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april- may 2015
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the Horeca channel associated with CIC -
you rarely see the grill for wood or coal.
This is because not all ASL will allow
the use in the kitchen, even if the rules
are not the same everywhere: it is worth
always inquire with their representatives
about the fuel permitted.”
AS AN ALTERNATIVE, THE
ELECTRICAL GRID, systems such as
lava stone or some of the innovative
products on the market today. “There
are - tells - of cooking systems in
which the grid is coupled with a pan of
water that besides collecting the liquid
percolating from foods, allows to obtain
greater softness. Or of convection ovens,
based on a system that perfectly mimic
the results that can be achieved with a
traditional barbecue.”
“The professional grill electric - explains
James Spampinato, marketing manager
Angelo Po - is one of the equipment
that can not miss in the kitchen of a
restaurant that serves meat and fish on
their menus, but not only! Vegetables
and fruit grilled dishes are now
indispensable and unique taste. The cast
iron grate provides better transmission
and sealing temperature with
consequent reduction in consumption, a
perfect effect barbecue.”
In the electric grid Angelo Po resistances
are positioned in contact with the
cooking grate in cast iron reducing
the times to get the ideal temperature
and consumption and ensuring the
uniformity of cooking. The presence
of a hot water located below the grid
ensures a smoke removal systems, for
better livability of the kitchen, and the
collection of fats, for quick cleaning.
The slight vaporization of water, finally
accelerates cooking times, thus leaving
unchanged the juiciness of the meat.
Similar, but not exactly the same,
Grillvapor is a cooking system patented
by Arris. “This device - explains Claudio
Barzon, chef Consultant Company - can
be powered by current gas. Although
the mechanism of heat transfer is
different, it does not change the result
in cooking. The choice depends on the
difference of the management costs and
any limitations by the ASL. The device
allows you to adjust the temperature
from 160 to 420 ° C, ensuring the best
conditions for each type of food.”
Under the cooking grill is placed a
tub with water, which increases the
humidity in the area. “There is no steam
- precise - because you work around
30-40 ° C, but only a slight moisture
accelerates cooking times and reduces
the weight loss. The fall of the fat that
melt in cooking in this water reduces
smoke. The grid is made of steel, a
material that is easier to clean from the
residual carbon than cast iron, so the
food remains less bitter. The final effect
is a cooking crunchy on the outside
of the high temperatures, but soft on
the inside, for the moist environment.
Newer models may also provide for
an automated system that draws
the quantity of water which serves
according to the temperature set on the
display.”
So there will be spoiled for choice!
Barbecue with view
There is a barbecue lit on the rooftops
of Rome: the patrons of the restaurant
of the Residence Palo VI, a terrace with
views of the colonnade of St. Peter, can
taste the proposals of Luca Malacrida,
chef that is part of the Italian national
APCI. The restaurant - with an average
of 20 people a day, 5 days out of 7, open
for dinner only - offers international
cuisine with a footprint Roman and
regional Italian, both meat and fish.
The protagonist of the cuisine of Luca
Malacrida, is the barbecue, well loved
because it manages to bring out the
natural flavor of foods that are prepared:
meat and fish, of course, but also
vegetables and even fruit, is proposed
as a dessert that accompanying salad.
“Since our barbecue is placed outside
- tells Malacrida - we have enough
freedom with the right fuel. I love the
coals because I find that presents a
different taste from the gas or electric
grills. Who should install it in the
kitchen, however, generally must opt for
these solutions. Some even outside there
could be problems with the neighbors,
for the fumes. But luckily we have not.”
To enrich the flavor of food cooked,
Luca Malacrida uses of wooden tablets
well soaked in water so they do not
burn: in contact with the heat of the
embers tablets release their moisture
yielding the aroma to the food being
cooked. “How woods, as needed - says
- use cedar or oak. Maple is perfect for
pork, while the cherry to the calf or the
bison.”
The ally of catering
The barbecue can be very helpful in
catering services, because it is much
easier to transport than other cooking
equipment. Thanks to its versatility can
be used for different preparations. In the
case of long cooking can be prepared
in advance, allowing to better organize
the work. Finally cooking barbecue is
lightweight and very welcome, both
for the sake of the preparations for the
sense of conviviality that transmits.
Do not forget:
- In the choice of the machine to be
installed in the kitchen, always check in
advance which type of fuel is permitted
by your local health
- Barbeue and grid are not the same
thing. The barbecue is closed by a cover,
the grid not. Cooking techniques are
different
- The cooking the barbecue is very
versatile and is also suitable for catering
services
At page 40
Children at the
restaurant. Let’s
treat them well
Let’s not underestimate the little
guests; we contribute to their
education to good food. And above
all, we have to think that the real
customers to impress are they.
By GREGORI NALON
Parents know that. Going to the
restaurant with kids can be an ordeal.