Monday, February 4, 2008
Food & Life The perfect grill?
Posted by Cliff Bostock @cliffbostock on Mon, Feb 4, 2008 at 7:57 PM
I've mentioned super-hot, flat-top grills in use at three restaurants recently: Cuerno, Hot Stix and MF Buckhead. Their most impressive use is for fish and shellfish, since the comparatively instantaneous cooking doesn't dry food out and creates a perfect exterior.
Alan Bates of Evo, one of the best known manufacturers of such grills, wrote to let me know that the company also makes such grills for home use. The company's website includes a long list of benefits of cooking with the grills, with taste heading the list:
Certain cooking styles (more than others) reveal the wonderful natural flavor profiles of food. Grilling is just one of many cooking techniques possible on an Evo Flattop. Evo has the ability to sear, sauté, braise, boil, roast, steam, stir-fry, bake, poach, toast, fry, and grill. Not limited like a traditional open-flame open-grated grill, Evo lets you combine cooking techniques for limitless menu possibilities.On Evo’s flattop cooking surface, you have the ability to sear an entire piece of meat or fish. Chefs understand that searing with high heat caramelizes the carbohydrates, turning them into flavorful, natural sugars. With this method, the contrast in taste between the seared outside crust and moist interior makes food more interesting to the palate. The beautiful marbleized appearance across a food's seared surface is more attractive than the ordinary grill lines of a traditional ‘barbecue,’ and the flavor is closer to the natural way food is meant to taste.
Read all about 'em here, but don't think you'll get one for the price of a microwave.
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