Grilling: Not just for meat lovers

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, a raw material subject to growing attention and study by chefs; they have started to become the stars of main courses, and not only side dishes.

Which are the fundamental assets to include on the menu for a truly appealing and attractive vegetable offering for the client? If the first obvious response is the quality of the ingredients, the second, but no less important, is the proper equipment: in this case, a charcoal oven named X-Oven.

The range of X-Oven charcoal ovens, characterized by lateral grill drawers and by the vertically shaped cooking chamber, allows preparation of vegetable dishes that are nothing like the usual classic, objectively boring grilled vegetables.

The high temperature, approximately 400˚C, and the closed chamber guarantee quick cooking that enhances the juiciness and texture of the vegetables, giving the ingredient an unexpected appeal. An appeal that can grow and become a unique flavour complexity thanks to the use of the dedicated X-Oven cooking accessories, like the high temperature cooking trays or the Smoking Box.

In order to build their own distinctiveness, also from an aesthetic point of view, this type of cooking provides to chefs another method, simple but at the same time unconventional: the possibility to work on the cut of the vegetables, preserving their natural shape and by so doing making them immediately recognizable. Another element that, together with the flavour, can become a strategy for customizing the restaurant menu.

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