While the entree is what many look forward to, appetizers serve a purpose.
From frozen ingredients to heavily greasy items, chefs reveal the appetizers to skip at steakhouses and why.
He adds, “Calamari will be rubbery.
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The shrimp will be frozen and most likely not made from raw and poached.
Even oysters can be frozen!
So be very careful!
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“Mozzarella sticks are a quick no,” he says.
“There is no way they can execute them to the level they need to be done.
The mozzarella sticks will be frozen.”
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“Let’s be honestmost steakhouses treat French onion soup like an afterthought,” he says.
Skip it and save room for the real reason you’re there.
If you’re craving something potato-based, go for a simple baked potato or house-made potato chips.
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You’ll get better texture and flavor without feeling weighed down before the main course.''
“Often these are drowning in butter or oil and soggy.
All of which masks the natural umami of the mushrooms.
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“This can be a menu afterthought,” she says.
“I’d lay off the bread and butter baskets,” he emphasizes.
“Especially at chains, these are usually an afterthought, and it’s just wasted stomach space.”
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“It’s likely low-quality, pre-made, and chock full of heavy fats,” he says.
“It certainly doesn’t compliment a steak dinner like fresh vegetables or a salad would.”
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