All chefs usually use charcoal cooking to prepare some of their restaurant dishes.
Among the specialties, there are meats of different cuts and origin; fish, and also vegetables. But are the benefits associated with this cooking method known? Is it true that cooking on the grill enhances all the flavors? What happens to the nutrients in food? They are conserved? How important is the type of coal chosen? If you are interested in knowing the answers to these questions, you cannot miss this Servicoal article. In this blog post, we will provide you with all the detailed information you need to have on the positive aspects of cooking on the grill.
Cooking on the grill: flavors intensify
Although it is true that the use of condiments and sauces of different nature enhance the flavor of all meals, it will be the grill that will provide all kinds of intense flavors and without any kind of additions. The only thing that is needed is the raw material, along with salt and pepper to the taste of the gastronomic professional in charge of the preparation.
On the other hand, in the case that vegetables are cooked, they tend to preserve to a greater extent, the humidity that characterizes them and their natural flavors. Grilled fish are easily differentiated and are of another category. Of course, the product is a little more delicate to work within this cooking mode.
Nutrients in prepared foods have a higher level of preservation
Cooking on the grill allows maintaining all the nutritional components of the meals, such as certain minerals, vitamins, and proteins, essential for the organic functioning of the human being.
Here, the different varieties of vegetables are also included, such as, for example, aubergines, pumpkins, corn, peppers, carrots, onions, cauliflowers, etc. Of course, in addition to the classic meats (beef, pork, and some certain fish (salmon, sardines, sea bream or sea bream)
Likewise, oils are not usually used (although olive oil can sometimes be used, in the case of cooking vegetables, fish, or some meats that are very lean, to prevent them from drying out and making them tastier). And in general, fats cook healthier in this medium. This tends to come off throughout the cooking process and when they fall on the coals they generate this smoky flavor so characteristic of the grill.
In this way, you will be able to offer your customers healthy dishes, lighter, less caloric, and delicious on the palate. On many occasions, nutritionists recommend this kind of cooking for these reasons.
Finally, always try to keep the grill in optimal hygienic conditions, in order to maintain the highest levels of health. To do this, clean it every time you use it. Keep it on for 15 minutes before each cooking. Use a stiff bristle brush and remove any excess grease from the grill.
Cooking on the grill increases the juiciness of the preparations
On the other hand, as a result of cooking the meat in its own fat, there is no loss of moisture. And, in fact, there is more juiciness in the meals. Otherwise, a loss of texture would be observed, accompanied by increased dryness.
To obtain the desired level of juiciness, it is essential to have quality meat, purchased from our trusted butcher. And at the same time, slow and extensive cooking must be carried out to obtain the right point. High temperatures for a long time can hinder the process and give unexpected and unwanted results.
Improved plate aesthetics
The gastronomic universe is closely related to creativity and aesthetics. It’s not just about achieving a delicious and perfect dish from a flavor perspective. In the same way, it is sought that it is pleasing to the eye and that it stimulates the senses.
Good food cooked on the grill often attracts the attention of diners and generates a greater appetite. It is that cooking and visual beauty are closely linked.
Therefore, we advise you to be very careful when presenting a meal prepared on the grill. Place the cooked pieces with great care and combining different colors of vegetables and sauces. Thus, the visual attention of the customer will be captured.
Cooking on the grill: the type of charcoal gives a particular aroma to each preparation
Coal is essential to generate the calorific power involved in each preparation and to give meats and all dishes a subtle aroma sensitive to the perception of each customer. Therefore, it is essential to use quality charcoal.
We advise you to use Marabú charcoal. Our charcoal is 100% natural, it differs by taking care of the environment and offering high durability in cooking. It lasts between 4 hours in an open grill and 8 hours in charcoal ovens.
On the other hand, it produces a considerable quantity and quality of embers, without the accompaniment of excessive smoke or ashes. Its high performance will be reflected in perfect preparations. And the associated budget will be reduced as less charcoal will be required for each firing. As a consequence, the restaurant will invest less money in its use.