Introduction
There are things that restaurants serve that have complicated recipes with hours of prep work before you even begin to "cook" anything. Sometimes they'll have things that require a lot of practice and experience. Sometimes the recipes can't be reduced for smaller groups: If you use a dash or a drop for enough to serve 12, how much would you use to serve two?
But most of what you get in a restaurant is pretty simple. After all, if you have only two or three people cooking for a dining room with one hundred customers, there isn't much time for complex recipes. Simple things. Take something. Apply heat. Move it around once or twice. Put it on a plate. Get it out the door to the hungry people.
For example, a steak. How hard is it to charbroil a hunk of meat? Or how about stir fry? It's just stuff chopped-up, and stirred around in a pan with a little oil. But when we try to make these things at home, they never come out quite right? The steak never has a crisp outer shell unless we cook it so long there's no red in the middle. And our stir fry is always limp. Sometimes it seems all we can make at home is casseroles and TV dinners.
Well, there is a simple explanation for both our gray, rubbery steaks, and our limp stir fries. We don't have enough heat.
So let's talk about this. Let's examine how we can make restaurant quality steaks and stir fry at home.
NEXT: Grilling Steaks >>
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