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Posts by ChefBillyB

You can also use the fryer for Tostada shells, Taco salad bowls, Taco shells, Fried ice cream, Chimichangas, Fried burritos, and fish for fish tacos...........If your only going to use the fryer for tortilla chips, I wouldn't do it. Buy the chips like your doing now. You need to have a few things on the menu to justify buying one.......
There is nothing like fresh oil in a clean fryer. Everything comes out look great and tasting great. Some of the things that break down oil are water from frying frozen food items like frozen fries and so on, batter from fish and so on. Cleaning the oil will extent the life and keep you food tasting fresh. WE always changed the oil after doing a fish and chip Friday. If its a busy restaurant and you filter the oil then a week to 9 days would be about right. I always went...
elizamaeve, Welcome to Cheftalk. I always liked using a thin corn chip when making chips in my food services. We used them mostly for nachos. In your operation you serve them to everyone with salsa and when selling a side of guac. I managed a Mexican restaurant years ago, we made the chips daily. Only you would know how much to make, with only you knowing what your volume and usage is. its also easy enough to make some when needed. We cut the stack of corn tortillas in...
Logistics is the name of the game. Every catering is different and as you found out this year you learn quick. If I were doing this catering and in most cases it does depend on the main entrees I'm serving, I would do things in stages. I would send a crew to set up, then have a few come back for the appetizer's. I would then follow with my cooks with the main meal. Like I said this does depend on my entree. If I was doing a prime rib and it could stay in a warmer longer...
20 Liters is about 6 1/4 gal. Make it in a stand up mixer. If your mixer looks to be to small then do half at a time. If a paddle doesn't work then use a dough hook. If that doesn't work then get your least favorite cook or prep person to do it by hand. The most important part of any roux is making sure every particle of flour is mixed with the butter or fat. Now for my question? What the Hell do you need that much Roux for ??????
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Koukouvagia's recipe covers all the bases, I also agree on the amount heat. I remember making chili in one of my food services. After rendering the ground beef you can throw some flour into the dripping so as to act like a roux for a thickening agent. I never tried using the corn flour (Masa Harina) at this point of the recipe. I do add chopped onions when I'm browning the meat and green peppers also work well.
imho, it's not that big of a deal to have a tray of fish ready to be dipped into a batter. If the batter needs to be made more often, then so be it. The fish filets or chunks can be on a try along with the batter in the reach-in or walk-in. This is a simple thing and doesn't need to be over thought. If this method can't be accomplished then look at doing a Salmon filet or some kind of fresh fish that may be available during lent. If a homemade batter dipped product can't...
I can't wait to see when all the love stops and someone looks at P&L. I can already hear someone saying the BOH labor needs to be cut by 25 to 50%......In many cases the people who worked their butts off to open a restaurant aren't around a year later.
The only thing I can add is make sure all the entrees are full of flavor. I remember my Father-in-law a few years back when he was in his 90's. He would like all the food we brought, but, he would love when we brought over super nachos. I think when you get older your taste buds aren't like they used to be. He loved the nachos because of all the different flavors and spices he was tasting. Don't be afraid of talking with the seniors. I will guarantee they will tell you...
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