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Heating Curries In a Waterbath

post #1 of 10
Thread Starter 

Hello,

 

I'm thinking of starting a small restaurant that will serve Indian curries only. I don't plan to cook on premises, but rather they will be cooked at my central store, refrigerated and then sent to the "outlet" . I plan on heating the curries - in a waterbath at the outlet and serving them with warm bread. I've researched a bit on the idea, and it seems like curries do tend to become a lot more flavorful if they're left to refrigerate and served the next day.

 

Please, let me know if you forsee any "issues" with this idea. Is a water bath really the best way to heat such curries? This is loosely based on a concept that i remember seeing in a Cooking Show once, about a similar restaurant in Canada. 


Edited by paxi - 6/12/14 at 11:59pm
post #2 of 10
If you only have one outlet, you're paying two rents to run one business. Unless its a food truck?
post #3 of 10
Thread Starter 

Nope, i already have a store which i use for one of my current outlets. I'll use the same one for this :)

post #4 of 10
Then the biggest thing to watch from my standpoint would be prep levels. The guy that is prepping the curry doesnt see what's getting used, etc.
post #5 of 10

It takes a long time to reheat in a water bath.  For safety reasons you would want to refrigerate and reheat quickly.

post #6 of 10
Thread Starter 
Quote:
 Then the biggest thing to watch from my standpoint would be prep levels. The guy that is prepping the curry doesn't see what's getting used, etc.

 

I don't see it as being an issue. In my opinion this just makes things easier, since the guys at the outlet don't have to be trained chefs, and just need to follow certain SOP's. Much like how it is in Fast Food Restaurants :)

 

 

Quote:
 It takes a long time to reheat in a water bath.  For safety reasons you would want to refrigerate and reheat quickly.

 

What can be an alternate way of reheating other than a waterbath?

post #7 of 10
Well, depending on the shelf life of the food, i would say your risk is not in the end guys screwing but a bunch of product being made that might not be used for several days. Its not impossible, just an oversight issue.
post #8 of 10
Thread Starter 
Quote:
Originally Posted by Grande View Post

Well, depending on the shelf life of the food, i would say your risk is not in the end guys screwing but a bunch of product being made that might not be used for several days. Its not impossible, just an oversight issue.

 

No, i'll be making sure that food is sent to the outlet at least twice a day :) and would waste anything that has not been sold beyond a certain time.

post #9 of 10
Sounds like you're going to be overseeing it yourself, so that nips that in the bud
post #10 of 10
I agree about not reheating in a water bath, it takes too long. You could just reheat them in a pot over a med. flame while stirring frequently, then when it starts to boil you can safely transfer to your wells to hold for service.
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