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Restuarant Secrets - Page 2

post #31 of 36
7/5/07 at 5:09am
The petroleum flavor was definitely a result of olive oil flaring up. There was actually a study done evaluating Turkish sulphur olive oil as an alternative diesel fuel. Olive oil will burn and the results are not flavorful in my opinion.
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post #32 of 36
7/5/07 at 6:22am
You know, I've been thinking and thinking about this one. I cannot come up with anything to say. There really are no secrets except for basic cooking technique.
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post #33 of 36
7/11/07 at 11:03pm
And most importantly for the home cooks:
Those "home" professional looking stoves are a joke - a very expensive joke. Their burners have no more BTUs than the traditional white stoves and, in fact, you can get a GE that has one burner with 2K BTUs more than any "home" Garland or Viking ripoff.

But since most people who redo kitchens just want it ito look cool, pay $3- 8,000 more and still have the same quality you did before the redo,
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post #34 of 36
7/12/07 at 5:51am
I think there could be a few factors (epically with grilled items). First is meat quality, second is cold meat HOT grill, third is BTU'S and finally, the grill grates on a commercial char grill are much thicker and heaver, therefore, they carry and retain more heat, so more char/flavor.
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post #35 of 36
7/12/07 at 6:42am
Thanks Cheflayne! I was thinking that was it but wasn't sure if it had anything to do with maybe having a combustion issue with our propane tank! :D

Note to self: Allow NO FLAREUPS!!! :D
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post #36 of 36
7/12/07 at 10:05am
Propane is heavier than air so if you want to use propane you need expensive propane drains on the floor of the kitchen.
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