Restaurants aren’t better cooks. They’re just less scared of salt, butter, and hot pans. Restaurants get pans screaming hot. That brown crust on steak, chicken, burgers, shrimp, roasted veggies, and hash browns is flavor. That browning is called the Maillard reaction, which is basically food getting a delicious little suntan. Try this: Do not crowd the pan. Wet, crowded food steams instead of browns. They dry food before cooking it Restaurants pat meat, fish, and vegetables dry before cooking. Moisture blocks browning. Try this: Pat chicken, steak, shrimp, potatoes, or mushrooms dry with a paper towel before cooking. They use more fat in the pan A lot of home cooks use a tiny shy teaspoon of oil. Restaurants use enough fat to conduct heat evenly and create crispness. Try this: For crispy potatoes, mushrooms, chicken cutlets, or eggs, use a little more oil or butter than your nervous home-cook brain wants to. #kitchentips #chaotickitchenpov #animatedreels #homecooking #cookin...