Infrared Searing For The Beginner

           

             If you’re accustomed to grilling, it may come as a surprise that grilling with the power of infrared heat is a totally different scenario. Just like any other cooking technique, it takes some time to master. For some this may happen quickly, and without much effort, while for others it may be more gradual. The most beloved method of cooking on an infrared grill is searing, which locks in moisture and creates savory flavor.

            Infrared technology in terms of grills is solely owed to the company TEC, or Thermal Engineering Corp. In the 1980’s they pioneered this technology and applied it to grills, and the end result was an ultra powerful grill, with the highest heat output on a grill ever seen. The technology was then patented, and these grills were only available to those in commercial environments such as restaurants. Once the year 2000 rolled around, this patent expired, and infrared gas grills were able to be sold to the public. At first, people did not catch on as quickly because of the enormous price tags that were attached. But because they were no longer protected, the technology was then accessible to everyone, and soon other manufacturers were releasing their own takes on the almighty infrared.

            Many people, once they’ve purchased an infrared grill, are anxious to begin cooking on it, and to know the proper ways to use it. Strangely, no one as of yet, has released a book that details the instructions that work best for grilling infrared. Above all, you must always keep in mind the difference in heat that this type of grill will bring. It’s really not your ordinary heat source, and it is way more powerful. The standard output is 1500 degrees, and will cook a steak in minutes. The grill’s hood must always be kept open during grilling because of the intense pressure that is generated by the gas. The powerful heat then rises off of the burner, and unlike a traditional grill, infrared gas grills do not conduct heat in the air. This is known as directional heat, and it travels directly upwards.

            It is important to note that the grill presents an interesting surface to work with. In between the grates is where the heat will rise from, and will cook the food that is placed on it, differently from the areas where the food hits the grates. The meat will have to be turned at very short intervals, somewhere between 30 and 45 seconds apart. This change in position changes the heat from direct to indirect. As you turn, the time lessens because even though the food may not be receiving direct contact with the infrared heat, it is still receiving residual heat that is present in the air due to conduction. 15 seconds in, there will be obvious stripes, signifying areas that have been cooked and others that have not. As you turn, the cooking is more even. Once this process of precision is complete, you will flip your item over to do the same process on the other side. Generally, you can allow about one minute and 30 seconds for each side as a safe estimate for total cooking. And, this my readers, is searing. Quick cooking, over extreme heat, with utmost attention paid to your subject.

            Among the different foods you can sear, ground beef hamburgers can be one of the trickiest as they are not exactly flat and can rarely get a searing that compares to that of fillets. Steak and fish fillets are the prime examples of foods that sear perfectly, ensuring perfection in tenderness and flavor.

            So, if infrared grilling is going to be on your personal to do list, or if you are just curious, I hope you’ve learned a thing or two from this little instructional! Happy searing!

Constituents of Infrared Grilling

We’ve known about gas grills and charcoal grills for as long as we can remember. It’s always been one or the other, and most people are pretty passionate about their preferred method. Add a new form of grilling into the mix, that has been winning fans both from the professional community, as well as home grill masters, and you may have gas and charcoal fans becoming converts. The method is infrared grilling, and you’ve probably heard of it, if grilled foods are your thing.

            Until quite recently, infrared grills were not found on the mainstream market. As an exclusive item, they were only available to chefs and commercial restaurant professionals. In 2000, this remarkable technology hit the markets for the first time, and infrared grills, though extraordinarily expensive at the time, were now available to the public. This happened because the patent that protected infrareds prior was then expired, and the technology became available to all manufacturers to produce.

            And produce they have! As time passed, and the desire increased, the prices have significantly dropped on infrared grills. Most major brands now make their own versions of the infrared grill, with all varieties of additional features and accessories to up the ante, and the competition. Some feature infrared rotisseries, as well as burners. Some of the best, most well-known brands of infrared grills include TEC, Char-Broil, Alfresco, Fire Magic, American Outdoor Grills (AOG), and Solair.

            The difference between infrared heat and regular bbq grilling is in the heat itself. Infrared heat is extremely hot, and works to directly cook and sear foods. The infrared burners are most commonly made of stainless steel or some variation of ceramic material. Infrared grills are always powered by gas, most often propane. The temperatures range in degrees from 450 to 900. The traditional grilling method, cooked foods in an entirely different way altogether. These grills worked to cook by heating the air, so that foods on the grill were actually cooked by this convectional heat cloud, not directly. Different than this type of hot air cooking, infrared grills have an internal heat that allows your foods to cook fast, and with a greater precision. With convection, the grilling process is an intricate process, that requires an intent, careful watch, as this hot air can really cause foods, especially meats, to dry out fast. Infrareds have the ability to create an even, uniform heat that enables the moisture in foods and meats to be sealed in, retained during grilling.

