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We’ve all tried to recreate the magic of the bistro-style, flavourful garlic bread at home and although we have all the ingredients at hand, very rarely do our homemade garlic bread taste as good as the ones we are served at cafes or restaurants. If you think it has to do with ingredients, that’s not entirely correct because it has to do with technique and heat distribution.
Interestingly, while commercial toasters are often used in restaurant kitchens to handle larger quantities of bread slices, most fine diners or upscale eateries opt for grilling or stovetop cooking for toasting their bread. The use of commercial-grade ovens also plays a significant role. These ovens can reach higher temperatures and maintain consistent heat better than home ovens, resulting in evenly cooked garlic bread with a perfect crust.
While most of us use toaster or just pan grilling to make our garlic bread, while cafes and bistros use griddles or toaster ovens. A toaster uses infrared radiation to toast bread which gradually dries and chars the bread. But a toaster oven's heat usually comes at the bread from two different levels. A griddle, on the other hand, provides a large, flat cooking surface with even heat distribution, which lets bread get toasted uniformly, avoiding uneven browning or cold spots.
Another reason why the flavour on our garlic bread is so perfect is the garlic-to-bread ratio. In restaurants, chefs meticulously balance the ratio of butter to garlic. Too much garlic can overpower the bread, while too little can make it bland. Chefs often blend the garlic into the butter, sometimes whipping the butter to incorporate air and create a lighter, more spreadable mixture. This ensures that every bite of the garlic bread is packed with flavour. Some restaurants also use clarified butter, which has a higher smoke point and a more intense butter flavour, so it enhances the overall taste.
It’s important to note that commercial kitchens are equipped with tools and appliances that are not typically available in home kitchens. For example, commercial ovens provide even heat distribution, which is crucial for achieving the perfect texture in garlic bread. Some restaurants also use specialized equipment like salamanders or broilers to give the bread a quick, intense burst of heat, creating a crispy crust while keeping the interior soft and flavorful.
