Picked up a trick from a line cook in New Orleans last month

I was staging at a busy spot in the French Quarter and saw this guy using a squeeze bottle of cold water to control his pan temperature on the fly. He said it stops butter from burning without killing your heat. Anyone else use a water bottle like that instead of pulling the pan off the burner?

2 comments

2 Comments

perry.jesse8d ago

Man that's a GENIUS trick, I picked up the same thing from an old grill guy in Austin!

aaronroberts8d ago

Keep that rub dry and let the meat rest 10 minutes before slicing every time.