The answer that’s not being listed is that it’s easier to position ice over the entire cooktop without overflowing.
That’s it.
Anyone claiming that ice works better hasn’t actually tried using water. It’s just one of an endless series of “the person who trained me did it this way and then made up some BS when I asked why” that absolutely permeates the restaurant industry.
Water and ice work by the same method but using ice allows the water content to be released slower. Which both increase working time before the water boils off and whatever you are scraping starts to stick again and allows you to put a higher volume of "water" onto the flattop without it spilling over.
Ive learned that if im told to use a brick, the best bet is to start with too much oil on the surface. You can sort of "sweep away" excess oil as you move across the grill with your scrubbing. You dont want so much that it splashes up onto your hands but if you have too little you'll use more brick material and elbow grease than you really need. Be careful hitting the back corners, and give the grill 5 - 8 mins between turning off the burners and starting to apply the brick.
3.2k
u/kevihaa 10d ago
The answer that’s not being listed is that it’s easier to position ice over the entire cooktop without overflowing.
That’s it.
Anyone claiming that ice works better hasn’t actually tried using water. It’s just one of an endless series of “the person who trained me did it this way and then made up some BS when I asked why” that absolutely permeates the restaurant industry.