Control is essential to consistent, delicious cooking. Whether using an immersion circulator, a CVap, or an Argentine inspired grill, precision and consistency are driving forces. Wood fired cooking is an art, craft, and science. At first glance you might think that wood and fire are all you need. But flames are often our enemy. The judicious use of controlled flare ups is essential for flavor development without charring or overcooking. Using a wood cage to burn logs and create coals allows the cook to control the heat. As with any cooking method this requires practice to develop skills and finesse. Cooking with a variety of mediums forces us to work through processes to maximize flavor and efficiency. The more skills you master, the more knowledge you accumulate, the better your ability to maximize flavor in any dish.
Massive hat tip to Chef Anthony Goncalves on sharing some insight on live fire cooking.
Years Past
