Chefs such as Björn Freitag, Tim Mälzer, Stefan Marquard, Ludwig Maurer and Veronique Witzigmann have long since recognized the advantages of the Beefer and are each represented in the book with a personal Beefer recipe. A total of sixty recipes, developed specifically for 800-degree top heat, demonstrate the many uses of Beefers.
Recipes for the Beefer
U.S. flank steak with radish ginger topping, T-bone steak with saltine butter and wax bean salad, U.S. boiled beef with apple celery salad, pork tenderloin with caramelized grape chorizo thyme salsa, wild boar T-bone with beet salad Asia style or Ibérico Secreto Bellota with herb aioli on baguette and wild herb salad are just a few of the many meat recipes included in the book.
The book tells the whole story behind the development of the beefer – from the idea to its own production. In this interview, the three inventors tell us how the Beefer has turned their lives upside down. In addition, there are numerous tips and tricks as well as a detailed description of the functions of the Befefer.
A separate chapter is devoted to the scientific aspects surrounding the topic of 800 degrees: “What happens in the Maillard reaction?”, “What happens when the fat in the meat melts off?” or “Salt before or after?” are just some of the questions that the scientist and passionate amateur chef Professor Thomas A. Vilgis answers in a separate chapter.
The book, of course, is aimed squarely at the market of beefer customers. And quite rightly so. An extensive collection of recipes, relevant tips & tricks, and interesting background on the infrared burner actually make this work indispensable. By the way, also for all those who are still before the purchase decision.