DIFFERENT METHODS OF COOKINGGrilling: usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly.
Churrasco: the food is skewered and placed to supports at high distance from the fire, cooking times are longer than the grilling method.
Roaster: the food is skewered in a roaster and put in front of fire, cooking times are longer than the grilling method.
CHURRASCOChurrasco is a typical South American cooking method, it takes its origin from Brazil (Pampas). The horseback herdsmen, who lived in those territories, adopt this type of cooking because the farming operation, forced them to spend long periods outdoors with cattle. Therefore, during the day, they used to tie up large pieces of meat on the back of their horses: in this way, they salted meat with horses’ sweat. In the evening, they cooked meat inserting it on long sticks planted in the center of a coal: as the meat cooked, very slowly from the bottom-up, they cut slices to be eaten.
Nowadays the way of cooking Churrasco is different compared to the tradition, using other meats types, besides the bovine one and new salting systems.
Anyway, the main feature of this method remains the typical meat’s taste: a mix between the classic grill and a light smoky flavor, due to the particular distance of the food from the grill, making it more tender, flavorful and defatted.
TYPES OF COMBUSTIBLE
Wood: beech tree, oak, olive tree, fruit trees
Coal or Charcoal
Wooden coal: At the beginning in log or in big pieces which, after a high temperature treatment, could be commercialized. Fire is clean and release a very high temperature.
Natural charcoal: get from wooden coal dust, bound with natural starch.
Mixed charcoal: get from wooden coal, wooden waste and/or coal dust, bound with paraffin or petroleum derivatives.
Before using the grill, we recommend to run on the grill or on the swords, a cloth moistened with olive oil.
It is recommended not to put immediately cold meat (from refrigerator) directly on the grate, to avoid loss of precious liquids.
When cooked, let the meat rest for a few minutes to make it more tender and tasty.
CLEANINGAfter every use, with still warm grilled or swords, we recommend to use a stainless steel brush to remove possible residues of meat.
Wood: CORTEC uses wood from properly managed forests, selecting certified suppliers. We mainly use Iroko treated with water-based paint. Being wood a natural material, depending on weather condition, could change color, therefore we recommend a periodical maintenance.
Stainless steel: CORTEC uses for its articles satin finish AISI304 or AISI316 stainless steel, the latter more resistant and with long-lasting characteristics. Even stainless steel, to keep intact over time, needs maintenance: we recommend washing surfaces with a detergent and water.
Cor-ten stainless steel: it reaches its natural maturity (oxidation) after 14-18 months; thanks to natural processes, CORTEC is able to get a very good oxidation result, also after 4-6 weeks. Products in Cor-Ten need a periodical maintenance because, depending on weather condition, there could be changes on its tone. This kind of stainless steel has the characteristic to release a small quantity of oxide, which anyway, does not modify its resistance. To mitigate these slight losses, is recommended to perform cycles of a special protective surface treatment, which lend it a darker tone.
Painting: stainless steel products are coated with powder based on synthetic resins, the finishing is matt. Even if the coating is durable, with the passing of time it will tend to opacity.