CUAL ES MEJOR?
When it comes to selecting a grill, the first decision you'll need to make is whether to go a wood/charcoal grill or a gas grill. This choice is crucial as it will shape your entire grilling experience. To assist you in making an informed, let's dive into a comprehensive breakdown of the advantages and disadvantages of wood and gas grills. By understanding the benefits offered by each, you will be able to determine which one best suits your and preferences.
Wood grills elevate grilling to a whole new level by adding the most exceptional and tantalizing flavors. The use of wood or charcoal as fuel enhances the taste and aroma of your grilled food, taking it to a gourmet level. The smoky flavor imparted by wood grills is unmatched, giving your dishes a unique and memorable character. Additionally, wood grills offer greater control over the temperature, allowing you to achieve the perfect level of heat for different types of ingredients. This precision ensures that your food is cooked to perfection, guaranteeing an exquisite dining experience.
convenience and ease of use
On the other hand, gas grills provide convenience and ease of use. These grills come with adjustable burners that enable temperature control with a simple turn of a knob. Unlike wood grills, there's no need to wait for charcoal to ignite and reach the desired temperature. With a gas grill, you can start cooking immediately. Additionally, gas grills are easier to clean but do require much more maintenance compared to their wood counterparts. Arteflame grills use no valves, switches or gimmicks of any kind that can break.
To summarize, wood grills excel in the realm of flavor, infusing your food with an unrivaled smoky taste that delights the palate. The use of wood or charcoal provides much higher temperatures, ensuring perfect cooking results. On the other hand, gas grills offer convenience.
Armed with a thorough understanding of the benefits associated with both wood and gas grills, you're now equipped to make an informed decision. Consider your personal preferences, cooking style, and the overall grilling experience you desire. Ultimately, the choice between wood/charcoal and gas grills will depend on your specific needs and desires.
It worked exactly how I expected, and people love to see the Arteflame not only for the delicious food that comes from the plate but also call it a real eye-catcher.
So far I love my Arteflame. Did I mention it’s my favorite cooker, and I own a Yoder, an Egg, a gaser, a flat top griddle, a Smokey Mountain, CampChef stove, and two kettles. My favorite way to use the Arteflame is using the riser and cooking on natural stone over a hot open flame.
Unequaled quality of materials and fabrication added to a wonderful design. Very easy to control cooking temperature by moving food to a hotter or cooler section of the plate as needed. I’ve used the rotisserie and pizza oven and both work well.
SABOR A GAS VS SABOR A FUEGO DE LEÑA
¿Está cansado de sacrificar el sabor de sus alimentos a la parrilla? ¡No busque más! La solución a su problema está en optar por una parrilla a leña. Es hora de llevar su experiencia de asado al siguiente nivel y disfrutar del exquisito sabor que solo una parrilla a leña puede brindar.
Seamos honestos, la principal razón por la que la gente prefiere asar a la parrilla en lugar de otros métodos de cocción es el sabor inigualable que le da a la comida. Y cuando se trata de sabor, asar a la parrilla con leña es único. El sabor único que una parrilla de leña le agrega a la comida simplemente no se puede reproducir en ningún otro lugar.
taste of wood-fired grilled food
But why is the taste of wood-fired grilled food so exceptional? There are two key elements at play here: searing and smoke flavor. Searing locks in the juices and creates a mouthwatering caramelized crust on your food, enhancing its flavor and texture. And let's not forget about the unmistakable aroma of smoke that infuses your food, giving it that irresistible smoky flavor that you crave.
Now, let's talk about gas grills for a moment. It's important to note that the gas used in your grill is the same gas that powers city buses. Just think about it. Grilling on gas means your food is being exposed to the same fumes as a city bus exhaust! Do you really want that unpleasant smell lingering on your food? We're guessing not.
So, if you're serious about taking your grilling game to the next level and indulging in the lovely taste of wood-fired grilled food, it's time to make the switch. Say goodbye to compromise and hello to flavor perfection. Get yourself a wood-fired grill today and ignite a world of culinary possibilities. Your taste buds will thank you!
WHY IS A GREAT SEAR IMPORTANT?
When proteins and carbohydrates (sugars) are heated together, the Maillard reaction occurs, which is essential for developing rich and complex flavors in food.
Steakhouses sear over wood at 1,000°F to properly sear the food and enhance its flavor. Arteflame Grills excel at reaching these high temperatures and are perfect for achieving that coveted sear. The intense heat generated by wood or charcoal creates a beautifully caramelized crust on the food, resulting in a more enjoyable dining experience.
gas grills heat food indirectly
Gas grills heat food indirectly and are not well-suited for proper searing as they typically don't reach the high temperatures required. Although some high-end gas grills have sear burners, they are often small and limited in their capacity.
