How Binchotan Charcoal Creates Japanese Skewered Perfection - Open Fire
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Date: 2020-05-17
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Comments and reviews: 9
eqlzr2
The binchotan gets much much hotter because it is pure charcoal, not the crap you buy from the supermarket made by Kingsford or what have you. Particularly in the last month or two, I've found I would get more heat from burning the newspaper than I get from Kingsford mesquite blended charcoal. I think there might be a thimbleful of mesquite in a 25 pound bag. In the last 6 months to a year, the Smart and Final market near my house sells 7 pound and 40 pound bags of solid mesquite branches that you can easily bust up into smaller bbq grill size pieces. It's 100 times better than the cheap stuff. But not as good as binchotan which I reserve for special occasions.
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The binchotan gets much much hotter because it is pure charcoal, not the crap you buy from the supermarket made by Kingsford or what have you. Particularly in the last month or two, I've found I would get more heat from burning the newspaper than I get from Kingsford mesquite blended charcoal. I think there might be a thimbleful of mesquite in a 25 pound bag. In the last 6 months to a year, the Smart and Final market near my house sells 7 pound and 40 pound bags of solid mesquite branches that you can easily bust up into smaller bbq grill size pieces. It's 100 times better than the cheap stuff. But not as good as binchotan which I reserve for special occasions.
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Xero
Not just chicken & salt really, the skin & schmaltz add their own essential magical taste, -fat-broth- if you will. 80/20 beef is satisfying, but 90/10 is pretty tasteless. Better yet, 70/30 beef or lamb stays jucier & more tasty when grilled. Fat transports & fills your whole mouth with lingering flavor.
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Not just chicken & salt really, the skin & schmaltz add their own essential magical taste, -fat-broth- if you will. 80/20 beef is satisfying, but 90/10 is pretty tasteless. Better yet, 70/30 beef or lamb stays jucier & more tasty when grilled. Fat transports & fills your whole mouth with lingering flavor.
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Salomon
Finding great yakitori is hard-I've been doing yakitori/robata-For about 7 years -It does take a while to learn and get used to making the skewers and also cooking it-If you guys are in LA -Come visit me at my restaurant called the backhouse it's in ktown will make the yakitori/robata personally
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Finding great yakitori is hard-I've been doing yakitori/robata-For about 7 years -It does take a while to learn and get used to making the skewers and also cooking it-If you guys are in LA -Come visit me at my restaurant called the backhouse it's in ktown will make the yakitori/robata personally
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Jumping
This video really showcases the discipline and precision in Japanese cooking that-s kind of been embedded in the culture, and it-s really fascinating. I think there-s a type of beauty to imprecise cooking as well, but it-s pretty amazing to see so much care put into such little things.
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This video really showcases the discipline and precision in Japanese cooking that-s kind of been embedded in the culture, and it-s really fascinating. I think there-s a type of beauty to imprecise cooking as well, but it-s pretty amazing to see so much care put into such little things.
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Richard
Hmmmm? Not a thumbs down but not a thumbs up either. Interesting but bland. Texture was a little odd I thought. Taditional cooking and that background music? Its o. k. I guess. The video. Any commercials right in the middle of it would have trashed it. All in all, not so bad. -
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Hmmmm? Not a thumbs down but not a thumbs up either. Interesting but bland. Texture was a little odd I thought. Taditional cooking and that background music? Its o. k. I guess. The video. Any commercials right in the middle of it would have trashed it. All in all, not so bad. -
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david
Cara Nicoletti is awesome host for these foods she is fantastic chef and a nice lady. Some times the simple looking cooking style has a few steps that add to best flavor. Very tasty some skewers of those would be a hit over any summer time feast or party.
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Cara Nicoletti is awesome host for these foods she is fantastic chef and a nice lady. Some times the simple looking cooking style has a few steps that add to best flavor. Very tasty some skewers of those would be a hit over any summer time feast or party.
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Stuart
thank you for this video. Im obsessed w/ yakitori and binchotan charcoal. what i learned here is the chicken fat is a key ingredient as when it drips onto the binchotan that is how you get that beyond amazing smoky taste that no other charcoal can do.
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thank you for this video. Im obsessed w/ yakitori and binchotan charcoal. what i learned here is the chicken fat is a key ingredient as when it drips onto the binchotan that is how you get that beyond amazing smoky taste that no other charcoal can do.
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Thomas
the format is fantastic! I love the way you cut the translations but it feels like they're still having direct conversation----edit: Friendly suggestion, you should move the subtitles so as not to obscure the cutting board
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the format is fantastic! I love the way you cut the translations but it feels like they're still having direct conversation----edit: Friendly suggestion, you should move the subtitles so as not to obscure the cutting board
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chad
I really liked that they did a Yakitori video with a Japanese chef. -I just really wish they would have more knowledgeable hosts and a better match up(post-production) with music choices and such.
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I really liked that they did a Yakitori video with a Japanese chef. -I just really wish they would have more knowledgeable hosts and a better match up(post-production) with music choices and such.
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