Bobby Flay’s surprising answers to controversial cooking questions

Bobby Flay has shared his sharp take on some controversial cooking questions.

The Food Network star started the Q&A by revealing that he doesn’t add oil to his boiling water when he makes pasta.

He then revealed that he does indeed wash raw chicken before cooking it, but he doesn’t use soap when he needs to wash his cast iron skillet.

“Pre-chopped garlic is never okay,” he continued, before mentioning that he likes adding crème fraîche to scrambled eggs.

When it comes to having animals in the kitchen, Flay said only cats are acceptable.

Flay ended by revealing that he would love to be in the kitchen with fellow Food Network star Geoffrey Zakarian one day.

The celebrity chef recently shared some sage advice on how to secure a coveted table at popular restaurants.

Some restaurant scalpers have found a way to turn dining into a lucrative business by charging their customers more than $1,000 for reservations and tables at New York City’s most exclusive restaurants.

Flay, a New York native, told the Wall Street Journal, “I think the best way to get a table at any restaurant is to walk in.”

“If you’re in front of someone and that person is good at their job, they’ll make sure they find you a table. Maybe not in four minutes, but go have a drink at the bar, go.” walk around the block.

‘The most frustrating thing as a customer is that you can no longer speak to anyone and no one answers the phone anymore. It drives me crazy,” he continued.

“I’m going to advocate for every restaurant; I’d rather restaurants be super busy than super not busy.”

Flay recently announced the opening of nine new locations of his Bobby’s Burgers restaurant franchise in Utah, Fox 13 reported.

The TV star said his favorite menu item from Bobby’s Burgers is the crunch burger.

“For Bobby’s Burgers, it’s a crunch burger medium: a medium burger with two slices of perfectly melted American cheese, crispy bacon and thin crispy potato chips,” Flay said.

“We make the sauce, it’s mayonnaise and chipotle and roasted red pepper and some Dijon mustard, our version of special sauce or secret sauce.”

The Food Network star started the Q&A by revealing that he doesn’t add oil to his boiling water when making pasta and that cats are the only animal allowed in the kitchen

His show BBQ Brawl is a Texas-based competition where pitmasters from across the country race to earn the title of ‘Master of ‘Cue’.

Flay said the biggest grilling mistake people make is not cooking their food long enough.

“They don’t let the grill do its job, which means they throw something on the grill, worry about it sticking and mess with it way too early.” You should leave it alone,” he said.

“The direct heat of whatever you’re cooking begins to form a crust from the hot grates of the grill, and once that crust begins to form, the grates pull away from the protein and you can easily flip it.”

He also revealed what he believes is the most overrated and unnecessary cookware people buy.

‘People buy way too many knives. You don’t need thirty different knives,” Flay said.

“You’ll probably need four or five: a paring knife, a fillet knife, a chef’s knife, a serrated knife.”