Charcoal Powder Adds Unique Style To Sizzling Steaks
If Chef Tony Biggs’ latest creation hit the plate of unsuspecting patrons in most restaurants, chances are it would be sent back without even taking a bite. Through his worldly connections, Chef Tony stumbled upon bamboo charcoal powder, which, though rarely used in American cuisine, has a history of use in Asia. And its effects? Shocking. Continue Reading