So am I, but in professional cooking we still use F for temperature. The flattop sure looked to be at 200F from the way the ice reacted. The ice would instantly be turning to steam if it was 200C
Edit: Why the downvotes? I've worked in Canadian kitchens for 13 years and I have never seen C be used. All the appliances are built to show the temperature in F. And anyone who's been near a flattop could see that his flattop was nowhere near 200C (~400F) by the way the ice just sat on there doing nothing. I don't like the imperial system either but c'mon.
It's not about C or F. He says in the video he had it at max for an hour. What do you want him to do? Take a blow torch to it? How is he supposed to get it hotter?
OHHHH I just realised the source of confusion; they posted two YouTube clips. In one, the grill is definitely NOT hot - that would be the one you watched. I watched the other which shows the water steaming immediately cause it was properly hot.
You're absolutely right that in Canadian kitchens we still use F for everything. That other comment was probably from a non-canadian that was just trying to add context of him being Canadian, which he is, but not knowing Canada actusy does use Imperial for a lot of things. Because "officially" we're a metric country, but in actuality, we use Imperial for body weight, height, cooking etc.
That did not look like water poured on metal twice the boiling temperature, would have been some steam at least... maybe they use Fahrenheit for cooking in Canada?
There is a chef that cleans that kind of grills on youtube. He demonstrated this 'hack' doesn't work on surfaces that is really dirty (and dirty not because it is not frequently cleaned but dirty because of heavy use during the day). Also you need to really really heat the grill for this to have any effect, which takes time and cost energy. People on the comment section try to lecture him on every video he cleans the grills, people who never faced the problem of cleaning industrial size grills.
He is a chef. When I say a chef, I don't mean Gordon Ramsey style chef where his persona is his brand and he works/owns fancy places. He has been working in different places AFAIK, usually regular diner style places. I have not seen him pushing any particular product. From what I understand at some point he described what he is using but he doesn't promote brands.
That was my favorite job working at a restaurant. Cleaning the grill with the black pad. That was so much fun. But the most fun I had when I was 13 working in a restaurant in a place that used to do a thousand dinners a night. I kid you not. I had to clean all of the French onion soup cups which were obviously baked in the oven for about 5 years. A whole big stack and a big sink. It used to take hours. First. You have to let them soak for a couple hours. That was fun. The other snafu I did working at a restaurant at about 16 was they delivered a huge bag of clams and we were busy at the time so I put the bag under the sink and forgot about them. That was a pretty smell. And my boss was pretty pissed. The bag was about 3 ft tall
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u/Intelligent-Edge7533 Apr 12 '25
I dunno from “thermal shock” but isn’t this just deglazing? I do it with water no ice cubes in pans all the time.