I don't have much experience with spinach other than sautéing, blanching, then serving.
I was wondering if anyone has had any experience with holding a pan full of cooked spinach on a steam table or know if holding cooked spinach on a steam table will be okay for the spinach.
The spinach will be used as an "add in" to an order of thickened sauce or as an "on the side"
I understand that spinach cooks up quickly, however I wanted to see if there were even quicker ways to get these orders out, if cooking spinach before service then placing it in the steam table would even be possible.
Any advice would be fantastic. Thank you!
I was wondering if anyone has had any experience with holding a pan full of cooked spinach on a steam table or know if holding cooked spinach on a steam table will be okay for the spinach.
The spinach will be used as an "add in" to an order of thickened sauce or as an "on the side"
I understand that spinach cooks up quickly, however I wanted to see if there were even quicker ways to get these orders out, if cooking spinach before service then placing it in the steam table would even be possible.
Any advice would be fantastic. Thank you!