The grill that’s always in the kitchen

Cooking “like on a fire” is now possible even in the most perfect kitchen. What are the special built-in dominoes built for?.

Learning from the sun

What is a grill? It is a heating element in the form of an electric heater, capable of heating up to 250-270 degrees. Its task is to fry, that is to cook food by applying an intense heat radiation called infrared heat.

The brightest example of an infrared emitter is our sun. Its rays heat not the air but the earth, houses, trees, cars, benches, etc.d., That’s why it burns even on a frosty day on the sunny side.

The grill works on the same principle. It sends its heat directly to the grill and the food, without wasting precious energy.

Playing dominoes

The word “dominoes” is used to describe appliances that are built into the countertop. Their peculiarity is that the buyer has the opportunity to choose independently and to his taste to assemble a set consisting of the modules he needs.

Glass ceramic hi-light and induction burners, gas burners, heavy-duty wok burners, deep-fryers, steamers, hoods and grills.

Modules, and they are also called “knuckles”, have a certain size: length about 50-60 cm, width – 30-40. They are installed between them, which can be closed with a decorative bar. Dominoes grills are available in two types: glass-ceramic and with a grid.

This is not the Vesuvius

Grill with a grid is a big tub filled with the necessary elements. The tub may have a drainage hole, which is used to remove water used during grilling or cleaning or oil, if the grill is combined with a fryer . Under the hole put a cup or a pot and open the plug.

The lowest element of the grill – the tray to collect the fat, it is necessary for the situation when there was too much fat.

Above it there is a container with fragments of lava, such as granite crumbs of 2-3 cm in size. The main function of the grill is to absorb drops of fat that drips down as it works. When grilling for long periods of time, the stones can accumulate and release heat evenly. But lava is not always used, sometimes it is recommended to replace it with plain water, for example, in cases where the heat can dry out too delicate products.

Above the lava stones there is a grill heating element of a hinged design, which allows easy access inside and keeps all parts of the device clean.

The grill heats the grill itself, which is located right on top. This is where the pieces of meat or fish are laid out when grilling. Grates are made of cast iron, so they quickly heat up and accumulate heat.

Grills with a grid have a specific appearance, somewhat destroying the harmony of the composition of dominoes, so the kit can be equipped with a glass-ceramic lid. It’s used to cover the grill in “peacetime”.

Sometimes it is recommended to buy additional accessories for grilling. For example, at Miele it is an aluminum stand, its surface is smooth on one side and grooved on the other. This contraption has a special handle which can be used to serve freshly grilled food right to the table.

The Gaggenau cast-iron griddle is suitable for grilling large quantities of food, making big rolls and even baking gigantic pancakes. A frypan is a completely flat plate with high rims on three sides that protect from splattering grease. The front edge is slightly curved upwards, so that it is very convenient to “operate” with it, for example, while turning pieces of meat.

Smooth fire pit

Glass ceramic grills look very similar to the usual two burner hobs. But there are very important differences. First of all, the heating element. Here, as with grills with grates, it’s shade. Its sphere of interest – the entire glass-ceramic surface of the device in contrast to conventional hobs, where heating takes place in limited areas, in the distance from which the surface is poorly heated . Thermal energy is transferred to the glass-ceramic array, and the food is placed directly on it. According to the experts, the temperature of the glass ceramic when grilling is lower than with halogen, hi-light elements. So the food is fried, not charred.

Turn up the heat

The main element inside the grills is the heater. It can be single-circuit or double-circuit. Single-circuit “serves” the entire work surface and is controlled by a single regulator, its power is usually about 2.3-2.5-2.76 kW.

The dual-circuit grill is used to create two heating zones, one in front of the grill and one behind it, and each zone has its own knob for selecting the operating mode. Output per element – 1.3 to 1.4 kW.

In this case it is more convenient to cook different foods, selecting for each the optimum temperature, or roast small portions on only one zone.

Grills have several heating levels, e.g. nine. Interestingly, the position of these steps on the handlebar can be different than usual. For example, on the Gaggenau grill handles, if you turn the knobs clockwise, the first bar has the maximum setting and then the lower and lower settings. The indications are always shown on the regulator no digital or other indicators are used .

It can be controlled infinitely as with a gas burner . This means that you can select the most appropriate heat intensity for the type of food you are cooking. When the element is turned on, the light on the control panel lights up.

Manufacturers do not limit the capabilities of their devices only to the roast. For example, the company Gaggenau advises to use its grill for stewing vegetables and keeping food hot.

With aromatic fragrance

When frying, the food gradually melts and burns on the glowing lava stones, so frying smoke is not uncommon. Droplets of fat protruding on the surface can even catch fire in a matter of seconds.

To minimize the smoke in the room as much as possible, it is recommended to dry the meat or fish with a towel before grilling. In fact, the higher the moisture content of the semi-finished product, the more smoke.

In addition, it is recommended to install the grill directly under the hood, oriented in the center. Maintain a minimum distance of 65 cm from the appliance.

By the way, you can use “liquid” alder smoke to give the meat or vegetables a “real” smoke flavor.

Grilling

That’s what the process we’re considering is called in the language of professionals not to be confused with grillage . Grilling is considered a gentle way to grill, since no oil and fats are used or only very little used.

When the food is placed on the grid, it receives a strong heat charge that causes the pores on the surface to close. Thanks to this effect the meat, fish and vegetable juices remain inside with a crispy outside. The process is usually very fast, and steaks or steak patties go straight to the table.

Roasted crust protects all the components which determine the natural nutrition, flavor and aroma of food from being destroyed. But it also remains tender. That means that your food is perfectly dietetic, easy to digest and, contrary to the stereotype of healthy food, with a wonderful taste and intoxicating aroma.