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The cooking stone, perfect for grilling

The Parisian pavement, like any cooking stone, allows you to cook quickly without burning the food.

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His history

The oldest kitchen utensil in the world is nothing more than a stone. A simple fragment of rock with a more or less flat surface that Paleolithic hunter-gatherers gleaned from the ground and installed in the center of their home. Made hot by the heat of the flames, the stone was then used as a cooking plate on which our ancestors grilled small pieces of meat.

Without knowing it, these primitive cooks made the most of one of the physical properties of these mineral blocks: their thermal inertia. Because, once heated, the stones have the particularity of maintaining their temperature level over time and diffusing heat constantly, thus reducing the risk of burning or overcooking food.

In contemporary kitchens, this basic cooking method is still widely used. We think of the famous pierrade, a domestic cooking utensil heated using electric resistance often associated with winter meals. In restaurants and at home, we also use a refractory stone or pizza stone: a round or rectangular block that allows dough to be cooked quickly without burning it while absorbing part of its humidity.

Its use

A few hours before dinner, the pots are humming in the small open kitchen of the Granite restaurant, located a stone’s throw from the Louvre Museum (Paris 1er). Tom Meyer grabs a rag and slams the door of an oven that has been heating at full speed for a good thirty minutes. Inside sits a cubic mass, burning and inert, gray as an autumn sky: an authentic Parisian street pavement.

“I went to flush him out in a park, not far from here, confides the chef, recently awarded a star in the Michelin guide. Paris is a cosmopolitan city which, in culinary matters, claims no terroir. The pavement, for its part, has a story. Using it in the kitchen was a way to echo our surroundings. » At Granite, during the service, the small piece of stone travels from the kitchen to the room and is an integral part of the ceremonial.

Tom Meyer uses it to sear and lightly grill a thin slice of wagyu beef – a Japanese breed of cattle known for its tender flesh and high intramuscular fat content. “Stone cooking allows us to obtain a nice caramelization, almost instantly, he continues. The meat becomes both crispy and hypertender. It melts on the palate like butter, it’s exceptional. » While it cooks on its rock, the ribbon of wagyu (4 centimeters wide, 7 centimeters long and 1 centimeter thick) sizzles, contorts and lets out a few fumaroles with an intoxicating scent.

Read also: The kakigōri machine, for razor-free ice cream

We greedily follow it with our eyes as it moves through the air, at the end of a pair of tongs, before being placed in the center of the plate. Beneath him were arranged around ten edible sticks of various kinds: cucumber, kiwi, sorrel ice cream and raw marinated Charolais beef tab. At the last moment, a delicious beef broth seasoned with rice vinegar and fresh mint darkens the scene. And, in the face of all this, it becomes hard to remain completely unmoved.

Professional cooking stone, stainless steel and wood base, €171, at cdiscount.com

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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