Hello everyone. I have a puzzle for you! Well more of a problem really.
We're about to open a kitchen, 680 person capacity bar, doing asian tapas etc.
I have six varieties of spring roll.
I have a rational combi, which will be steaming dumplings all service.
I have a single well double basket deep frier and also a normal gas oven.
On a busy service how will I identify the spring rolls? They are made at a commercial kitchen and brought in frozen so no identifying marks on the pastry. The barramundi ones look exactly like the crocodile and wattle seed ones which look exactly like the asian greens ones.
How do we do large numbers of these in a deep frier and identify what's what and also try to cook to order at the quiet times?
Anyone got any ideas? Other than shelling out another $14K for another combi and just baking them?