Some restaurants serve meats on a thick slab of granite heated to a high temp and they are delivered to the customer sizzling. The meat cooks on the slab from the residual heat in the stone.
Interesting... is it effective or is it a gimmick?
Interesting... is it effective or is it a gimmick?
Both, in my experience I've had beef carpaccio served that way (not steak) and it was delicious. Impressive presentation, too.
How can you serve raw food on a screaming hot stone?
I'm interested in cooking stones for a wide range of cooking,from steaks to bread.
Has anyone got any advice on what kind of stone to use,cleanning,where to find them,prices ect.
Can i use in the house oven?
Many thanks!!!
i've had the same thing as andy with the heated stones and extremely thin meats (so they cook almost instantly), and also on heated slabs of himalayan salt.
very cool stuff. similar to japanese shabu shabu.
so the sizzling grease splattered onto your face and hands
So there's a floor show too eh?
You have to be careful with how those are heated up--they can break if you don't follow the instructions. The Spring 2013 catelogue has muffin/ramekins and a microwave egg cooker (poached, fried, scrambled) in that stoneware.I like the stones that Pampered Chef has. They have several sizes. I don't remember the prices because I've had mine for quite a while.
You have to be careful with how those are heated up--they can break if you don't follow the instructions. The Spring 2013 catelogue has muffin/ramekins and a microwave egg cooker (poached, fried, scrambled) in that stoneware.