Tuesday, December 15th, 2009

How do restaurants usually grill their meats?

I can tell the difference of quality in the meat between some restaurants like Carabas, Macaroni Grill, Bahama Breeze, etc…

Do these restaurants use wood burning grills? Why are these so much better than a regular grill?

That depends on a LOT of factors:

The restaurant…….Five Star restaurants are going to use MUCH better cuts and qualities of meat:

Some restaurants actually have Kobe beef FLOWN IN FROM JAPAN. Kobe beef is the most expensive beef ON OUR PLANET, as the cows are fed beer and massaged 2 times a day (and NO, I’m NOT lying there).

Second, 80% of restaurants will do the French method of preparing meat, which is either starting it on a fire (like a gas grated grill) or in a screaming hot pan, and then transfer it for "final" doneness in the oven. This method is Au Poivre (Aw-P’waw) method, and is the perfect way to insure a good steak.

Christopher K.

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4 Responses to “How do restaurants usually grill their meats?”

J♥K♥M Says:
December 16th, 2009 at 5:20 am

I’m sure the grills are all the same in every kitchen. Are you sure it isn’t the cut of meat, marinade, or how it was cooked (rare, med-rare, med, med-well, well)?
References :

Christopher K. Says:
December 16th, 2009 at 6:08 am

That depends on a LOT of factors:

The restaurant…….Five Star restaurants are going to use MUCH better cuts and qualities of meat:

Some restaurants actually have Kobe beef FLOWN IN FROM JAPAN. Kobe beef is the most expensive beef ON OUR PLANET, as the cows are fed beer and massaged 2 times a day (and NO, I’m NOT lying there).

Second, 80% of restaurants will do the French method of preparing meat, which is either starting it on a fire (like a gas grated grill) or in a screaming hot pan, and then transfer it for "final" doneness in the oven. This method is Au Poivre (Aw-P’waw) method, and is the perfect way to insure a good steak.

Christopher K.
References :
I was professionally trained at Le Cordon Bleu…..LCB certified…..

♥Jill♥ Says:
December 16th, 2009 at 6:49 am

prime cuts of meat go to the restaurants. You can buy online (way too much $’s) but not at the grocery store.
References :
America’s test kitchen (TV show)

Jena Lee Says:
December 16th, 2009 at 7:25 am

I have much experience having worked in various restaurants and bars through my college years and frankly there is more to pick up in those places than member of the opposite sex! :)

In answer to your question the easiest and best way to cook chicken is spray a little olive oil in your pan, on a low-medium heat. Place the chicken in to help thaw and cook, then once the meat on the outside is white and not pink find the thickest part of your chicken breast, and cut into it, just on the one side (butterfly), this will allow you to continue you cooking into the inside of the chicken without crisping the outside.

Here is the trick you are looking for to keep your meat moist. After you have done the previous then remove the pan with chicken in it and take it to the sink where you are going to barely turn on the faucet. The pan will sizzle when adding the water. Only put enough to coat the bottom of the pan. Then take back to your Burner and cover with a lid. This allows the chicken to not burn and take in all of the moisture from the water and juices in the pan! It will only take about 2-5 minutes for it to finish cooking.

Congrats now you are cooking like a chef in an over priced restaurant!
Salut!!!!!
References :

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