From traditional to contemporary grilling

From traditional to contemporary grilling

We can certainly define grilling as a traditional cooking method – perhaps the most traditional, considering that it’s the first form of cooking used by man.

Are there crossover points between that ancient cooking method and its contemporary counterpart? Of course there are, as long as they are open to new stimuli and able to choose the most innovative equipment.

The visibility that grilling enjoys today is due to a profound and current reason that goes beyond fashion and crazes, that evokes the fundamental characteristics of contemporary cuisine: quality raw materials, experience and emotion Three key words that are easily connected to a grilling oven with an innovative approach, like the X-Oven 3, with its patented removable grilling drawer system. Three words that explain how grilling has returned to popularity in a demanding and evolved sector like haute cuisine.

The possibility of utilizing three different drawers with different temperatures and heat intensities at the same time, allowing a level of flexibility and control unique for this type of oven, is a tremendous stimulus for creative experimentation.  

It means  being  able, among other things, to choose the best temperature and cooking speed. Cooking in a closed chamber also preserves the organoleptic properties of the foods, reducing the loss of natural juices and minerals to a minimum.

This means offering chefs another way to highlight the quality of the ingredients and their authentic flavor, opening infinite possibilities for experimentation and promoting creativity and innovation.

X-Oven 3 combines all of the elements that give this grilling oven its unique and distinctive placement as a link between traditional grilling and fine dining.

www.x-oven.com

Share on facebook
Share on twitter
Share on linkedin

Related Articles

Grilling: Not just for meat lovers

Talking about grilling means thinking automatically about a meat dish. Actually, this traditional style of cooking on other types of food offers restaurateurs infinite new creative opportunities for surprising flavours experiences. Provided, however, that you know how to grasp the stimulus, experiment freely, and above all, choose the most appropriate cooking tool. Let’s take vegetables,...

We asked X-OVEN corporate chef Mattia Chiesa to tell us about his experience in the charcoal oven world.

Mattia, tell us something about yourself. I’m 32 years old, and after school (I attended Istituto Alberghiero Carlo Porta), I started my professional training with chef Danilo Angè, with whom I still collaborate. I got to know X-Oven one day, thanks to a demo. At that time, I had been working for some years for...

X-Oven, the charcoal ovens built for chefs

It was 2014 when X-Oven, the first professional charcoal oven with lateral grill drawers, entered the international market. Since then nothing has been the same: the X-Oven revolution closed the era of the old front door ovens, replacing them with a range of cooking tools based on safety, flexibility and high-level creativity. Designed for medium-high...