Posted by Garry on March 25, 1998 at 19:55:50 :
In Reply to: Holding Vegetables posted by Carl Jones on March 23, 1998 at 14:14:04 :
When I was catering, I would precook my vegetables and chill quickly, then reheat on site
using my propane stoves, with just enough water in the pans to heat. Broccoli if presteamed
and chilled with ice, reheats beautifully, staying bright green. Off premise was always a
problem if no kitchen was available, so I finally had one of my vans kitchen capable. My though
was if I was going to do it, I wanted to do it better than the rest. As you stated, most held
their foods in the cambros for hours. I believe it made my service much better. Of course, I'm not
in business anymore, but.....