The Art of Infrared Cooking

By Michael Donza of Backyard Chefs

The Art of Infrared Cooking

The question most people seem to have about Infrared technology is” What’s the difference between conventional gas burners and infrared gas burners or will infrared burners make me a better griller?” The answer lies in the hands of the cook "Infrared is really, really hot." Awesome for searing in the natural juices of your favorite cuts of meat. With some attention giving to the art of grilling this process will deliver the most succulent steak you've ever cooked time and time again. I.e. most of the best steakhouses typically broil their steaks on high temperature searing burners that cook with infrared or radiant heat. It is this fast and extremely hot cooking temperature that cause’s browning on meat. Sugars already present in the meat recombine with denatured proteins on the surface. The combination creates the "meaty" flavor we all enjoy. The browning on meat is called the Maillard reaction or caramelization this happens at temperatures between 300 and 500 degrees F.

With most gas grills still powered by propane or natural gas the traditional gas convection burners still dominate the market place. However, charcoal grills are traditionally the most popular grills in America. Charcoal cooks at 25% radiant or infrared heat. The truth is nothing is really close to the extreme heat infrared delivers. So if you choose to go infrared, make sure you get the configuration you want SOLAIRE offers infrared professional stainless steel grills or InfraVection® a concept for the griller who wants to experience infrared grilling while keeping in the “comfort zone” of a traditional convection burner. InfraVection ®  is also great for the sophisticated Backyard chefs who want the widest range of temperature options for the ultimate in grilling versatility. All SOLAIRE professional grade grills are made in the USA, and ideal for any harsh environment. So don’t be intimidated by the technology, after all most of us already have infrared cooking devices in our houses, they are called toasters. . This ultra high temperature technology has arrived for the grilling enthusiast in you.

"It has been said that “Infrared has done to the grill business what the microwave did to the indoor kitchen, presenting consumers with a whole new way of cooking." Barbecuing is one of the most popular and healthy ways of cooking, evident from the fact that more than 75 percent of American households have grills. Infrared technology may be a more predictable way of cooking, allowing people to spend more time relaxing and less time cooking.

WHY GO INFRARED

• Uniform heating surface: In infrared grilling, the heating mechanism is configured below the ceramic tile, which helps in uniform distribution of heat.
• Less time for ignition: As infrared radiation is used to heat the food directly, the preheating time for infrared grilling is much lesser in comparison to other types of grills.
• High temperature option: A major advantage of infrared grilling is the high temperature option, which can be as high as 700 degrees Fahrenheit. Hence, it is preferred for recipes that require high temperatures while cooking.
• Energy efficiency: Less ignition time and faster cooking are proof enough for energy efficiency of infrared grilling over other options of grilling.
• Tasty and juicy food: Since infrared grilling requires less time for ignition and cooking, it aids in retaining the nutrients and fluid content of the food items. Many people opine that food cooked by infrared grilling are much tastier and far more juicy than other ways of cooking.

“Keep the thrill of the grill in your backyard.”

Michael Donza Backyardchefs LLC.