IS IT POSSIBLE TO REPRODUCE ON THE GRILL THE EFFECT OF FRYING?
The main evolution of modern cooking devices from the traditional brazier is the presence of the lid. This added to the classic radiation cooking, the actions of refraction and convection, effectively opening grilling to an almost infinite range of possible extensions and equalizing barbecue cooking with other more accredited forms of cooking. Today on the grill virtually anything is possible, gaining moreover a unique taste and texture, illuminating barbecue cooking in its own light.
The knot lies in the dry and intense temperature that characterizes the barbecue world. This constitutes its added value, but it is poorly compatible with the burning tendency of foods rich in starch or sugars in general, such as breadcrumbs or even worse, egg.
Compared with a cast iron plate, steel returns a much more even heat, uniform and constant, less violent heat is ideal for our purposes: little more than a coat of oil on the plate will be kept constantly at the temperature we need to evenly fry the food placed on the surface.
It is necessary to facilitate browning, using a breadcrumbs That it becomes crispy very easily. One solution is to place three tinfoil trays side by side and fill the first with breadcrumbs salted and peppered to taste, the second with a 15% mixture of Maizena in Flour, and the last with an egg beaten in 300 ml of milk.
Breadcrumbs are made by passing the food first in milk, then in flour, then again in milk, and finally in breadcrumbs, until a thick, dry breadcrumb coating is created.
For griddle fried we will make two recipes of different “thicknesses”, in the physical sense of the word, to see how the method works with two bodies of different sizes: the
, the classic American fried onion rings, and the
Mozzarella in a Wagon
In our case the amount of oil used is about three tablespoons of peanut oil, added after heating to full power, which lasted about 6 minutes, then reduce the power significantly
As soon as we place the rings in the oven we close the lid and let the powerful refraction do its work.
After a few minutes we open to check and see that in addition to being golden at the point of contact, the rings are also beginning to color on top.
We turn them over and in no time the cooking is finished.
Mozzarella in carrozza
We repeat the same with the mozzarella in carrozza., helping ourselves with a hamburger scoop to turn it halfway through cooking.
It is quite intuitive how the effect of refraction is particularly important in this second preparation.
Special care should therefore be taken to maximize the presence of the lid as much as possible during cooking.
This is a very effective system that gives some dry fried and really crispy. The node to focus on is as already specified, the lid: you need to train yourself to use it not only to play on therefraction effect but also to keep the oil temperature at the required temperature.