The flame is flowing
Obviously the flame flows from the bottom to the flame, but as anyone who has grilled meat knows, we don't roast meat by an open flame, but by keeping a distance above it, so why? Baking things is a process of heat exchange, heat source distance heat by the greater the temperature difference, heating effect is better, will be more direct radiation, more obvious convection. Therefore, flame fluidity is a measure of heat absorption is a key index.When the charcoal is nearly dead, it is covered with a layer of charcoal ash, which gives the charcoal a grayish white color, obscuring the orange nature of the flame. The truth is, charcoal ash doesn't burn. When charcoal is inadequately burned, carbon monoxide is produced, and then carbon monoxide is reburned around the food, which is the essence of charcoal roasted food.
Ovens are tubes that heat air to heat food, and steam ovens are tubes that heat unsaturated steam to heat food. Therefore, the oven can not make the surface of the food to reach the temperature of charcoal roasting, that is afraid of the use of steam as an efficient heat conduction medium, still can not achieve the heating effect of charcoal roasting.
But isn't cleanliness, hygiene and health also important?
