Restaurant chefs are using fire to create knockout dishes at high-halt eateries,but you can achieve the same sparks at domestic, tooChefs across the US are turning their back on fancy cooking equipment to return to the most elemental way of cooking: by fire.
In 2013, and after fork-lifting a hearth and grill into ARC Food & Libations in Costa Mesa,California, co-owner and chef Noah von Blöm decided to do everything – including boiling water – using wood-generated heat.
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Source: theguardian.com