New menu launching one week from today. Updated tremendously, and looking for some tips when it comes to producing certain foods in a timely manner without sacrificing quality. I know alot of times thats tough to do, but looking for anybody with experience in the following areas.
Oven Roasted Rabbit
The concerns I have here is the option of par cooking it or not. I understand it takes longer to cook a hindquarter of rabbit that it takes to cook a hindquarter of chicken. Is this something I should sear and par cook, cool down, and finish cooking at time of order? Or is there a possibility of cooking from raw in approximately 25 minutes?
How in the hell do I get wild rice cooked without mushing out half of the grains? Half of the wild rice mix takes twice as long to cook as the other half. So what i end up with is a mushy crunchy glob. The only thing i can think of is baking it.
If anyone can help that would be great.