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Taylor Hughes- Broilers
Fichas del conjunto (14)
- 1SmokerUse a smoker for smoking and slow-cooking food items. A true smoker treats food with smoke and operates at either cool or hot temperatures. Smokers generally have racks or hooks, allowing food to smoke evenly.
- 2Smoker
- 3Tandoori Oven: A cylindrical or barrel-shaped oven, often made of clay, with a wood or charcoal fire inside at the base and an open top. Food can be thrust inside the oven on long metal spikes (famously, chicken), or portions of thin dough can be slapped against the inside of the oven to develop characteristic bubbling and charring. These ovens easily reach 800°- 900°F.
- 4Tandoori Oven
- 5CharbroilerUses gas or electricity to mimic the effects of charcoal in a grill. Food juices drip onto the heat source to create flames and smoke, which add flavor to broiled food items.
- 6Charbroiler
- 7Countertop BroilerA small broiler that sits on top of a work table. Primarily quick-service restaurants use these. The heat source is located above the food and produces an intense radiant heat.
- 8Countertop Broiler
- 9Hotel BroilerUse this large, radiant broiler to broil large amounts of food quickly.
- 10Hotel Broiler
- 11RotisserieA unit in which cooks place food on a stick, or spit, and roast it over or under a heat source. The unit may be open or enclosed like an oven. Cooks use it most often for cooking chicken, turkey, and other types of poultry.
- 12rotisserie
- 13salamandeA small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
- 14salamande
Información
- Descripción
- Fichas sobre Taylor Hughes- Broilers, creado por Taylor Hughes el 31/10/2017.
- Creado por
- Taylor Hughes · oct 2017
- Actualizado
- 31 oct 2017
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