Using A Hibachi Grill

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If you are a patron of Japanese food, then you must be acutely aware of the hot grill that they commonly used in preparing teppanyaki as well as yakitori. For most people , this hot grill is known as the Hibachi Grill.

Traditionally, hibachi grills are not a Japanese invention. They first saw light in China as a house heater later on becoming a cigarette lighter before being associated with food and cooking. The hibachi grill came from the words "hi" meaning fire and "bachi" meaning bowl. They were commonly made from cypress wood and lined with clay although there have been hibachi that were made from copper, ceramics and aluminum.

If you have your own hibachi grill and would like to cook food using the said device, you need to make sure that you pay sufficient attention to details; otherwise, you might end up with a burnt food rather than a great tasting one.

The best restaurant in Weston makes use of the hibachi grill in preparing yakitoris and even hamburgers. If this is what you want to do, you have to smaller food items or strips of meat as the modern hibachi has smaller grills than your typical outdoor grill. You would need to lay the food items perpendicular to the grill and leave it to cook for up to 2 minutes. After that, you would need to turn the food over to cook the other side. Once the food has been cooked, you can then pull them off the skewers and serve them with rice and soup.

Usually, a hibachi grill in Weston restaurants makes use of charcoal as these allows the food to cook quickly without much lost of taste. Care should be taken, however, since, if the meat is too near the charcoals or are overcooked, it could leave an aftertaste. Since hibachi grills oftentimes feature two levels where you can put the charcoal, you have to make sure that you set the grill distances at the right level.

Lastly, make sure that you clean your hibachi grill thoroughly to prevent contamination. The best restaurant in Weston commonly cleans their hibachi grills after each meal has been cooked. This is to ensure that the juices and scraps left by the first batch of dishes do not affect the quality of the succeeding dishes.

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