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How to serve pasta through out the day? - Page 2

post #31 of 34
Quote:
Originally Posted by Roooob View Post

Thanks for the info everyone.

 

So the equipment I need is a bain marie, the pasta boiler, a butane burner, a small fridge, hot and cold water with sink. 

 

Obviously stuff like knives, chopping boards, etc too biggrin.gif

 

Is that all for the main equipment?


As many bowls as there are sauces to toss with the pasta, cheese grater and lots of parmesan. Serving spoons.

post #32 of 34
Recky has loads of good tips for you, I would follow all his suggestions, it's sound advice. Just want to make sure you're not confused by Chef Ed's post. Although what he said is correct, salt in the water is vital(that's been covered and it does need to taste like sea water) oil IS necessary to prevent the pasta from sticking AFTER it has been blanched, shocked, and drained. When I pre-cook tube shaped pastas, I will generally cut the recommend al dente time (found on the package) in half. If it's a high quality pasta, I will add1-2 minutes. Do this one day in advance. They will be very crunchy after cooking, but don't worry, overnight the moisture will move from the outer part of the pasta to the inside. The next day, when you reheat the pasta, it'll take up to one minute depending on how fast the water can rebound to boiling. If you can't blanch the pasta a day ahead, then I would cook them 2-3 minutes less than the recommended al dente time.

Now let's hear about your pasta cooker. Is this similar looking to a deep fryer with an over flow drain that you can constantly run a stream of water into? Or is it just a large pot that you put over a burner? Without the over flow drain and running water you are going to have a problem with foaming and will need to change the water frequently. You may need to plan on a couple of hours worth of waiting for a pot to boil( collectively).

One thing I have done, is use multiple tomato sauces. A plain(simplice) to "color" the pasta. This is
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #33 of 34
M(Oops wrong button)

You can toss the pasta in a plain tomato sauce, then top it with marinara, Bolognese, arrabiata(spicy), mushrooms and vegetables, whatever. This way you can reheat the pasta in batches, 10, 20, 30 orders depending on the length of your line and toss with the simple sauce. Put whatever amount of pasta in the cup and then top with the desired sauce. This is the most efficient way to serve multiple choices to lots of people. If you want to do a cheese or cream sauce as well, it can be done. They don't hold well, so when you are reheating the pasta, toss most of it with the simple tomato and hold in the bain. Then the rest with the cream sauce and then top with more on the pick up. For this type of service I try to steer clear of cream/ cheese sauces, but sometimes you just have to do it, and it can be done, but it is a pain in the arse to do right.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #34 of 34

Apart from the foaming problem Sparkie mentions you will find that the water boils away more quickly than you can say "sauce", so a constant supply of hot water (e.g. a large electric kettle) might be a good idea...
 

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