24 hours playing with the verticality of the HOT Mibrasa oven, present at the Montagud stand at the HIP Madrid fair
For 24 hours, we immersed ourselves in a game of verticality with the Mibrasa HOT oven series, exploring its infinite possibilities.
In the vast gastronomic universe, Mibrasa is a fundamental piece in the constant evolution that redefines kitchens. It seeks not only culinary excellence but also the revival of ancestral sensations and aromas that lie deep within our gastronomic memory.
Rooted in the tradition of Mediterranean cuisine, the Mibrasa factory, located in Palamós, in the heart of the Costa Brava, produces the highest quality charcoal-fired equipment for the HORECA sector. With a focus on state-of-the-art engineering, using top-quality steels and meticulous attention to every detail, a product of superior performance and unparalleled versatility is achieved.
Mibrasa equipment are not just ovens or charcoal grills, but authentic allies for charcoal cooking. They accompany chefs not only during service but also in the preparation of ingredients and the enhancement of flavors during preparation, becoming a reliable tool even when the kitchen is empty.
This is a space where a unique gastronomic experience is created; from the careful elaboration of smoked butter, to the preparation of spiced pastramis that evoke the flavors of home. From the meticulous preparation of a huge, aromatic aged beef txuletón, to the execution of slow stews that benefit from residual heat throughout the night, culminating in a delicacy served with just a spoon.
As we begin our day as chefs, we find the Mibrasa Hot Max oven, equipped with an upper hot cabinet and warming drawers, where the heat from the previous service is still maintained between 50-90°C. From the ash drawer, we retrieve meat cooked at low temperature, such as cochinita pibil, wrapped in aluminum or banana leaves, after eight hours of cooking. Upon unfolding it, we are intoxicated by the flavors enriched by the charcoal and the nuances of the ashes.
With hours to go until the first service, why not smoke some food? We lower the charcoal to reach a temperature of 25°C, scatter olive or orange wood chips over the remaining embers, and introduce cream, butter, or even some sardines that we wish to smoke (80-100°C). We close the door and allow the aromas to infuse the product for an hour.
An hour before service, we light the oven and use the flames to roast onions, peppers, and eggplants directly over the charcoal. Then, we transfer them to a gastronorm and let them rest in one of the HOT warming drawers at 60°C. In another drawer, we prepare cuts of meat for marinating or other mise-en-place, taking advantage of the organic heat generated by the oven itself, between 55-90°C.
During service, we maintain the oven between 250-350°C, using the vents to regulate airflow and flames. This precision allows us to cook and sear meats, fish, and vegetables at optimal temperatures. With the upper cabinet and lower warming drawers, we keep finished products at temperature and allow them to rest between services.
Between each service, we explore new possibilities with slow cooking or smoking, or even store charcoal in a corner of the oven for the next service.
At the end of the day, we return to the kitchen for the last service; the Mibrasa oven fluctuates between 100-150°C, and with the previously stored charcoal, we optimize and simplify the time needed for a new load and lighting of the oven.
More information: mibrasa.com/es/horno-brasa/hot