Quote:
Originally Posted by sedated
Their flat tops aren't hot enough to sear meat. Gotta make sure that baby is cooked through, so longer times on lower heat.
And "cook's ability"? At a place where the entire business model is making everything exactly the same?
I'm putting way too much thought into this.
|
they may do it differently now - I was a quarter-grill chef, back in the day we had a searing tool.