Gyroscopes are perfect for maintaining orientation, so in theory they should be perfect for the low-and-slow cooking method which allows the center of the meat to come up to the desired temperature with less risk of overcooking the outer layers as well as minimizing the loss of flavorful juices. It seems like it might, but what do I know? I'm just a man who's been boiling hotdogs in the same water for going on two years (it's nearing perfection). ![]() Does it actually cook meat better? I have no clue. This is a gyroscopic spinning barbecue grill spotted at the Grill Master Campeonato Nacional de Parrilladas (Grill Master National Barbecue Championship) in Monterrey, Mexico.
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