|Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center|
|Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Caterers Corner|
The Old WebFoodPros.com
Great content but no current postings.
Active Discussion boards
|The Great Hall||The Bakers Dozen||Caterers Corner||
|Cooking for You||Culinary Educators||
Bits 'n Bites
Re: Pasta buffet. HELP! How to hold alfredo sauce at temp w/o breaking
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
WebFoodPros.com is part of the Escoffier On Line family of Websites: