow ovens and thermostatic ovens, for example, are used to keep prepared food stable for serving.

Steamer oven (or combi oven) can operate in three modes:

Steaming box/oven and simultaneous steaming roast. The advantage of steaming at the same time is to heat the ingredients at a very humid high temperature. This will effectively avoid the biggest problem of the oven, the atrophy of ingredients and the loss of moisture. And the speed of steaming and roasting is also very fast. Some of these ovens also add the function of smoke. You can really do anything.

BBQ oven or smoke oven Smoked salmon is cooked in this oven.

Infrared oven uses infrared light to heat food.

Finally, I want to introduce the chef's favorite and most difficult wood-burning oven.

These ovens are still very popular in the industry, especially among traditional cooks. Italian pizza and traditional European buns are particularly good baking methods in this oven. However, this oven has many shortcomings, and it is extremely demanding for the cook's craftsmanship.

The last one is the microwave. There's nothing to say.