kitchenconfidential

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Bounce back (lemmy.world)

submitted 7 months ago by Ultragigagigantic to c/[email protected]

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[–] [email protected] 2 points 7 months ago (1 children)

Tin foil comes in different grades and thicknesses.

I’ve worked in kitchens before, this is what we did.

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[–] [email protected] 1 points 7 months ago

I work in kitchens now, we don't do this. But I can definitely see it for a sauté-heavy menu, which is a lot of finer dining places. We're all flattop and fryer with a few burners in back for prep. Those burners don't see enough action to warrant heavy-duty foil wrap.

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