When it comes to the restaurant industry, taste is everything. The atmosphere, your delivery speed, and even the prices come secondary. If restaurant goers don’t like the taste of what’s on your menu, they’re unlikely to come back.
How you cook your ingredients has a lot to do with the final taste. Even if the meat is well-seasoned, fresh, and chosen with care, cooking it poorly ruins the whole dish.
Don’t Let the Meat Overcook
Overcooked meat tastes dry. Even if there’s plenty of moisture in the cooking environment or you outright boil the meat, cooking it for too long makes the muscle fibers shorten. Just like if you wring out a wet shirt, all of the juices leave the meat and leave it largely flavorless.
Unfortunately, overcooking is the solution to many problems restaurants face. It’s better to cook meat for too long, for example, rather than risk not heating the meat up to a satisfactory level. The liability for food-borne diseases costs a much higher price than overdoing a steak or serving dry chicken.
Overcooking to a standard degree also decreases custom orders, which can slow down a kitchen. It also means restaurants don’t have to train new cook staff on cooking different types or cuts of meat to a precise degree; the process is, instead, largely automatic.
But an imprecise griddle makes overcooking a virtual necessity, no matter your staff’s expertise or the growing demand for customization. If the cooking surface heats unevenly or doesn’t have a fast recovery time, it’s much better to be safe than have salmonella.
American Griddle’s Steam Shell Griddle removes the problem of uncertainty. The surface is heated evenly, and it’s built to rapidly replenish the temperature of the cooktop surface, even if you set a new, cold slab of meat on it. See our griddle’s effectiveness and stats here to see how it’s a great fit for every fast-moving kitchen.