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#1
05-17-2005, 09:47 AM
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 holding parisienne potatoes I'm going to sautee about 12 lbs of parisienne taters for a banquet and I'm just wondering what the best way would be to hold them for about an hour. I was going to use a hotel pan covered with foil in the garland @ around 160F. Does this seem acceptable? Another option which I'd actually prefer would be to sautee and refrigerate earlier in the day and then reheat but I'm concerned about the texture being affected. TIA for any advice, Gary      |
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#2
05-19-2005, 08:11 AM
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| I'd give em a blanch the day before-no prob holding for a day or 2. right before service into a couple of saute pans, rondeau, roaster, whatever, with your whole butter, shallot, parsley, chive-however you are going to finish. hth |
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