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Re: Pasta buffet. HELP! How to hold alfredo sauce at temp w/o breaking

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Posted by Sam on April 10, 19100 at 20:46:44 :

In Reply to: Pasta buffet. HELP! How to hold alfredo sauce at temp w/o breaking posted by Robert on April 10, 19100 at 09:41:56 :

: I have to cater a line for about 100 ppl. I know my standard alfredo (1 part butter, four parts cream, 2 parts parm cheese) will break if put on a steam line. I've thought of leaving the butter out, but that really hurts the flavor. Can anyone offer any ideas?

Here is how I do creamed pasta of many varieties at an off premise catered event: We use portable butane burners (cassette au feu-brand), use two together & place a full sized braising pan on, heat your product add your alfredo ingred, and pan and serve right on site....problem w/ cream sauces is heating and holding....so cut out the holding and assemble on site and serve...works every time.......Sam Sears, CEC


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