At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    

Five Ways to Cook with an Inferno

Rebecca Flint Marx | February 25, 2014 | Story Ingredient

Chief among the virtues of an open fire? Versatility. From its smoldering embers to its rising smoke, a single flame offers endless possibilities.


1. Above the fire: At TBD, chef Mark Liberman hangs whole legs of lamb and more and cooks them à la ficelle (by a string), letting the hot drippings fall into a waiting pan of onions and potatoes.

2. On the grill: Tim Caspare of Cotogna grills bistecca over hot coals for a short time to get a quick sear, then lets it rest until it reaches medium-rare juiciness.

3. In the embers: To make ember-baked carrots, Hi Lo BBQ chef Robin Song covers whole carrots with a bed of hot embers and cooks them slowly until they’re ready to peel and eat.

4. Within the flames: At Fog City, chef Erik Lowe cooks broccoli di cicco directly (and briefly) in an open flame to create a smoky char and then adds it to dishes such as albacore tuna salad, where it makes an earthy foil for the black garlic–miso vinaigrette.
5. Up in smoke: Cortney Burns and Nick Balla, co-chefs at Bar Tartine, give their potatoes the Holy Trinity treatment: The spuds are roasted, smoked over alder wood, and then fried, with addictive results.

Read more:
Porno for Food Pyros
Equipment: The It Grill
Three Steps to Becoming a Fire Tamer
Know Your Wood
What to Drink With Your Smoke and Char
Environmental Report: Spare the Air—or the Dinner

Originally published in the March issue of San Francisco

Have feedback? Email us at letterssf@sanfranmag.com
Email Rebecca Flint Marx at rflintmarx@sanfranmag.com
Follow us on Twitter @sanfranmag
Follow Rebecca Flint Marx @EdibleComplex



Tags:

Photography by: