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Cookware

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

Cinnamon | Sep 17, 200608:46 PM     8

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?)

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