Since the dawn of time, man has always been fascinated by the power of fire. He observed, scrutinized and challenged to get the better, being able to use it in the best way: the barbecue. But, today as then, there is a question that is often asked who is measured with this type of primordial cooking: how do you tame the barbecue fire ? Braciamiancora has tried to find an answer to this question, digging between myths and legends , in a series of curiosities and indispensable techniques to manage the embers. Why do not you joke with the barbecue fire.
FIRE FOR THE BARBECUE: CARBONELLA, TRADITIONAL FUEL
Before starting a fire, the question to ask is: what do I use as fuel ? One of the most used and most suitable to use for the barbecue is charcoal. It is a pure coal obtained by letting the wood burn for a few days, allowing the water, resins and other volatile substances to evaporate and all the oxygen inside. Using charcoal, if in some respects it represents a challenge, will certainly offer you many satisfactions. When the charcoal reaches its maximum temperature, some pieces may explode due to the gas trapped in the knots of the wood. This fuel becomes very hot in a short time: it usually takes 10-15 minutes. The intense heat can roast the food in a few seconds, toasting its surface and spreading a pleasant smoky aroma. Once the charcoal has reached the maximum temperature, it begins to spread the heat quickly. In most cases, spend about 30 minutes before the temperature passes from high to medium. Therefore, if you want to maintain a certain temperature for cooking, it is necessary to feed the fire again. Fortunately, the charcoal turns on and heats up very quickly: to raise the temperature it will be enough to add more and wait for 5-10 minutes.