For those looking to truly indulge in the taste of barbecued food, charcoal and wood grills are the superior choice. The combination of their intense heat and the Maillard reaction guarantees a more flavorful and satisfying meal. So, if taste is your priority, opting for a charcoal or wood-fired grill is the way to go.
LA CLAVE PARA EXCELENTES FILETES
Cuando se trata de lograr un dorado perfecto de la carne, es importante comprender las limitaciones de la mayoría de las parrillas a gas. Si bien estas parrillas pueden "dorar" la superficie de los alimentos, a menudo tienen dificultades para alcanzar las altas temperaturas necesarias para un dorado óptimo.
El proceso de dorado, conocido como reacción de Maillard, comienza alrededor de los 350 °F. Sin embargo, para lograr los mejores resultados, la temperatura debe superar los 500 °F. Desafortunadamente, asar a la parrilla a una temperatura más baja da como resultado una cocción excesiva del interior de la carne, ya que el proceso de dorado tarda demasiado en producirse.
Lo que diferencia el dorado simple del dorado simple es la deshidratación de la superficie y la textura crujiente que le otorga a los alimentos. Esto crea un contraste deseable en la textura entre la corteza exterior y el interior tierno. Los asadores doran sus alimentos a 1000 °F; si desea calidad de asador, necesita temperaturas de asador.
alcanzar temperaturas superiores a 1,000 °F
A la hora de dorar, es fundamental contar con una parrilla a carbón o a leña. Pocas parrillas pueden alcanzar temperaturas superiores a los 1000 °F, lo que proporciona el calor intenso necesario para lograr ese ansiado dorado.
Si busca una parrilla versátil que selle a altas temperaturas y ofrezca la comodidad y facilidad de una parrilla a gas, no busque más que la Arteflame. Esta innovadora parrilla combina lo mejor de ambos mundos y logra temperaturas de cocción ideales para asados que superan incluso las de las parrillas de carbón tradicionales.
Por lo tanto, si bien la mayoría de las parrillas a gas son capaces de dorar los alimentos, alcanzar las temperaturas necesarias para que queden bien dorados es un desafío. Para quienes buscan la mejor experiencia de cocción, se recomienda una parrilla a carbón o a leña.
Arteflame XXL 40" Grills
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Hasta un $500 de descuento
Parrilla superior plana Arteflame XXL de 40" - Base europea alta
Desde $2,495$2,995Precio unitario /Agotado -
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Hasta un $500 de descuento
Parrilla Arteflame XXL de 40" - Base de almacenamiento clásica
Desde $2,695$3,195Precio unitario /Agotado -
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Hasta un $500 de descuento
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Parrilla de carbón Arteflame XXL de 40" con parte superior plana: cocina al aire libre con arte
Desde $2,995Precio unitario /Agotado -
HIGH TEMPERATURE SEARING
FOR STEAKHOUSE QUALITY STEAKS
Steak aficionados, listen up! When it comes to achieving that perfect sear on your favorite cut of meat, the choice of equipment is vital. Steak restaurants rely on gas broilers capable of reaching scorching temperatures of 800°F - 1200°F or, even better, grill over a wood fire at these same temperatures.
To truly replicate the mouthwatering sear commonly found in steakhouses, it is essential to ensure that your gas grill can reach a minimum temperature of 800°F++. However, it's important to note that gas grills meeting these temperature criteria are relatively rare.
In contrast, Arteflame grills are known for their ability to generate intense heat, exceeding 1,000°F. These high temperatures are precisely what you need to create that sought-after edge-to-edge sear on your steak. So, if achieving a seared masterpiece is your goal, an Arteflame grill may be the ideal choice for you.
Remember, when it comes to grilling perfection, don't settle for anything less than the optimal temperature range. Whether you opt for a gas grill that can reach these high temperatures or choose the reliability of an Arteflame, the key is to ensure that your grilling equipment can deliver the intense heat required for a flawlessly seared steak.
SEARING VS BROWNING,
WHAT'S THE DIFFERENCE?
Browning is a culinary technique that holds immense power when used correctly. However, it must be approached with precision and care to ensure the desired results. Striking the perfect balance between achieving a beautifully browned exterior while avoiding overcooking requires a deep understanding of the culinary arts.
When it comes to browning meats, the Arteflame reigns supreme. Its ability to generate intense heat allows for the quick searing of the surface, creating a delectable crust. This method is particularly suitable for tender cuts such as steaks and chops, as it guarantees a perfect balance of browning and maintaining the desired temperature within, resulting in a succulent, mouthwatering dish.
Conversely, when dealing with tougher cuts like brisket, the reverse searing method proves to be invaluable. This technique involves a more cautious approach, employing low heat to gently raise the internal temperature of the meat before subjecting it to a fierce sear over high heat. With patience and precision, the reverse searing method ensures that every inch of the meat is infused with rich flavors, delivering a tender and succulent end result.
