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Posts by Pete

ChefHoff, I'd love to give you a recipe, but this is one of those dishes that I have never measured out, and change up often, but I'll give you the basics.  Sorry it's vague, but its the best recipe I can come up with on the fly.   2 pounds chicken,, boneless & skinless, cut into 1 inch chunks (sometimes I use breast meat, sometimes thigh-sometimes I use whole, bone-in thighs, but get rid of the skin) 1 large or 2 small onions, diced 3-5 cloves garlic, minced 1-3...
I also forgot to mention fresh, corn tortillas and fresh masa is sometimes used
In regards to your sauce being too thin; many moles contain ground nuts and/or seeds.  Often, this takes the form of pepitas (shelled pumpkin seeds), although other nuts are used also.  They are ground fine and add some texture as well as helping to thicken the sauce.
Wisconsin food code does cover this exact subject (3-401.14) and does allow it using temperature as a control point so yes health departments allow this thing.Secondly, glad you don't use this in your catering but being a completely off-site catering business we had no choice but to sear, chill, reheat and serve as many of the landmarks we worked out of did not have kitchen facilities that could accommodate high heat cooking. Having friends in the business all around the...
Koukouvagia, I agree.  99 times out of 100 I see no reason to sear the meat a day ahead as it really isn't much of a time saver, but I can see instances where it might be the best solution.  That being said, the OP doesn't ask if he should, but if he could, and in that case yes he can.
 This is no way the same and no comparison can really be made.  Chipotle has had outbreaks of 3 major food borne pathogens;-norovirus - spread from infected employee to customers - cooking kills the virus which would only contaminate the surface of the food, thus searing, cooling and reheating would kill the virus-salmonella - was spread through raw tomatoes that became infected along the way - not relevant to this discussion-e. coli - still being determined what the cause...
For those of you saying "no" and using food safety as the reason, then I assume that you wouldn't save the leftover medium rare steak you cooked to eat tomorrow, because it is the same exact thing.
I can't believe all the people in the "no" camp on this one.  Sure it would be better, from a quality standpoint if it could be done all at the same time, but searing the day before really isn't that big of a deal.  I used to work for a catering company, in Chicago.  Everything we did was off-site catering-no dining facilities at our place.  Virtually every event we catered had steaks, chicken, pork, etc., seared the day before and heated up to temperature at the events. ...
Flipflopgirl, I would agree with it possibly being a safety issue if it was a larger cut, but for individual cuts, whole pork tenderloins, and even pork loins, it really wouldn't be a safety issue, if the pork was cooled right after searing.   But as cheflayne stated, to fully answer the question, there needs to be a bit more information.
As Chefwriter said, a lot depends on the kitchen, the type of food they are serving, etc.  But what I would consider to be staples in my kitchen (whey I was working higher end places) was chicken stock, veal stock, and fish stock.  These 3 were the most common.  In a few places, added to this list would have been shellfish (shrimp) stock, and both a white chicken stock, and a dark chicken stock, made from roasted chicken bones.
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