            Most people who have started using infrared bbq grills are more than pleased with them for their many benefits. If you research different models and reviews, chances are, that you will see most consumers are very happy with the results they produce, and the many assets they afford you. Because infrared grills cook so very quickly, they are known to use less gas and propane than traditional gas grills. They heat very quickly, and cook quickly, so they get turned off quickly! Without any necessary preparation, and a miniscule amount of clean up, you can focus on the important things, like grilling, eating, and entertaining.

            The one area of question is definitely in price. Many consumers are reluctant to go for infrared grills when they look at the price tags. Its true, that they are almost always pricier than most other gas grills, and definitely more expensive than charcoal grills, but if you are seriously considering one you should definitely weigh your options. If better tasting foods, a great amount of time saving, and the use of less fuel amount to benefits you could have in your life as a grilling enthusiast, then an infrared grill may very well be for you!

Solaire Infrared Grills: Brilliance Like the Sun

In a world of grills that merely look pretty and do little to perform, Solaire Infrared Grills are so much more than patio bling. Crafted to outperform all other grills on the market, these are top of the line, professional-quality grills made to grill the most delicious foods you’ve ever eaten.

            Designed with an intensely powerful infrared red system, in a short three minutes they are fully preheated and ready for grilling. Ideally, infrared grills are the perfect accoutrement to the perfectly grilled steak, as most of the top steakhouses would attest to this fact. However, as with any grill only with better results, you can grill to perfection all forms of meat, chops, seafood, and vegetables.

            If you’ve never used infrared heat for grilling, or perhaps never heard of it, it can be the very deciding factor in a perfectly grilled food. Infrared heat is extremely high, and provides the ultimate in searing capabilities. This high heat delivers such a searing, that flavors and juices remain locked into your foods, while shrinkage and shriveling are a thing of the past. In terms of time management, Solaire’s infrared heat is also the front-runner because they cook in about half the time it takes conventional grills, and even lesser quality infrared grills. This time factor is something many grill lovers adore about infrared technology; it allows them the opportunity to grill on a daily basis, rather than as a weekend hobby. And in terms of the old saying, “work smarter, not harder,” I’d say, Solaire grills are right on point. Made to last, grill repair will keep everything on your Solaire in tip-top shape for many years.

            Infrared heat is perhaps the most technological method of heat available on the cooking market. It is within the electromagnetic spectrum, which also incorporates visible light, radio waves, and X-rays. When it comes to cooking, especially in terms of grilling, these infrared heat waves make for incredible moisture retention, because contrary to traditional grilling methods, infrared heat does more than just provide a hot surface. Infrared heat energy has a vibration to it, and when used in grilling, it causes the molecules in the foods to vibrate. It forces moisture on the surface to be pushed well inside the foods being grilled. The taste this method creates in incomparable, enhancing natural flavors, maximizing moisture, and retaining the health properties.

            In the cooking process, Solaire Infrared grills are nearly immune to annoying flare-ups, because without a secondary heat source, grease does not trapped in the grill. The powerful heat instantly vaporizes drippings, which will then not fall, and will add additional flavor to your grilled foods.  

            They build their grills to exceed commercial standards, and all models boast exquisite features. Solaire Infrared bbq grill parts are some of the finest you will ever see made. Standard features include a push-button rapid start electronic ignition, mirror finished accents, and a lifetimes warranty on the stainless steel construction, V-grilling grids, and main burners. The main burners are constructed with ceramic infrared, double-laced ported U-burners, or a combination of both. For conversion or cleaning, they remove easily. The stainless steel construction has been gorgeously welded with heli-arc seams, and contains no metal fasteners, which makes these grills stunning to gaze upon. Warming rack and drip tray, comprised of stainless steel, are removable for easy clean up and access. Pedestal, post-mount, and cart models feature folding side shelves. For models that come with a rear infrared rotisserie, heavy-duty motor, spit rod, and forks are included. All models 30” and larger come with a durable, premium cover.           

            When it comes to their grills, and when it comes to grilling, Solaire Infrared does not mess around. They have designed the ultimate in satisfaction- a stunning marvel of infrared engineering, to produce a great cooking experience, and an even better tasting experience as opposed to traditional grills.