evan_stone•17d agoProlific Poster

Showerthought: Running a flat top too hot is overrated

I was at a Saturday brunch shift at The Griddle in Austin last month and cranked my flattop to 475 for eggs, but the butter burned instantly and the omelette turned into a crispy mess. Had to scrape it down, drop the temp to 375, and start over while the ticket timer kept ticking. Has anyone else found that lower heat actually gives you better control for delicate stuff like crepes or fish?

2 comments

2 Comments

bettyk5317d ago

Oh totally, I've been saying this for years. Cranked heat is good for searing a burger or getting a quick char on veggies but for eggs and fish it's a disaster every time. You gotta think of that flat top like a delicate dance partner not a wrecking ball. I run my stuff at 350 for almost everything now and just let it sit a little longer if I need color.

troy_wilson817d ago

Heard a buddy say the same after ruining a $30 piece of salmon.