Posted by gordo on 10/23/2007, 9:07 pm
24.20.44.112
For my soup kitchen dinner on Friday, I have to cook at least 175 servings of rice and hold it at an appropriate temp for serving. Is there a 'best way' to do this? I will be cooking in a low end commercial kitchen with two ovens, 6 burners and will likely have a roaster there as well. I'm also making tons of chicken a la king which will take up some burner and possibly the roaster space. Thanks for any advice you can pass on.
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