Mastering the art of browning is an endeavor that calls upon experience, expertise, and a keen understanding of the ingredients at hand. It is through this careful mastery that the true potential of flavors can be unlocked, elevating the dining experience to new heights. The controlled application of heat and the transformative effects it has on food are the fundamental pillars upon which the art of browning is built.
In conclusion, browning is an essential flavoring technique that demands skill and finesse. Whether it be the use of a charcoal grill to impart a tantalizing sear on steaks and chops, or the reverse searing method to transform tougher cuts into tender delicacies, the art of browning is an invaluable tool for any culinary enthusiast. Through practice and experience, one can unlock the potential of browning, unraveling a symphony of flavors and elevating any dish to a realm of unparalleled gustatory pleasure.
ARTEFLAME XL 30" GRILLS
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Hasta un $200 de descuento
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Hasta un $200 de descuento
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PRUEBE EL DORMITORIO INVERSO
EL BISTEC PERFECTO
El método de sellado inverso se ha considerado durante mucho tiempo como una técnica infalible para lograr filetes deliciosos y suculentos con un sellado impecable. Este método produce un sellado perfecto del exterior con un interior perfectamente cocido.
Para embarcarse en el proceso de dorado inverso, es fundamental comprender los pasos fundamentales de este proceso. El objetivo principal es lograr un dorado perfecto a más de 1000 °F como en un restaurante de carnes. Una vez que lo haya logrado, pase el filete a la superficie plana para aumentar aún más la temperatura interna del filete hasta el nivel deseado, teniendo en cuenta que seguirá aumentando mientras reposa. Como regla general, si el objetivo es un filete a punto medio a 135 °F, retire el filete de la parrilla a 120 °F.
El método de cocción inversa permite sacar lo mejor de los filetes. Si se desafía la sabiduría convencional, se puede lograr un filete tierno, jugoso y perfectamente dorado.
SOUS-VIDE PRIMERO,
PARRILLA SEGUNDA
Para lograr la ternura óptima y la temperatura interna ideal de los filetes, muchos restaurantes de carnes de prestigio utilizan una técnica de cocción llamada sous-vide. Esto implica calentar el filete en una bolsa sellada al vacío a una temperatura controlada con precisión durante varias horas (4 horas a 131 °F). ¿El resultado? Un filete más suave y tierno que seguramente complacerá incluso a los paladares más exigentes.
Para llevar su filete al siguiente nivel y lograr el máximo sabor, considere fusionar la técnica sous-vide con el inconfundible ahumado de una parrilla de carbón. Esta combinación le dará un toque tentador a su filete, creando una unión armoniosa de texturas y sabores deliciosos.
Después del proceso de cocción al vacío, es fundamental secar el filete con cuidado. Este paso garantiza un dorado perfecto. El elemento crucial para lograr el dorado deseado es la ausencia de humedad en la superficie del filete. La humedad inhibe el proceso de dorado, impidiendo la creación de la codiciada corteza caramelizada.
Para lograr un dorado perfecto, se recomienda utilizar una parrilla a temperatura alta, idealmente de 800 °F o más. Este calor alto es fundamental para formar un exterior deliciosamente carbonizado mientras se mantiene un interior suculento a punto medio. Al exponer el filete al calor intenso durante un breve período de tiempo en ambos lados, garantiza un dorado impecable que realzará su sabor.
La unión de la ablandación al vacío y un calor abrasador La parrilla ofrece una experiencia inigualable al cocinar un filete. Recuerde eliminar meticulosamente la humedad de la superficie del filete para garantizar un sellado impecable. Solo así podrá aprovechar al máximo el potencial de su filete.
SMOKE FLAVOR AS SEASONING
Smoke adds a distinct flavor to food that can't be replicated. Porous foods, like bread, quickly absorb smoky flavors, and experimenting with different wood types that produce varied smoke flavor profiles is a charcoal grill advantage. Hickory, for instance, imparts a bold and rich flavor to steaks, while alder is perfect for salmon. Each wood type's unique characteristics, derived from components like lignin, contribute to its distinct smoke profile.
Charcoal is primarily carbon and doesn't produce much smoke by itself. The smoke in a charcoal grill comes from drippings (oils, grease, sauce, proteins) that fall onto the charcoal. These drippings do not give a good smokey flavor. To create specific smoke flavors, wood or wood chunks need to be added to the charcoal. Adding wood or wood chunks to a gas grill is challenging, and even with a "smoke box," the lid often doesn't seal well enough to trap the smoke for long, imparting minimal flavor.
The engineered airflow of the Arteflame accomplishes an almost complete burn but produces enough smoke to flavor your food. For more smoke flavor, add some fresh wood to the fire or simply use the optional grill grate riser to reduce the heat and put your food directly into the smoke stream for just the perfect amount of flavor.
