Page Contents
- 0.1 The electric steak
- 0.2 Electric grids for home use
- 0.3 Coil cleaning
- 0.4 Soapstone and lava stone grill pan
- 0.5 Stainless steel steak
- 0.6 Some practical advice
- 0.7 Related posts:
- 1 Review No Smoke Grill – How to grill even in the house without smoke
- 2 Risks of grilling. Watch out for health without giving up on taste
- 3 How to use the smoke-free electric grid
- 4 How to make coal smokeless toxic?
Who wouldn’t like a smoke-free barbecue?
We all love grilled foods, but we all hate the columns of smoke that rise and stagnate in the house, on clothes, and in hair. But is it possible to avoid it? You with some precautions or choosing one material rather than another for the steak.
The electric steak
The electric grill and grilling steak are comfortable, secure, and easy to use. If we don’t have an outdoor space for a barbecue, they are the perfect solution. The steaks and electric grills are equipped with an underlying tray in which cold water should be poured and in which during cooking, the fats spill. Contact with the cold liquid prevents the formation of smoke. Very beneficial solution not only because it eliminates fat from food, but also because it does not transform our kitchen (as big as it is) into a smokehouse. The electric grill is easy to use and stored even in a small kitchen.
Electric grids for home use
The operation of these small appliances is elementary: connect the electrical outlet, adjust the temperature, and operate the on/off system. In older models, the temperature regulation was rarely expected, but the tray to collect fat and avoid smoking, yes.
The advantages of the bottle with water tray:
- Fats from runny food are eliminated.
- Fat dissolved in water does not generate thick and persistent smoke especially in meat cooking
- The fat of food that runs on a heat source, burns, and not only produces unpleasant smoke, but develops toxic substances; they are not lethal, but better to avoid them
- the container also works like the lollipop in the traditional oven.
Coil cleaning
The coil that is present under the grill will inevitably be soiled with grease even if in small quantities since most will fall into the container that contains water. However, it is necessary to carefully clean the coil after having cooled the grill. This avoids the formation of encrusted dirt which would cause smoke at each ignition.
Soapstone and lava stone grill pan
The soapstone and lava stone grills deserve a separate discussion. There are many models of electric grills with a soapstone and lava stone plate on the market. These plates guarantee better cooking than cast iron grids and can be used not only for meat but also for other foods. They are ideal for cooking meat, fish, vegetables, but also wraps and pizzas, swordfish steaks, salmon, grouper, large cuttlefish and squid, and octopus. Foods are healthier cooking and do not disperse many of their properties. Furthermore, if well heated before using them (at least 140 °), that crust will form which will prevent the juices from escaping and there will be no smoke. This applies to both soapstone and lava stone.
- Fast-paced cooking temperature
- Maintaining food properties
- Homogeneous cooking of food
- No fumes
- Quick Cleaning
Stainless steel steak
Cooking with stainless steel plate is a professional method, and it is no coincidence that it is used in restaurants to grill meat, fish, and vegetables. The stainless steel steak allows the cooking of virtually every food: from beef to crepes. It also does not need any seasoning. Steel plates such as stone plates also have the characteristic of not allowing liquids to leak if brought to the right temperature. This prevents the formation of smoke and is also very easy to clean.
- Fast-paced cooking temperature
- Maintaining food properties
- Homogeneous cooking of food
- No fumes
- Quick Cleaning
Collecting excess water and fat from food or not allowing it to form is an advantage for the taste and integrity of the food. But it is also essential to make us fully appreciate a good barbecue, without the fumes.
Some practical advice
Specified the best tools to avoid a wave of smoke with each grilled steak, we see some small “tricks” to prevent the formation of such annoying smoke.
- To season the meat to grill no butter, but oil.
- Not olive oil but seeds, specifically peanut oil. This is because butter and olive oil have a low smoke point. That is, they begin to smoke at lower temperatures than seed oil.
- Leave the meat to be grilled for at least an hour outside the fridge before putting it on the grill. The fish at least 30 minutes
- The grill should be brought to a temperature of at least 140 degrees before putting food into it: the crust will be formed that prevents liquids and fats from being too abundant.
- Foods should not be dried with cloth, at most dabbed with a paper towel.
