What Would A Salamander Be Used For At Home? - Chef Forum
WEBNov 9, 2009 · In a restaurant kitchen a salamander is used for top-browning, cheese-melting, skin-crisping, brulees, some broiling (nothing too thick -- or it would burn on the outside before cooking on the inside), and a great many other things which require a lot of radiant heat. To a large extent, salamanders have been overtaken by torches. BDL
cooking eggs on griddle??? | Chef Forum - cheftalk.com
WEBJan 7, 2010 · Add cheese, grilled vegetables, meat. Fold the longer sides in to hold the ingredients, then fold the ends into thirds with a little garnish on top. I do prefer Pam or grease over butter (or that god awful commercial "Butter It" product) because butter stains the eggs. Its not hard to baste eggs on a flat top.
Broiler or Salamander | Chef Forum - cheftalk.com
WEBAug 31, 2007 · Broiler or Salamander Jump to Latest 10K views 3 replies 3 participants last post by shel Aug 31, 2007
Salamander vs Convection oven - Chef Forum
WEB1102 posts · Joined 2002. #4 · Apr 22, 2011. Funny how different kitchens are. I learned my eggs on a line that had salamander. Used it a lot for melting cheese on omelettes, covered fries/hashbrowns, finishing 'basted' eggs, frittatas, etc. We had a 6 burner range, with an oven below and a salamander on top.
holding par cooked duck breasts - Chef Forum
WEBSep 6, 2008 · The hold + oven will kill the crisp on the skin. Back in the early-middle ages when "fine dining" meant "continental cuisine," they used to reheat duck in the deep fryer. Old days or not, it still works and muy pronto too. About as fast as one person can plate, if another's chef d'fry-o-lator. The alternative strategy is to leave a little ...
Amature home chef asking advise on the Otto Wilde Grill.
WEBNov 19, 2017 · Here are some of the ways I use now. 1. In the cast iron frying pan. I have a Blue Star range with 22K burners, not as hot as a commercial stove but hotter than most home ranges. I heat the pan to smoking hot and sear the steak about 2 minutes per side, then put the whole thing in a 500 degree oven for 6 minutes.
Perfect crackling after reheating pork belly for...
WEBJun 1, 2013 · The salamander, for instance, crisps the skin up again, but it becomes very chewy. On the same note I'm still wondering (as in a former thread months ago) how some of you guys keep tender roasts ready for service over a typical period of, say, 2 1/2 hours or so, without overcooking the inside and losing the pink centre, for example in a prime ...
Prime Rib--Restaurant Setting - Chef Forum
WEBNov 28, 2022 · Preheat your oven to 450°F. Place the seasoned roast on a roasting rack in a roasting pan, fat-side up. Cook for 15 minutes at 450°F, then reduce the oven temperature to 325°F and continue cooking until the internal temperature of the meat reaches 135°F for medium-rare. This will take about 15-20 minutes per pound.
Best device to chop cooked meat - Chef Forum
WEBFeb 19, 2008 · 1/4 cup shelled pistachio nuts (optional) Combine the 8 tablespoons butter with the onion, celery, carrot, salt and spice in a heavy sauce pan. Add the chicken and pork chop. Cover and cook over medium heat until the meats are tender. Remove the meat from the pan and cool. Trim away skin, fat and bone.
Faster way to cook a 14oz bone in pork chop? - Chef Forum
WEBFeb 17, 2015 · A high power salamander will cook that quickly too. Also, taking a par value of how many you sell each night is a good idea. If you sell 4 on a wednesday night pull 4 out of the fridge and leave it at room temperature. Room temperatures meats will shave off quite a bit of cooking time. I would do this all the time with racks of lamb.