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What are five restaurant secrets that every home cook should know?
Restaurant Secrets Every Home Cook Should Know
- Use pasta water to make silky sauces. Nanisimova/Shutterstock.
- Finish your pasta in the sauce.
- Use cast-iron pans more.
- Put a wet towel under your cutting board.
- Taste as you cook.
- Make sure your pans are hot enough.
- Don’t overlook your pantry.
- Save leftover wine.
Are most restaurants dirty?
It may come as no surprise to a germaphobe that restaurant kitchens are bacteria paradise. They found that menus carried the most germs, with an average count of 185,000 bacteria—nearly 16 times that of the second most germ-infested item, pepper shakers.
What are the techniques and secrets to cooking?
Try indirect heat on the grill This allows you to turn your grill into an oven, which is necessary for bone-in chicken and other items that take longer than 30 minutes. It’s also the secret to cooking a thick-cut steak.
Do restaurants need to turn a profit?
Bottom line: Restaurants need to turn a profit. “At a fine-dining restaurant, the average cost of food is 38 to 42 percent of the menu price,” says Kevin Moll, CEO and president of National Food Service Advisors, in Wall Street Journal’s SmartMoney.
What you won’t find in restaurants anymore?
Here are the 6 things you won’t find in restaurants anymore. Plastic gloves give cooks—and therefore, customers—a false sense of security. “Plastic gloves are more dangerous than bare hands,” says Howard Cannon, CEO of Restaurant Expert Witness and author of The Complete Idiot’s Guide to Starting a Restaurant.
How many germs are on a restaurant menu?
Good Morning America sent a team of scientists to swab the items on the tables of 12 restaurants, including the items mentioned above. They found that menus carried the most germs, with an average count of 185,000 bacteria—nearly 16 times that of the second most germ-infested item, pepper shakers. (Everyone looks at the menu.
Do food chain workers go to work when they are sick?
According to a recent study by The Food Chain Workers Alliance, 53 percent of food chain workers reported going to work when sick. “A lot of poor, transient people work in restaurants,” says Peter Francis, coauthor of industry exposé How to Burn Down the House, in Wall Street Journal’s SmartMoney.