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Two questions actually....

post #1 of 4
Thread Starter 

Hey

so I am working Garmo in an Italian place and half of my job involves wood-grilled bruschettas. Problem is that the grill is all the way down the line (i.e. three stations away) so we pre-grill the bread for marks, then reheat it/toast it in a convection for pickup. Here's my question: what is the best way to keep the pre-grilled bread fresh? I try to get the grill to send us fresh stuff as much as possible, but in practicality the bread will usually be done in big batches and sit for about two hours at a time until more is made. Any suggestions?  (right now I keep in a deep hotel and cover it with two towels, but it still stales faster than I would like to serve)

 

Question 2: any good ideas on what to do with the stems of fennel bulbs? I hate throwing them away.

post #2 of 4

You could try putting a damp towel in the bottom of a 4" hotel pan, topped with a perforated 2" hotel pan to hold the bread.

 

As to fennel stems, do a variation on gremolata.

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 4

maybe roast them really hard pure with olive oil and strain through a chinois or something similar ?

post #4 of 4
I'd use a lexan container or a cambro eight qt. something with a sealable lid, otherwise you could try to manage to do your best with plastic wrap. If your grill is hot and clean you can simply brush it with a towel to keep your bread from sticking and DONT brush the bread, that way you coul pit solid black marks on super fast without actually working the bread at all. Than when you pick it up just brush lightly with evoo and throw it in your oven for 45 sec. Also the warmed bread will sog out in the sealed container just enough to keep it soft.
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