As a chef, there is one American dining customer obsession that I would love to change; that is the insistence that dishes in a restaurant be served "piping hot."
The best way to savor food, and to get the full effect of a chef's gustatory labors, is to eat food that is just warm to the touch. Since the average time of consuming a main course at table is just under 10 minutes, dishes in a restaurant should be served slightly warmer than that, in order to give the customer the maximum flavor for the duration of the whole plate.
THAT is the correct serving temperature.
I am aware (although, customers generally are not,) that heat sensation, like salt palate, are highly subjective and that chemical & physical changes, Ph levels, and other differences in individual customers can account for sensory differences.
That being understood, insisting that food be served red hot does a disservice to both the restaurant kitchen staff (who have to watch their hard-wrought creations leave through the dining room door destroyed,) and the customer who demands it that way.
If a steak comes to the table sizzling hot, then there are only two ways that was executed: 1.) The steak was not properly rested, and therefore has an uneven texture, temperature, and taste.
2.) It was pre-cooked long before, and was re-heated to order, usually under a huge gob of butter, with half of the meat juices that should be on the plate left behind in the pre-cooking pan. Click here
to save money and get coupon code