Quote:
Originally Posted by squiggs96
It could mean that, but you can also put the plates in the window, under the heat lamp, when the order comes into the kitchen. That's how we did it at Chicago Chophouse. The theory was you got a hot steak on a hot plate, as who wants a hot steak on a cold plate. I wouldn't mind it as a warm plate, but you shouldn't need oven mitts to handle a plate in my opinion. I don't want the steak to continue cooking once it's on the plate.
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Yep when I worked at Q Haute Cuisine all the plates to be used for soup and hot entrees were stored under heat lamps. Salad and desert plates were not. Helps keep the food warm before the customer starts digging in. I don't think the plates were ever hot enough to overcook the food.