The pro-recommended tricks and tools to nailing cooked water every time.
While it’s supposed to be an industry secret, after the right amount of praise, attention, and compliments on their tattoos, any line cook will inform you that the key ingredient in restaurant-quality cooked water is superior equipment. Lucky for you, my tattoo-compliment-quota has been met so—since you’re asking—here’s everything you need to cook water, the restaurant way.must
make your own ice. Restaurants have been doing this for decades. In fact, many argue that the faucet-to-table movement of the late ‘90s made cooked water what it is today. It’s been reported that no Michelin-starred restaurant that sells cooked water has considered using store-bought or freezer-made ice cubes since.. The cubes are substantial, the trays are sturdy, and the colors are fun.
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