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Say WHAAAAAAAAAT??? I guarantee there are quite a few of us in this forum who can put those restaurant ribs to shame. I'll even give you a tip - wrap in foil for the last hour of cooking if you want them to be fall-apart tender (not something desired in the BBQ competition world).
I agree! Restaurants tend to put too much sugar in their sauce and put on too much sauce.
Nope, that's not it either. I've tried a few (store bought and home made)
There aren't many tricks to cooking a restaurant-quality steak. The very best steak restaurants use minimal seasoning. However, they do use prime quality cuts of meat, which has a HUGE impact on the flavor of a cooked steak. Most consumers buy choice or select cuts of meat from the supermarket. That might be why you're not getting the same flavor.
There aren't many tricks to cooking a restaurant-quality steak. The very best steak restaurants use minimal seasoning. However, they do use prime quality cuts of meat, which has a HUGE impact on the flavor of a cooked steak. Most consumers buy choice or select cuts of meat from the supermarket. That might be why you're not getting the same flavor.
How many restaurants out there are really serving USDA Prime to their customers? Maybe two or three establishments in most cities. And while they may not use a lot of seasonings for a steak, most use decent amounts of salt and pepper on steaks.
How many restaurants out there are really serving USDA Prime to their customers? Maybe two or three establishments in most cities. And while they may not use a lot of seasonings for a steak, most use decent amounts of salt and pepper on steaks.
I qualified which restaurants...
"The very best steak restaurants use minimal seasoning. However, they do use prime quality cuts of meat..."
If someone tries to recreate the flavor at home they have to purchase prime cuts. Also, I mean minimal seasoning as in number of ingredients - the amount is rarely "minimal."
kind of like kfc, Popeye's chicken, you cant mimic that at home, i have tried lol. even with less salt, it seems there is more to it than what they tell.
And the Chinese restaurant will have about six to eight times the available heat for their woks than a residential stove can provide. High heat is how to stir fry crunchy things that stay crunchy.
For most restaurant food, it's always fun to see how many layers of fat, salt and sugar they managed to load onto your plate. Take your basic innocent potato. Cut it into french fries, toss them in sugar and salt, fry them in oil (lard is even better), then add more salt after they're done. So those would be sugar/salt/oil/salt. If you put cheese sauce on top, you get more fat/oil/salt on top. Then add in the chemicals. They can make something healthy into plutonium.
The only thing that makes restaurant food better than what I make at home is that somebody else does the dishes. Otherwise, I generally prefer my own cooking.
no matter if its an attempt at making Philly cheese steaks, pizza in the oven or fried rice ?
they tell you how to make fried rice, but it does not come close to the restaurant. Philly cheese steaks are good when you make it at home, but it does not have that taste they have at any restaurant. the take and bake pizza tastes great, but still not like the restaurant. if anyone knows that would be good ?
It's not hard; just add a crap-load of salt.
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