Ever been fascinated by all the action in a show kitchen? Be it the\u00a0chefs busy at their stations or the sound of stuff sizzling in pans\u00a0and of course a glimpse of all those exotic ingredients in sight. And then perhaps wondered what it\u00a0would\u00a0be like in the (covered)\u00a0kitchens of those restaurants that dish out some of the finest meals around.<\/p>\n
Thankfully, there\u2019s\u00a0nothing left to the imagination with Kitchens of Dubai capturing it all for us<\/h3>\n
The series brings to life stories from some of the top kitchens in the city. The visual behind-the-scenes journey from pan to plate captures different elements that make the perfect dish \u2013 we\u2019re talking ingredients, preparation techniques and even skilled\u00a0chefs along with their\u00a0teams.<\/p>\n
Grilling stories\u00a0<\/h3>\n
The first show captures the splendour of the Brazilian Churrascaria. These kind of restaurants\u00a0are popular for its eat-as-much-as-you-can offering of grilled meat. The serving style is unique with waiters moving around with\u00a0skewers and slicing meat onto the diners\u2019 plates.<\/p>\n
The video highlights the\u00a0simplicity of the grilling process\u00a0using each of its three main elements – heat, moisture and flavour \u2013 as a theme\u00a0for the meaty display being put up.<\/p>\n
The location<\/h3>\n
Chamas Churrascaria at Crowne Plaza sets the stage for the show with sous chef Larissa Mazzoli directing the act. With six years of experience behind her, the subjects are in safe hands.<\/p>\n Stealing the show are\u00a0the ribs, Picanha (the prized Brazilian cut) and Wagyu.<\/p>\n The importance of moisture is explored with raw ribs rubbed with rock salt and put in the oven for 15 minutes. The addition of water or liquid is crucial before the next process, which is three to six hours of slow cooking. Chef Larissa knows the tricks and adds 500 ml of water to 10 kg of ribs to create that juicy and hard-to-resist piece of meat.<\/p>\n The challenge here is determining for\u00a0how long and at what temperature the Picanha cut is to be\u00a0cooked at. It\u2019s a play of temperatures with chef Larissa kicking off the process with high temperatures on the lower grill and then shifting to the middle grill for a prolonged round of cooking.<\/p>\n If you\u2019re looking for a flavourful bite, trust chef Larissa when she recommends grilling with Grade 5 Wagyu. Anything higher than that will result in fat deposits on the charcoal and a loss of flavour.<\/p>\n The show, available on Okuloop in YouTube and Vimeo, highlights the Brazilian grilling experience as a must for meat-lovers and we couldn’t agree more!<\/p>\n <\/body><\/p>\n","protected":false},"excerpt":{"rendered":"Ever been fascinated by all the action in a show kitchen? Be it the\u00a0chefs busy at their stations or the sound of stuff sizzling in pans\u00a0and of course a glimpse of all those exotic ingredients in sight. And then perhaps wondered what it\u00a0would\u00a0be like in the (covered)\u00a0kitchens of those restaurants that dish out some of … ","protected":false},"author":453,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[],"acf":{"legacy_meta_tags":"![\"Kod8\"](\"https:\/\/cloud.lovindubai.com\/images\/uploads\/2016\/06\/_blogWide\/kod8.png?mtime=20160614144000\")
<\/figure>\nThe stars<\/h3>\n
![\"Kod1\"](\"https:\/\/cloud.lovindubai.com\/images\/uploads\/2016\/06\/_blogWide\/kod1.png?mtime=20160614143940\")
<\/figure>\nAct one<\/h3>\n
![\"Kod2\"](\"https:\/\/cloud.lovindubai.com\/images\/uploads\/2016\/06\/_blogWide\/kod2.png?mtime=20160614143838\")
<\/figure>\nAct two<\/h3>\n
![\"Kod4\"](\"https:\/\/cloud.lovindubai.com\/images\/uploads\/2016\/06\/_blogWide\/kod4.png?mtime=20160614143854\")
<\/figure>\nAct three<\/h3>\n
![\"Kod6\"](\"https:\/\/cloud.lovindubai.com\/images\/uploads\/2016\/06\/_blogWide\/kod6.png?mtime=20160614143905\")
<\/figure>\nIn conclusion<\/h3>\n