Quote:
Originally Posted by otnemem
JasonInD, you're wrong about experienced chefs using thermometers. Chefs in a busy steakhouse don't have time to take the temperature of all the steaks. They go by feel.
they cook to temperature at smith & wolensky steakhouse, at least the one in dallas did
anyhow, i was mostly LOLing at the guy who was saying that it's hard to use a thermometer correctly
i know a lot of chefs cook by feel but there are in fact legit steakhouses that cook to temp
but WTF do i know, i only worked in 4 restaurants for a few years...
leftover steak is also really good for salads btw