Term Description
Safety Pilot Control .
Secondary Air Air drawn into the flame from the room needed to complete combustion. Natural Gas pan burners rely solely on Secondary Air for combustion.
See-Through .
Silica Sand .
Smoke Shelf .
Soot .
Sour Gas .
Sous-vide Sous-vide is French for "under vacuum" and is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier. Ref: Modern techniques call for browning the food (Maillard reaction) either before or after (or both) performing the Sous-vide to provide taste, a crusty exterior and improved appearance (bar marks). The Solaire Infrared Grill is excellent for this, as you want high heat for a short period of time so that you do not further cook the inside of the food (which has already been throughly cooked from the Sous-vide method).
Square Bar .
Stainless Steel .
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