I say fresh every two days. Freezing just adds a whole level of unknowns. I once prepped a week of lobster ravioli, froze them, and the dishwasher fried them for staff meal.
Homemade cappelletti/pasta dough question!
Hey everyone,
Would like to make some homemade duck confit cappelletti for a special next week. The specials are ran tuesday thru Saturday, dinner. Should I keep them in the walk in cooler fresh and make every two days so they don't oxidize or should I just make them all and just freeze/IQF them?
Would like to make some homemade duck confit cappelletti for a special next week. The specials are ran tuesday thru Saturday, dinner. Should I keep them in the walk in cooler fresh and make every two days so they don't oxidize or should I just make them all and just freeze/IQF them?
1 - 9 of 9 Posts
Haha ouch I wouldn't have to worry about that though there's only 4 of us our dishwasher is thru a temp he just does dishes lol. Would you still not freeze it?I say fresh every two days. Freezing just adds a whole level of unknowns. I once prepped a week of lobster ravioli, froze them, and the dishwasher fried them for staff meal.
I vote for fresh served as a special. You're making fresh duck confit and then fresh cappalletti. Frozen may be more convenient but I believe would be detrimental for the product and like kuan said, introduces too many potential issues, dishwashers notwithstanding. You make the effort to make fresh, serve it fresh.
If it was going to be a regular menu item then freezing could be part of the overall prep rotation but since it's to be a special, then just make them and serve.
They sound delicious by the way.
If it was going to be a regular menu item then freezing could be part of the overall prep rotation but since it's to be a special, then just make them and serve.
They sound delicious by the way.
@ChefMike09 if you have done it in the past with good results then I would say do it. Our "ravioli" was actually big wonton wrappers. I would think the pasta sticks, dries out, cracks, difficult to reheat/cook… and then will the starch pick up the salt even more, all things I would have to figure out. It is fully another process.
Thank you for your insight chef 👨🍳 👍@ChefMike09 if you have done it in the past with good results then I would say do it. Our "ravioli" was actually big wonton wrappers. I would think the pasta sticks, dries out, cracks, difficult to reheat/cook… and then will the starch pick up the salt even more, all things I would have to figure out. It is fully another process.
Thank you for the insight. Do you think they will be fine in the walk in for two days? Ideally I'd like to only have to make them fresh every 2 days. Thoughts?I vote for fresh served as a special. You're making fresh duck confit and then fresh cappalletti. Frozen may be more convenient but I believe would be detrimental for the product and like kuan said, introduces too many potential issues, dishwashers notwithstanding. You make the effort to make fresh, serve it fresh.
If it was going to be a regular menu item then freezing could be part of the overall prep rotation but since it's to be a special, then just make them and serve.
They sound delicious by the way.
They will be fine for two days. Just keep them wrapped so they don't dry out. And use corn meal or semolina to keep them from sticking to each other, layering them on paper pan liners also helps.
Thanks chefThey will be fine for two days. Just keep them wrapped so they don't dry out. And use corn meal or semolina to keep them from sticking to each other, layering them on paper pan liners also helps.
1 - 9 of 9 Posts
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Top Contributors this Month
View All
chrislehrer
17 Replies
butzy
15 Replies
retiredbaker
13 Replies
Recommended Communities
