Bobby Flay has shared his hot takes on some controversial cooking questions.
The Food Network star kicked off the Q&A by revealing that he doesn’t add oil to his boiling water when making pasta.
He next revealed that he does indeed wash raw chicken before cooking it, but avoids using soap whenever he has to wash his cast-iron skillet.
‘Pre-minced garlic is never okay,’ he continued, before sharing that he likes to add crème fraîche to scrambled eggs.
When it comes to having animals in the kitchen, Flay said that only cats are acceptable.
Flay finished by revealing that he’d love to join fellow Food Network star Geoffrey Zakarian in the kitchen one day.
The celebrity chef recently dished out some sage advice for securing a coveted table at popular restaurants.
Some restaurant scalpers have found a way to turn dining into a lucrative business by charging their clients over $1000 for reservations and tables at New York City’s most exclusive restaurants.
Celebrity chef Bobby Flay has shared his hot takes on some controversial cooking questions
Flay, a native New Yorker, told the Wall Street Journal: ‘I think the best way to get a table in any restaurant is to walk in.
‘If you’re standing in front of somebody and if that person is good at their job, they’re going to make sure they find you a table—maybe not in the next four minutes, but have a drink at the bar, go take a walk around the block.
‘The most frustrating thing as a customer is that you can’t talk to anyone and nobody answers the phone anymore. It drives me crazy,’ he continued.
‘I’m going to root for every restaurant; I’d rather restaurants be super busy than super not busy.’
Flay recently announced the opening of nine new locations of his restaurant franchise Bobby’s Burgers in Utah, reported Fox 13.
The TV star said his favorite menu item from Bobby’s Burgers is the crunch burger.
‘For Bobby’s Burgers, it’s a crunch burger medium: a medium burger with two slices of perfectly melted American cheese, crispy bacon and thin crispy potato chips,’ Flay said.
‘We make the sauce, it’s mayonnaise and chipotle and roasted red peppers and some Dijon mustard, our version of special sauce or secret sauce.’
The Food Network star kicked off the Q&A by revealing that he doesn’t add oil to his boiling water when making pasta and that cats are the only animal allowed in the kitchen
His show BBQ Brawl is a Texas based competition where pitmasters from across the country race to be named ‘Master of ‘Cue.’
Flay said the biggest grilling mistake people make is not letting their food cook long enough.
‘They don’t let the grill do its job, meaning they throw something on the grill, they get nervous that it’s going to stick and they start messing with it way too early. You have to leave it alone,’ he said.
‘The direct heat on whatever you’re cooking starts to form a crust from the hot grates of the grill and then once that crust starts to form, the grates pull away from the protein and you can easily flip it.’
He also revealed what he thinks is the most overrated and unnecessary cooking tool people purchase.
‘People buy way too many knives. You don’t need 30 different knives,’ Flay said.
‘You probably need four or five: a paring knife, a filet knife, a chef’s knife, a serrated knife.’
