When it comes to cooking, Francis Mallmann has a few favorite methods that he relies on. One of these is using a chapa, which is essentially a cast-iron griddle or plancha. What Francis loves about the chapa is how quickly it heats up, allowing for fast and efficient cooking. The cast-iron material also helps to distribute heat evenly, ensuring that food cooks evenly and develops a delicious crust.
In addition to the chapa, Francis also frequently cooks with a parrilla. This is a barbecue grate that is placed over live coals, and it is the most popular cooking method in Argentina, Uruguay, and even in the United States. Cooking with a parrilla gives food a unique smoky flavor that is loved by many. The live coals provide a consistent source of heat, allowing for precise control over the cooking process.
One of the reasons why Francis enjoys using the chapa and parrilla is the versatility they offer. With the chapa, he can cook a wide variety of foods, from vegetables to meats and even seafood. The quick heating time of the chapa means that he can start cooking almost immediately, saving valuable time in the kitchen.
When using the parrilla, Francis can cook larger cuts of meat, such as whole chickens or steaks, with ease. The open flame and live coals add a delicious charred flavor to the food, creating a unique and mouthwatering dining experience. The parrilla also allows for different cooking techniques, such as direct grilling or indirect heat cooking, depending on the desired result.
Francis Mallmann’s love for using the chapa and parrilla is not just about the practicality and flavor they offer. It is also deeply rooted in his personal experiences and the cultural significance of these cooking methods. Growing up in Argentina, he was exposed to the rich tradition of cooking over live fire, and it has influenced his culinary style ever since.
For Francis, cooking on a chapa or parrilla is not just about preparing a meal; it is a way of connecting with nature and the primal elements of fire and heat. It is a celebration of simplicity and the joy of cooking outdoors. Whether it’s grilling a juicy steak or searing vegetables on a hot chapa, these cooking methods allow him to create dishes that are both rustic and refined, showcasing the natural flavors of the ingredients.
Francis Mallmann’s preferred cooking methods involve using a chapa, which is a cast-iron griddle, and a parrilla, which is a barbecue grate placed over live coals. These methods offer quick heating, even heat distribution, and a unique smoky flavor. They also provide versatility and the ability to cook a wide range of foods. But beyond their practicality, Francis’s love for these methods is deeply rooted in his personal experiences and the cultural significance of cooking over live fire.
