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- Joined Jan 17, 2018
Hey guys! New to the forum. Glad I happened upon this website while on a google spree.
I have a pretty straightforward question for y’all! We have to hold mashed potatoes for about 2 and a half to 3 hours per shift. We can’t seem to keep them from souring to quickly. Is it a time issue or a temp issue?
I have a pretty straightforward question for y’all! We have to hold mashed potatoes for about 2 and a half to 3 hours per shift. We can’t seem to keep them from souring to quickly. Is it a time issue or a temp issue?