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Reheat/Regen questions....

post #1 of 2
Thread Starter 

Ive been asked to cater a charity Curry night this summer.

 

It will consist of 3 Curries. 1 Chicken, 1 Lamb & 1 Veggy. with Dahl, Rice & Naan Breads .

 

The event is over 2 Days with approx 300 per night. Right now my concern is the reheating and holding on-site and the equipment required to do so. As this is a church hall I will need to arrange hire of the required equipment. 

 

My current thinking is for

 

4 large table top/stand alone gas burner to bring up to temp.

5x full gastro (water) Bain Marie which will take the 3 Curries, Dahl and Rice

 

Its the initial cooking and reheating of Rice for 300 that's melting my head. A combi seems a little excessive for a reheat. Maybe 2 large heavy duty microwaves and just keep nuking 4/5 ltr containers.

 

Any suggestions for a pop up kitchen for this event?

post #2 of 2

We routinely do rice for parties that size. We cook day of, then hotel pan, then cambro for transport and holding.

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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