Loading…
27
My old line cook from 2009 told me my flat top was running too hot, and he was dead on
Ran into my old grill guy Marcus at a restaurant supply place in Cleveland last week, first time I'd seen him since we worked a diner together back in 2009. He watched me scrape down my flat top for a second and said 'you're cooking at 500 when you should be at 375, that's why your eggs stick.' I blew him off at first because I've run the same temp for years, but I tried it the next morning and my hash browns finally stopped burning on the outside while staying raw in the middle. Now I'm second guessing every setting on that thing and wondering how much food I've wrecked over the years. Anybody else get humbled by a cook you used to run circles around?
1 comments
Log in to join the discussion
Log In1 Comment
john_singh6h ago
Man, I gotta push back on this one. A flat top at 375 is gonna give you pale, sad food and tickets that take forever, and Marcus might've just been watching you cook one thing wrong instead of the whole picture. If your eggs stick at 500, that's a dirty surface or not enough fat, not the temp, so don't go turning your whole line down over one batch of hash browns.
3