Posted by Carl Jones on March 23, 1998 at 14:14:04 :
Getting Vegetables to hold well is always a challenge for caterers who cater for large
groups. What do you do to cook and hold baby red new potatoes? Would you precook, cook
reheat? My thinking would be the starch would hold up better after being cooled...
My food science is a bit lacking....
WHat vegetables hold well? Most of the time I need to hold them up to 3 hours at 140...
I am aware that some must be cooked last.... and we do that with foods like broccoli, rices,
and baked potatoes.... but you cant cook everything in the last hours prior to the off premise
event...
Thanks for your help
Carl