Recent content by cousinsteve

  1. cousinsteve

    Cold-Holding Pasta Sauce for Service?

    @sgsvirgil Thank you for your reply and information on both sauces and saucing in the pan. I'm going to experiment with a few methods to see what works in our kitchen and I appreciate the concerns you brought up! You guys folks are great!!
  2. cousinsteve

    Cold-Holding Pasta Sauce for Service?

    @meezenplaz Thank you for explaining how you ran things at an AYCE pasta station, much appreciated! And good to hear that cold sauces can be added (carefully and slowly) to a hot pan. I don't have much space for more equipment so if I can make things work with what I have, I'll be very happy...
  3. cousinsteve

    Bechamel + ??? = Tasty Pasta Sauce

    @sgsvirgil Thank you for your reply! Good point on not needing to add more cream as I can adjust the creaminess and viscosity when making the bechamel. And thanks for the tip about avoiding a skim on top! I appreciate your reply, cheers!
  4. cousinsteve

    Cold-Holding Pasta Sauce for Service?

    @chefross , thank you very much for your reply, it's much appreciated! While I can get by in the kitchen, pasta is something I don't have much experience with. Reading your comment alleviates some stress and let's me know that what I'm hoping to do is in fact doable. Thank you very much!
  5. cousinsteve

    Bechamel + ??? = Tasty Pasta Sauce

    I'm looking to cold-hold some pasta sauces for quick service. For my white sauce, it was suggested I have a bechamel and then I can add to it in the pan. I was thinking saute some veg, add the cold bechamel to warm up, then add <flavor>, then my prepped protein (chicken, sausage), then finish...
  6. cousinsteve

    Cold-Holding Pasta Sauce for Service?

    Hi there, I have a VERY small space that allows for take-away only. I'm thinking of doing pasta, but I'm not very experienced in it and looking for help. I was originally thinking to premake 3 or 4 sauces to be held cold, along with some vegetables, sous vide chicken, baked meatballs, and pasta...
  7. cousinsteve

    Flattop Temperature for Grilled Sandwiches

    Thank you very much!
  8. cousinsteve

    Flattop Temperature for Grilled Sandwiches

    Hi Chefs, Im wondering if anyone can give me a target temp for my flattop? We're doing grilled sandwiches on baguettes (I live in Asia, this is the bread I have) and I have an IR thermometer. I'm curious to what's a good flattop temp that will allow the bread to gently crisp up and warm the...
  9. cousinsteve

    Sandwich Ideas for finishing sous vide chicken on the flattop?

    Cheers. Unfortunately no steam table. I have a small kitchen space with limited equipment (decent oven, 2.5 foot flat top, 2 x sous vide w/ coolers) and a staff that has no experience with western foods.
  10. cousinsteve

    Sandwich Ideas for finishing sous vide chicken on the flattop?

    Thank you! I was thinking of a Philly Chicken. And good tip for the flattop, you just saved me a headache!
  11. cousinsteve

    Sandwich Ideas for finishing sous vide chicken on the flattop?

    Hi Chefs, I'm looking for ideas or ways that I can use chopped up sous vide chicken in hot sandwiches. I'm thinking of doing this to make prep easier for my staff. Im thinking season and sous vide chicken breasts or thighs(vac sealed, maybe 8-10 per pack) at 147F for a couple hours then chill...
  12. cousinsteve

    10 Epic Veggie Burgers to Throw on the Grill

    Hi seabeecook, im wondering if you tried any of these burgers and if so, which did you try and like/not like? Im going to try the sweet potato burgers this weekend. Cheers!
  13. cousinsteve

    Sous Vide then Fry Chicken Wings??

    Thanks @planethoff, I'll definitely give it a go now. I appreciate your input!
  14. cousinsteve

    Sous Vide then Fry Chicken Wings??

    Much appreciated @mike9 ! Thank you.
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