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WHAT EXACTLY IS INFRARED COOKING?!


WHAT IS INFRARED COOKING?!

Infrared grilling is one of the newest trends in outdoor cooking. An infrared grill is a gas grill that uses infrared technology as the heat source or as an optional burner.

 

In a conventional gas grill, the flame heats the grates directly. But in an infrared grill, there is an infrared element between the grates and the flame. The gas heats the infrared element, which then radiates intense heat to the food.

 

Enthusiasts say infrared grills are good at searing meat, provide uniform heat and cut down on flare-ups. But because they cook differently, they may take some getting used to.

WHAT EXACTLY IS INFRARED COOKING?!


WHAT IS INFRARED COOKING?!

Infrared grilling is one of the newest trends in outdoor cooking. An infrared grill is a gas grill that uses infrared technology as the heat source or as an optional burner.

 

In a conventional gas grill, the flame heats the grates directly. But in an infrared grill, there is an infrared element between the grates and the flame. The gas heats the infrared element, which then radiates intense heat to the food.

 

Enthusiasts say infrared grills are good at searing meat, provide uniform heat and cut down on flare-ups. But because they cook differently, they may take some getting used to.

 

WHY GO INFRARED?!

The one basic and most important fact about infrared grills and burners is that they generate much higher temperatures than normal grills and can heat up much faster.

 

It isn’t uncommon to hear that these grills can reach surface cooking temperatures well over 370 degrees C in as little as 7 minutes.

 

Pretty impressive, but what does this do for you? Infrared grill manufactures promise that these units sear meats quickly, lock in juices, and cook faster than any other grill.

 

The problem with these claims is that searing doesn’t work that way.

 

Searing does not lock in juices—it causes browning and caramelization on the surface of meats. This process of browning called the Millard reaction happens at temperatures between 150 to 260 degrees C.

 

So what this leaves us with is that infrared cooks faster. That is something you can not argue with. It is this fast and hot cooking that is infrared grills' greatest advantage.

THE TRIALS, TRIBULATIONS & PROBLEMS OF INFRARED COOKING.

Infrared cooking can be brutally powerful. While solid and dense meats can hold up to the heat of an infrared grill, fish and vegetables can be harder to cook on this type of burner because of the intensity of the heat.

 

While there are grills out there that offer all infrared, many grill makers have turned to putting in a special, dedicated infrared burner so you can have the best of both worlds.

 

Regardless of the equipment you buy, remember that infrared cooking takes some learning and practice.

 

Don’t expect to get a perfect steak the first time you try out an infrared grill. Even professionals make serious mistakes on an infrared grill.

 

For most food you cook on infrared you need the maximum temperature for a very short time, around a minute per side, before reducing the temperature or moving to a non-infrared part of the grill to finish cooking.

WHAT ARE THE BEST COMPANIES
THAT ARE USING INFRARED?!

CHAR-BROIL

Char-Broil brought the first ever charcoal grill to market. The first gas grill was our next innovation in 1966. Char-Broil then kept up the innovation in 1977, proudly bringing the first portable gas grill.

 

In the years since they have introduced innovations that are now standard among modern grills. With innovations like their patented TRU-Infrared Cooking System, the evolution continues today.

CHAR-BROIL

Crossray is the only BBQ that can provide controllable, even heat from 110°C to nearly 400°C, while using 50% less gas than a conventional BBQ.

 

Crossray's Infrared BBQ grills are a smarter way to grill, providing a versatile cooking experience unmatched by traditional BBQing methods. With quick, even heating, a self-cleaning grill and several different ways to cook your favourite meals, Crossray provides more than just delicious Infrared BBQ cooking.

 

WHY GO INFRARED?!

The one basic and most important fact about infrared grills and burners is that they generate much higher temperatures than normal grills and can heat up much faster.

 

It isn’t uncommon to hear that these grills can reach surface cooking temperatures well over 370 degrees C in as little as 7 minutes.

 

Pretty impressive, but what does this do for you? Infrared grill manufactures promise that these units sear meats quickly, lock in juices, and cook faster than any other grill.

 

The problem with these claims is that searing doesn’t work that way.

 

Searing does not lock in juices—it causes browning and caramelization on the surface of meats. This process of browning called the Millard reaction happens at temperatures between 150 to 260 degrees C.

 

So what this leaves us with is that infrared cooks faster. That is something you can not argue with. It is this fast and hot cooking that is infrared grills' greatest advantage.

THE TRIALS, TRIBULATIONS & PROBLEMS OF INFRARED COOKING.

Infrared cooking can be brutally powerful. While solid and dense meats can hold up to the heat of an infrared grill, fish and vegetables can be harder to cook on this type of burner because of the intensity of the heat.

 

While there are grills out there that offer all infrared, many grill makers have turned to putting in a special, dedicated infrared burner so you can have the best of both worlds.

Regardless of the equipment you buy, remember that infrared cooking takes some learning and practice.

 

Don’t expect to get a perfect steak the first time you try out an infrared grill. Even professionals make serious mistakes on an infrared grill.

 

For most food you cook on infrared you need the maximum temperature for a very short time, around a minute per side, before reducing the temperature or moving to a non-infrared part of the grill to finish cooking.

WHAT ARE THE BEST COMPANIES THAT ARE USING INFRARED?!

CHAR-BROIL

Char-Broil brought the first ever charcoal grill to market. The first gas grill was our next innovation in 1966. Char-Broil then kept up the innovation in 1977, proudly bringing the first portable gas grill.

 

In the years since they have introduced innovations that are now standard among modern grills. With innovations like their patented TRU-Infrared Cooking System, the evolution continues today.

 

CROSSRAY

Crossray is the only BBQ that can provide controllable, even heat from 110°C to nearly 400°C, while using 50% less gas than a conventional BBQ.

 

Crossray's Infrared BBQ grills are a smarter way to grill, providing a versatile cooking experience unmatched by traditional BBQing methods. With quick, even heating, a self-cleaning grill and several different ways to cook your favourite meals, Crossray provides more than just delicious Infrared BBQ cooking.

 

 

ROAST VEGETABLE HINTS

The rear cooking shelf on Tucker BBQs is the ideal spot to place your pan of vegetables for an incredible roasting.

The roast vegetables will require turning every 10 minutes, as they can stick to the baking dish.

 

Only lightly baste the vegetables, as oil is highly flammable.

The use of baking paper under the vegetables will stop them sticking to the pan.

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ROAST VEGETABLE HINTS

The rear cooking shelf on Tucker BBQs is the ideal spot to place your pan of vegetables for an incredible roasting.

The roast vegetables will require turning every 10 minutes, as they can stick to the baking dish.

Only lightly baste the vegetables, as oil is highly flammable.

The use of baking paper under the vegetables will stop them sticking to the pan.

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