What is braising and smoking?
Braising is the technique of cooking food directly over or near burning charcoal or wood, providing an intense heat that caramelises and seals the ingredients, while smoking involves slow cooking or flavouring with wood smoke, infusing foods with rich, deep flavours. These techniques are widely used on meats, fish, vegetables and more, allowing for a wide range of applications in the kitchen.
With 100%Chef's grilling and smoking equipment and accessories, chefs can perfect all of these techniques and create dishes that stand out for their authentic flavour and captivating, stunning presentation.
