Finally the restaurant is ready and we open on thursday - very very nervous about it as it is a lot bigger than our previous restaurant. I have a panic question - in my head i was going to pre make the garlic butter chicken bring it to cold room temperature and store it- reheating portions to order. Is this silly? I always find curries taste much better the next day - I would only store it for three days once it has been cooked. Only reheat it once - thinking i can take say six portions through in to the kitchen fridge ready for service if that makes sense. But as the day is looming i am questioning everything and wonder if anyone has any suggestions on it please?
It is the same with macaroni cheese - i thought i would make the sauce and then just cook the macaroni to order and cover in the sauce after - the cheese sauce is white wine based.
I would really appreciate any ideas as the more I get nervous the more i question everything!