How can I keep these hot in bain Marie with out drying out for example if I were doing stirfry & noodles
post #1 of 3
9/15/15 at 1:00pm
in a bain marie?? or a steam table? if you are doing a buffet service just do smaller portions and refill more often. if you are keeping on a line.. than heat/cook to order to maintain the quality of the ingredients and the dish.