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Cuisson directe
La méthode la plus connue et la plus utilisée.
On comprend par cuisson directe la cuisson de
produits directement et horizontalement au-dessus
de la source de chaleur (charbon de bois, brûleur
à gaz, plaque électrique). Avec cette méthode
traditionnelle, l'action de la chaleur sur le produit est
la plus forte et réduit le temps de cuisson (cuisson
rapide à feu vif).
Les barbecues ronds et à capot disposent en plus d'un
couvercle ainsi que d'un coulisseau d'aération dans
le couvercle et le bac à charbon de bois. En fermant
le couvercle et en ouvrant le coulisseau d'aération,
le temps de cuisson peut être encore réduit ; ce qui
renforce davantage l'arôme de charbon de bois.
Toutefois, lors de la cuisson directe sans protection,
il est également possible que la graisse ou le jus
s'égouttant du produit tombe dans la source de
chaleur et soit brûlée.
Si le produit est très gras ou comporte beaucoup
de jus, il est recommandé d'utiliser une grille en
aluminium ou mieux encore en tôle émaillée.
18


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