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07-13-2007, 02:19 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2007 Location: Michigan
Posts: 22
| |  Making soups without a burner/stove?
What would be the preferred way to make soups from scratch for a cafe without the use of a burner? My current location does not have the hoods and ventilation in order to have a stove. What products and procedures are recommended to do this? What could I do about the meats for lets say chicken noodle soup? The last thing I want to do is have to buy pre-made soups.. 
thnx
Vinnie |
07-13-2007, 03:01 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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It's summer - why not make cold soups? |
07-13-2007, 03:32 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2004 Location: Mn. From Wisconsin
Posts: 348
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How much soup do you need to make daily ?
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07-13-2007, 03:33 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2007 Location: Michigan
Posts: 22
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Quote:
Originally Posted by Ma Facon  How much soup do you need to make daily ? | 1-3 gallons depending on how much we sell
I will start off with smaller batches, about 1 gallon
Last edited by Vinnie T; 07-13-2007 at 03:36 PM.
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07-13-2007, 03:54 PM
|  | Forums' Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,604
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The last food service unit I operated had NO heating equipment, with the exception of a half-size convection oven. I purchased 6 butane (Iwatani) burners to do all my "stove top" cooking. I resorted to Knorr's soup mixes and enhanced them, as needed. Actually, they are not so bad... add water, bring to a boil and allow to thicken, serve. Made, if I recall correctly, 2 gallons at a shot. The Knorr folks even supplied the merchandising/display pieces, soup inserts, menu cards, etc. I went through about 2 cases of butane per week and broke about 1 burner a month, which isn't really bad considering that I didn't have many other expenses is the area of utilities.
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07-13-2007, 06:54 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2004 Location: Mn. From Wisconsin
Posts: 348
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Make the soups at home and transport. What's a few gallons ? Easy and controllable. You can make anything you want. 
__________________ http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -
'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
07-13-2007, 09:12 PM
| | Forums' Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
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"Cooking Homework" now that's dedication... think the health department might have an issue with that, though.
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07-14-2007, 01:46 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2007 Location: Michigan
Posts: 22
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We landed man on the moon over 40 years ago.....
There MUST be some kind of soup cooker out there or something that can be purchased that will accomplish the task!
I heard mention of a device called a cook and serve?
The inspectors will be customers so the homework thing is a no go  , and they made specific mention of wanting soup
Last edited by Vinnie T; 07-14-2007 at 01:52 AM.
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07-14-2007, 02:13 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Jan 2007 Location: Alaska
Posts: 324
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Do you have a microwave? I had my whole range go down eight days from port one time. Thank goodness, only had twelve people on board to feed, but they were soup lovers.
I did the saute veggies and herb thing in the microwave, then added meat? or grains? or beans? and some stock and put in crock pot to finish.
BTW, most know that fish, chicken and veggies work well in microwave, but meatloaf comes out really nice, like a big juicy meatball, need sauce, not brown. Also frittatas and bread pudding for breakfast; and, of course oatmeal. you learn a lot in eight days, did have commercial size microwave and a great micro cookbook
Last edited by shipscook; 07-14-2007 at 02:21 AM.
Reason: more info
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07-14-2007, 07:54 AM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Shipscook's idea of using a microwave oven is a pretty good idea. I've made a lot of things, including soup, in a microwave. Why didn't I think of that? <LOL>
Shel |
07-14-2007, 10:16 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2007 Location: Michigan
Posts: 22
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Quote:
Originally Posted by shipscook Do you have a microwave? I had my whole range go down eight days from port one time. Thank goodness, only had twelve people on board to feed, but they were soup lovers.
I did the saute veggies and herb thing in the microwave, then added meat? or grains? or beans? and some stock and put in crock pot to finish.
BTW, most know that fish, chicken and veggies work well in microwave, but meatloaf comes out really nice, like a big juicy meatball, need sauce, not brown. Also frittatas and bread pudding for breakfast; and, of course oatmeal. you learn a lot in eight days, did have commercial size microwave and a great micro cookbook |
Thanks for the tip! I really have to start working on some recipes! |
07-15-2007, 06:23 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2006 Location: Havre de Grace, MD
Posts: 280
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Quote:
Originally Posted by Vinnie T
I heard mention of a device called a cook and serve? | I do believe the commoners call this a crock pot.
Depending on your budget and space concerns, could this not work? http://www.atlantafixture.com/Detail...PERMANENT+WARE
Somebody else here prob knows more than me about what temp the soup has to stay at, etc.
Or you could get really good at gazpacho. |
07-15-2007, 07:57 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
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Yep go the microwave  They're not as nasty as some make them out to be hehe - I'd be lost without mine.
Could you use an electric frypan in your location? Some are pretty big - or would the issue of no exhaust fans prevent using one....just a thought.
DC
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07-19-2007, 08:00 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2007 Location: Michigan
Posts: 22
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Quote:
Originally Posted by DC Sunshine Yep go the microwave They're not as nasty as some make them out to be hehe - I'd be lost without mine.
Could you use an electric frypan in your location? Some are pretty big - or would the issue of no exhaust fans prevent using one....just a thought.
DC | I thought about the electric frying pan, but we have no exhaust fans to speak of. I was wondering if this would be do able just to cook some meats and brown some veggies? But if not i could always go the micro wave technique. |
07-19-2007, 04:55 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Feb 2007 Location: California
Posts: 175
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Don't mess around with a microwave, just go with a 5litre crock pot or 2. They are cheap and will keep you soup warm after it has cooked. | | |
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