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Say you were going to occasionally sell street food type stuff at farmers' markets and outside your own restaurant - how would you go about reheating and then holding the food in what is basically a makeshift operation? What equipment would you be looking at?

 

The food I'm planning on selling is three kinds of meat balls (lamb, rabbit and pork) in their respective sauces, served on boiled rice. I'm thinking I need a gas burner and three large pans for reheating, a bain-marie large enough to hold the three types of meat balls, and maybe two domestic rice cookers. Am I thinking along the right lines or am I missing something here?

 

Thanks for your help,

Recky