or Connect
New Posts  All Forums:Forum Nav:

I need your help guys!

post #1 of 8
Thread Starter 

Hey there, im looking for ideas for a brilliant maincourse where it can be prepared in advance due to lack of a oven that actually works and as a have to serve 30 guests at the same time, it would have to be something easy to plate!

i do have an working oven just not the place where im going to serve the guest which kinda set me back!

 

Nick

post #2 of 8
Will you be able to use steam tables?
post #3 of 8

Can this be done family style? To me there are not many things better than a massive platter of paella as far as presentation and taste go.
 

post #4 of 8

Cambro is your friend. You should be able to rent one and then you can transport your food cooked and it will stay at temp.

250-013.jpg

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #5 of 8

Braised meats work great for cook and hold platings. Since they are cooked in their sauce, plating braised meats removes a step in the plating process too.

 

You could serve a chianti braised beef short rib over roasted garlic creamy polenta. Use your vegetables to add some color to the plate, maybe some steamed carrots with stalks.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #6 of 8

i dont know what is in your area but i know in Copenhagen at inco you can get the foam heat boxes which work really well for offsite. I would say if you take meat like... sorry i dont remember the exact terms in danish but innerlair or hogrev and break it down a little figure forearm thick long lengths, sear it hard season it cool and season with cooled brown butter or something similar. mummy wrap in plastic wrap or vac if you can. 80 for about 10 ish hours should put it perfect and tender. with these sizes you could easily go from oven to box, transport , store cut to order which should still be perfectly warm, if you have a stove heat the sauce to top a bit over what you normally would and you are set. 

post #7 of 8

sorry to post again but as stated again use your veg! the veg in denmark is going crazy right now take advantage, also you have wonderful cheeses and other things at your fingertips. 

post #8 of 8
Thread Starter 
Quote:
Originally Posted by Pirate-chef View Post

sorry to post again but as stated again use your veg! the veg in denmark is going crazy right now take advantage, also you have wonderful cheeses and other things at your fingertips. 


We sure have amazing Ingredience, my dilemma is it gotta be cheap cause as a culinary student they dont give me alot of money to work with

and with all those veggies and herbs what to choose. ive been thinking about making a pressed belly of pork, but will that go well with the current seasons?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs