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Ask the Chef! Have you ever wondered how to cook a steak like a pro? Ever wondered why restaurant food can be expensive? Why DOES everything taste better with bacon? Do you really need a dozen different knives to be a good cook? Have you ever wanted to ask a professional Chef a question? Well, now is your chance to ask a professional Chef any question you want.


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  #1  
Old 04-11-2014, 10:34 PM
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Default Hey Dave, I have a question.

Dave, why do hamburgers taste better in the restaurant? I've ground my own sirloin, seasoned to taste, and grilled them just right. But they always taste better when you get them from a restaurant kitchen.

What's the chefs secret?
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Old 04-12-2014, 12:18 AM
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They are usually cooked on a flat top grill. These grills are seasoned (Much like a cast iron pan.) daily from thousands of burgers not to mention pounds and pounds of bacon, onions, mushrooms etc getting cooked on them.

There is a bar the next city over that is well known for it's burgers. They are always in the top 3 for best burgers in the area. I had a friend work there and he walked we through their kitchen once. The secret to their amazing burgers? They NEVER cleaned the flat top. Ever. The would just scrape any loose stuff off and wipe it down at the end of business.

You can simulate this at home with a cast iron pan. Cook bacon, onions, steak, burgers in it. Never use soap or water on it. Just wipe it out. After a few years of use you will notice the difference.

The biggest trick at home or on the grill for a good burger is never press down on it. This will cause the juices to run and dry the burger out. You also want to stay away from extra lean ground meat. Fat is flavor.
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Old 04-12-2014, 06:23 PM
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Yeah, I knew about the fat and not pressing down, but it makes perfect sense about the other flavors incurred from the flat-top or pan.

Thanks, buddy.
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Old 04-12-2014, 07:05 PM
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A restaurant broiler is natural gas whereas a BBQ is usually propane. Plus a restaurant grill usually has a hot side to sear the burgers then they are moved to a less hot side to finish cooking.
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