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alfredo help

post #1 of 8
Thread Starter 
hi guys I'm a first time head chef of a new restaurant. I have been cooking alfredo and putting it in a steam table for service, that bad part is it separates. its a basic oilmargin simmer then cream reduced with spices, then parmesan cheese. any tipsto stop the separation oir is it normal?
post #2 of 8

Does it break upon reheating and putting in steam table or does it break when you make it fresh and put it in steam table right away?

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 8

Holding at to high a heat will break it, and as it is a pasta I would not hold in steam -table. as it will also become overcooked and gummy.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 8

Agreed with both , in my opinion any pasta you make has to be sent out as quick as possible , because well.... 

 

1) If it has cheese , on top or in the layered the cheese can harden and or dry after a certain amount of time

2) Anything with cream at high temps will break <_<

3) It gets cold

4) With steam tables , it will overcook and get sticky, chewy , and is basically pretty unpleasant to eat

 

Basically its make , plate , and send out

 

In my opinion , if you want to avoid the breaking dont let the cream reach a boil.... slow cook and stir without letting it boil or it will break. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 8

I could be mistaken but I was assuming they meant that they held the sauce in the steam table.
 

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 #6 of 8
Quote:
Originally Posted by cheflayne View Post

I could be mistaken but I was assuming they meant that they held the sauce in the steam table.
 

Yeh i read it again , <_< didnt make sense if the dish was on the steam table.

Still think though keeping it at lower temp would help to not break it.

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #7 of 8

If your steam table is heating your Alfredo sauce too much, put an insert underneath with some water and put the Alfredo insert into that. That will solve your problem. You will need to make sure you are holding your sauce out of the danger zone. 

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #8 of 8
Thread Starter 
Thank you all the water pan works
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