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Seafood chowder

post #1 of 3
Thread Starter 
Hi all, wonder if you can help, I want to start a small business selling seafood chowder by the coast but I'm wondering if it's possible to cook a large pot enough to serve say, 30 portions, safely kept warming most of the day without causing it to become dangerous or mushy and overcooked (or both!)?
post #2 of 3

It can be held at the correct temperature safely, however it will turn to mush.

 

Depending on the thickness of the chowder, a possibility might be to make the chowder, strain the vegies, potatoes, seafood, etc. Then you could heat the liquid and hold it hot. When you get an order, add the vegies, potatoes, seafood, etc. back in for each individual order.

 

However, the best scenario since you are planning on only 30 orders or so, would be to heat to order. the you don't have to worry about hot holding temps, times, and deteriorating quality.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 3
Thread Starter 
Thanks cheflayne, it's a few years since I went to fishermans wharf in SF, but I remembered how good their chowder was and don't remember waiting for mine to be heated up but I guess their's sells so quickly that they are constantly making a new batch! More thought needed I think.
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