Cookware

Why does some restaurant food come out/stay hotter than my home cooking? Technique? Pans?

Share:

Cookware 8

Why does some restaurant food come out/stay hotter than my home cooking? Technique? Pans?

Cinnamon | Sep 17, 2006 08:46 PM

Say fish or lamb - or almost anything. Do some restaurants finish at very high heat very briefly using a particular kind of pan? What are the primary things that get an item to your table still *hot* vs. not? (How do I do this without risking burning the food?)

Want to stay up to date with this post?