Infrared grills
- Thread starter Deacon Cole
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God it's strange the stuff I run across on these forums. I don't mean the people who post them are strange; it's strange because I take a definite interest in the more esoteric subjects.
Regarding infrared grills, I first heard of them was an early industrial version called the "flashbake" oven back in 1995, which uses heat lamps to blast out energy across a broad spectrum, including IR, spilling over to the visible and into microwaves. It would not only cook something on the inside, but brown the outside as well, in as little as a few minutes.
I saw a clip on a TV show with someone baking a pizza, crispy crust and all, in about one minute (industrial version only). It was the same with fries, done crispy in about 30 seconds. They had me mesmerized until they showed how to quickly cook shrimp, which didn't sound safe to me. I mean, 30 seconds at high heat probably isn't enough to kill food borne bacteria.
The true benefit of an infrared grill is that nothing has to be defrosted before cooking, but that can lead to mixed results. The problem is there's no tried and true manual. Everything has to be fine tuned by experiment and personal experience. Damn, this is a long rant about cooking. To balance that out, here's a clip of the GAU-8 30mm cannon in action:
Regarding infrared grills, I first heard of them was an early industrial version called the "flashbake" oven back in 1995, which uses heat lamps to blast out energy across a broad spectrum, including IR, spilling over to the visible and into microwaves. It would not only cook something on the inside, but brown the outside as well, in as little as a few minutes.
I saw a clip on a TV show with someone baking a pizza, crispy crust and all, in about one minute (industrial version only). It was the same with fries, done crispy in about 30 seconds. They had me mesmerized until they showed how to quickly cook shrimp, which didn't sound safe to me. I mean, 30 seconds at high heat probably isn't enough to kill food borne bacteria.
The true benefit of an infrared grill is that nothing has to be defrosted before cooking, but that can lead to mixed results. The problem is there's no tried and true manual. Everything has to be fine tuned by experiment and personal experience. Damn, this is a long rant about cooking. To balance that out, here's a clip of the GAU-8 30mm cannon in action:
