Cooked at the Waffle House during high school (20+ years ago). The flat top temperatures were set differently for the different cooking zones of the grill in accordance with the Grill Operator's Manual. The left side (the side that the hashbrowns are always cooked on) is always the hottest. Add a ladle of Flavor Fry and dump your hashbrowns on it and leave them alone for about 4 1/2 or 5 minutes. Flip when you flip your bacon (which is always cooked with a press at the WH and is cooked on the medium heat zone of the flattop (middle). Chicken sammiches and Pork Chops are cooked under a dome. Pie is heated up on the flat top with ice under a dome. So for Waffle House hashbrowns, use reconsituted potatoes, use an oil mixture like Flavor Fry or Koala, crank the heat, dump them and leave them alone for 5 minutes before you flip. Don't add any more oil after the flip. Then leave them for another 3-4 minutes before you top with american cheese.
@@ami2evil c'mon, it's a comment. And the cook in this video couldn't even name his steak properly at the end. So your point is moot. He was only describing the use of a grill top at the WH, following the manual instructions and technique. Which made sense due to others' interests in the type of broiler being used. Equipment is important as is food product and technique. I didn't see anything overly phenomenal here, did you??
I noticed that the guy said *Japanese Kobe* there are only a few restaurants that have a license to sell actual *Kobe Beef* in the United States. I wonder if his place is one of them?
Wow he is the Ex. Chef? This guy is a hack, why is he moving the steaks soooo much!!! This is a place I will never go and spend my money. A steak house is very vague? WTF!! No it is not they sell steak!!!
Filmed on the razor flip phone by grandma - talk about low budget ... how does one go about respecting the chef kitchen food or hotel after seeing a homeless guy with an iPhone in the kitchen of a major hotel.. just wow
You don't use water for a gravy, you use milk. And also, scraping up the remnants at the bottom of the pan is nothing but burnt food, and that's exactly what the gravy is going to taste like. You clearly have no idea of how to cook, if you did, you would use a red wine to de-glaze the bottom of the pan, thus giving it flavor. And also you mix the flour with the water, THEN add it to the mixture to thicken up, not throw the flour in and let it brown, then add water.
The t-bone is a porterhouse and the other t-bone is a ribeye. Looks good !
For people asking about the Broiler, that is a Montague Legend Steakhouse overfired broiler
Cooked at the Waffle House during high school (20+ years ago). The flat top temperatures were set differently for the different cooking zones of the grill in accordance with the Grill Operator's Manual. The left side (the side that the hashbrowns are always cooked on) is always the hottest. Add a ladle of Flavor Fry and dump your hashbrowns on it and leave them alone for about 4 1/2 or 5 minutes. Flip when you flip your bacon (which is always cooked with a press at the WH and is cooked on the medium heat zone of the flattop (middle). Chicken sammiches and Pork Chops are cooked under a dome. Pie is heated up on the flat top with ice under a dome.
So for Waffle House hashbrowns, use reconsituted potatoes, use an oil mixture like Flavor Fry or Koala, crank the heat, dump them and leave them alone for 5 minutes before you flip. Don't add any more oil after the flip. Then leave them for another 3-4 minutes before you top with american cheese.
Good stuff bro! I cooked at Howard Johnson’s, I am very familiar with those hash browns, they actually are awesome
Are you implying that cooking at a "Waffle House", is in any related or similar to a World Class Steakhouse, in a Casino?
@@ami2evil c'mon, it's a comment. And the cook in this video couldn't even name his steak properly at the end. So your point is moot. He was only describing the use of a grill top at the WH, following the manual instructions and technique. Which made sense due to others' interests in the type of broiler being used. Equipment is important as is food product and technique. I didn't see anything overly phenomenal here, did you??
@@Changelingheart I don't remember, this was a over a year ago...
I noticed that the guy said *Japanese Kobe* there are only a few restaurants that have a license to sell actual *Kobe Beef* in the United States. I wonder if his place is one of them?
No - he says theirs is a Classic American Steakhouse. But seems to imply the owners may be working on becoming licensed to serve the Kobe.
He said the rib eye was a TBone....
no he didn't you idiot. you don't know your beef. That was a bone in ribeye moron.
Jorge Jalil is correct, at the end when the chef present dishes he say 22 oz T-BONE, obviously he confuse the meat cuts.
Wouldn’t trust this dude washing dishes in a restaurant
Stop touching the steak!!! Leave it alone!!
Its fine nothing with happen to em.
Yummy.. 😁
u people forget chefs arnt line cooks everyday there the boss
somebody, please tell me what, name of the grill he uses
please tell me what name of broiler he used
This guy should be cooking hamburgers at Wendy’s
He doesn't want your job.
How do you dry age first then wet age after? The wet is gone.
only 9 restaurants can get real kobe and his aint one of um !
Im no chef however i know the difference between a T-bone and a Rib Eye
obviously you don't know shit. lmao.
I picked that up too
No use going on about it.
Just an honest misteak
be nice to use gloves
Rip to this chef in the comments lol
These guys go through a ton of steaks everyday but everyone here pretends to be an expert.
👏👍👌
Wow he is the Ex. Chef?
This guy is a hack, why is he moving the steaks soooo much!!!
This is a place I will never go and spend my money.
A steak house is very vague? WTF!! No it is not they sell steak!!!
and u are a wack
John Porter okay, how about you make a video on how to make a steak MR. John Porter. Or maybe you're just a troll.
all our meats are dry aged yeah not the tenderloin
He clearly stated, with the exception of the tenderloin...
lost me when he said salt the steak after cooking.
its always good to salt the steak at the end as he said cos it gives more flavor, you probably dint know that.
I guess you must like bland meat. A little salt over sliced steak is amazing
NateRB I think the reason for that is because it's a thick cut.
It enhances the flavor, most seasoning melts, or is burnt off during the cooking process, there, now you learned something...
Filmed on the razor flip phone by grandma - talk about low budget ... how does one go about respecting the chef kitchen food or hotel after seeing a homeless guy with an iPhone in the kitchen of a major hotel.. just wow
Wtf are you rambling about phones? This is a cooking segment, guy.🤦♂️
stop turning and messing with your steaks
A steak should only be flipped ONCE.
You don't use water for a gravy, you use milk. And also, scraping up the remnants at the bottom of the pan is nothing but burnt food, and that's exactly what the gravy is going to taste like. You clearly have no idea of how to cook, if you did, you would use a red wine to de-glaze the bottom of the pan, thus giving it flavor. And also you mix the flour with the water, THEN add it to the mixture to thicken up, not throw the flour in and let it brown, then add water.