Hello Pro Chef,
I need help and a better suggestion to do this for my restaurant. It doesn't have to be for my specific broth type because it It very similar to any other Broth. Your knowledge about this would be appreciated if you can share.
I served Vietnamese Pho broth that is made from scratched. I have three type of broth. Beef (made with beef bone), Chicken (made with chicken bone) and Vegetarian (made with mushroom).
My problem is holding the broth throughout the day. I usually place it on my stock range and have the fire turn on to Med-low. The problem is, it dilute my broth and make it taste different. I want to know if there is a way to not dilute my broth and keep the taste consistent?
One of my friend suggest investing in an induction range top that I can put on the counter to keep the broth at a right temp. Then when some one order, I just take what I need and heat it on a separate range to make it piping hot for services.
What else can I do to keep my broth at a safe temp without diluting it?
Your help would be appreciated.
Edited by SaltandPepper - 6/30/15 at 1:00pm