General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

 
 
LinkBack Thread Tools Search this Thread Display Modes
Prev Previous Post   Next Post Next
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,367
Default Is It the 21st Century Yet??

wrote:

> I'm having the damnedest luck researching this, and I don't know why.
> Maybe it's just not made??
>
> I want to grill my own steaks. At home. On a table. That's all!




> Theres a pretty good reason why you aren't finding anything. Grilling

is messy and smoky and unless you have > an appropriate area with super
good appropriate venting it is best done outside.


Here's a blurb from
http://www.besthings.com/archive/fal...homeCooked.htm

Get Grilling - Indoors

Indoor gas grills are the hot item on every epicure's must have list.
This increasingly popular appliance has home cooks fired up over the
possibilities.

Imagine grilling a steak house quality T-bone from the comfort of your
kitchen in mid-January. Or grilling a tower of portobello mushrooms, red
peppers and zucchini in mere minutes while still keeping an eye on the
oven.

And nothing beats grilled pears with syrup for a simple, sweet treat.
Ever wonder why restaurant food often tastes and looks better than the
same dish prepared at home? It just may be the natural gas grill.

Professional chefs consider the indoor grill an essential kitchen tool.
The steady, intense heat of a natural gas grill is ideal for cooking
tender cuts of meat to perfection.

Chef Alastair Mackay relies on his natural gas grill when cooking for
customers at Sarnia's On the Front restaurant. And, cooking at home for
family and friends is no exception - it's natural gas for the grill and
indoor range.

" To me, food presentation is everything and the visual effect of
grilling is ideal. Steaks just don't look as great without the cross
marks, and I want my grill marks to be at 90 degree angles. Then there's
the flavour - you can be a little more creative with rubs and marinades.
We grill rib eye and flank steaks, salmon and swordfish. Grilled,
boneless chicken breast is a popular lunch item used in wraps, pastas,
salads and sandwiches.

Chef Mackay knows the type of heat the natural gas grill provides is
unbeatable. "The heat of the grill creates the caramelized flavour and
look that I like. It's the most intense heat that we use. I couldn't
throw a steak in the oven and get the same effect."

Fat conscious cooks appreciate that grilling food is an ultra lean
cooking method. Not only is there limited added fat in the cooking
process, but much of the existing fat drips away. Finally, home cooks
also love the ease of clean up. Prepare the whole dinner on the grill
and there won't be any pots or pans to scrub.
---------

I can recall seeing people grilling at table with gas in various Asian
restaurants, have you tried a google search of "asian indoor gas grill'?

Here's a page on indoor charcoal grilling

http://www.kamado.com/New_Kamado_Charcoal.htm

Apparently there are lots of small gas grills available, indoor
ventilation being the only issue one would need to deal with.

http://www.ekitchengadgets.com/jerupotacaga.html
---
JL

But electric doesn't seem to really do the job, on account of the low
temperatures. So gas seems the way to go. But, heck, where are these
things?? Doesn't anyone make a simple gas grill that sits on the table
or counter top and can be used indoors? Okay, so I need ventilation:
I'll leave the window open and have a fan blowing.

I tried looking and looking but no one seems to make such a thing! I
just need to directly cook over flames in an apartment, and I can't buy
some huge fancy restaurant-grade contraption.

Now, in the meantime, I came across something called infrared grilling!
Sounds interesting, but they are at least a grand and a half for the
low-end models, and I need them smaller, anyway.

So does anyone have any recommendations? Or am I forced to use a
portable tabletop CHARCOAL grill indoors?? (That means I'll have to
buy an industrial-strength fan, too, in all likelihood!)

I can't believe it's so hard to get a fire started in 2006 A.D. =)

Thanks in advance for any advice! I want to cook meat directly over
flames, but indoors, in an apartment, no less! I don't know why, but
all the grilling stuff I can google are either outdoors or electric or
over fireplaces!!

 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
The 21st Century Sandwich Mark Thorson General Cooking 12 13-07-2010 02:16 AM
Muscovy Duck - the Great Game of the 21st century [email protected] General Cooking 11 17-03-2008 12:56 AM
Is It the 21st Century Yet?? [email protected] Cooking Equipment 70 29-11-2006 05:32 AM
Is It the 21st Century Yet?? [email protected] General Cooking 66 29-11-2006 12:54 AM
Is It the 21st Century Yet?? [email protected] Barbecue 51 29-11-2006 12:54 AM


All times are GMT +1. The time now is 08:33 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"