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Breading Fried Seafood Ahead of Time?

post #1 of 5
Thread Starter 

We're going to do fried scallops next week and when we do they sell like crazy. Ideally I would love to bread to order but it's gonna be tough on our line (no fry station, very little room and it'll be up to the grill guy who is already in over his head) but would breading right before service, say at 5 o'clock produce a bad product? Will it get soggy or fall off if they're being dropped at 8 o'clock? I've only breaded things to order but it's gonna sink our inexperienced grill cook.

post #2 of 5

Bread, then into the refrigerator.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 5
The breading should hold for a few hours but not as well as ala minute. Just curious though, if you dont gave the space and the station is inexpierenced, and already over his head, then why in the good gods name are you putting them on the menu? Or are you a victim of some foh no kitchen expierence manager setting the menu?
post #4 of 5

As Pete said. Bread and into the fridge. There's no problem at all pre-breading before service. We used to line up speed racks of pre-breaded product in the cooler.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #5 of 5
Thread Starter 

Thanks everyone for the input!

Quote:
Originally Posted by Lagom View Post

The breading should hold for a few hours but not as well as ala minute. Just curious though, if you dont gave the space and the station is inexpierenced, and already over his head, then why in the good gods name are you putting them on the menu? Or are you a victim of some foh no kitchen expierence manager setting the menu?

 


I'm not the chef or even manager, more like lead cook. The owner MUST have these on the menu this time of year (something he's always done) and the chef has to follow suit. So I'm thinking if I bread them ahead of time for the grill cook he won't get crushed during the weekend. He gets weeded up every weekend anyways and I think the added stress of breading things to order will send him over the edge!

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