3 Ways to Make Your ‘Cook Ahead’ Strategy Stronger
If the menu at your next event is complex, you already know that a lot of the work is going to need to be done ahead of time. That leaves you the complex question of how much you can prepare before the event itself. Not doing enough early work can leave you stressed and running behind all day, but preparing too much might leave your plates filled with food that tastes stale or has the wrong texture.
So what can you do to strike the perfect balance?
1. Choose cooking methods that don't have a time limit.
When a steak is done, it's done. But there are plenty of dishes — and cooking methods — that don't have a hard stop. Sous vide cooking heats up meat and other proteins to a set temperature. As long as the bag is sealed, the protein can cook for several hours. Broths can sit for longer than you planned as long as they're at a safe simmer. If the menu doesn't give you any timing flexibility, choose cooking methods that do.
2. Use sealed warming cabinets so food doesn't lose moisture.
The right equipment can solve many of your problems, especially when it comes to keeping prepped food in excellent conditions. But heat (even at relatively low levels) pushes moisture out of bread, meat, and steamed vegetables. Get sealed drawers and warming baskets that don't let moist air escape. Indirect heating sources, like hot water instead of burners, also keep food in a more stable condition as the hours pass.
3. Find new ways to serve fresh ingredients.
Spring is here, and that gives you room to play with fresh fruits and vegetables. Make a name for yourself with crudites that aren't boring and fruit with high-quality cuts instead of high-heat finishes. Once you have mobile refrigeration tools, your menu options widen significantly.
Need the tools to make it happen? Browse our selection at Thermodyne Foodservice Products, Inc. to find what you need.
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