As far as methods, I tend to prefer a flat top or pan for most meats because of the sear. Some things, such as skirt steak and pork loins, tend to taste better with a good char from the grill IMO.
You could also go extra trendy and opt for a hibachi to throw some marks on whatever you just took out of the circulator (this applies to sears from pans/planchas as well).
If I was opening a restaurant it would be with a wood grill, 2 or 3 range tops and a few immersion circulators. But I would hate not having a flat top if I ever needed to do a catered event.
Grill, range, oven.
Pan sauces are a necessity and a properly pan seared, "baked steak" (range and oven) with proper seasoning, finished with an herb butter and jus will honestly blow away any grilled steak. However, the option is always nice, and, in my opinion, flank steak at 700*, cooked on a grill, Chicago Rare is one of life's small miracles.
I hate flat-tops and often end up tasting the rendered, then congealed fat that builds up underneath the food item, making food taste greasy or old. This is especially tru on froze items (don't act like the restaurants you've worked in never uses frozen). Believe it of not, skill is hugely important for flat-top cooking, and I think many owners forget this fact. You can hide issues caused by flat-tops, but why not avoid them altogether?
A wood-fired pizza oven isn't only for pizza, either, so I'd have one in my restaurant if I could afford it.
I prefer grill cooking.
Of course depends on many things.
But i bought my Weber Spirit SP-320 two years ago and its too easy to cook steaks or etc.
I hadnt used plancha or other ways instead of grill.Thankyou.
Last edited by ecchef; 02-09-2016 at 12:50 AM.
everything has its place. i love broilers because they sear and get smoky flavor at same time.
pan/flattop sears best as it gets to get happy in its own rendered fat with consistent heat transfer
grill gets great added flavor (but i mostly only use for veg or as extra burner space)
brick ovens finish cooking beautifully
so the more options you have the merrier. a range is a must regardless of type of kitchen so that goes without saying. if i could choose only one other option it would be broiler if i did mostly steaks, otherwise i think a grill adds more to the table than a flat top.
We're currently running 2 of these http://montaguecompany.com/uploads/d...20C45SHBPL.pdf Sear on the top and finish in either the broiler or oven (anything past medium). It's a nice unit, but the ceramic radiants break really easily and they're $$$ to replace.
Also doubles as a toaster on crack.
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
I don't feel comfortable if I don't have a all of these. But the CVAP has changed my cooking more than any other piece.
Long holding of proteins in top condition (wet or crisp), custard with no water bath, Low temp work etc. Versatile and takes some load off the other appliances.