Holding For Service

Strangely enough, some chefs who take the greatest care not to overcook meats or vegetables nevertheless keep a large kettle of soup on the steam table all day.You can imagine what a vegetable soup is like after four or five hours at these temperatures.

1. Small-batch cooking applies to soups as well as to other foods. Heat small batches frequently to replenish the steam table with fresh soup.

2. Consomm├ęs and some other clear soups can be kept hot for longer periods if the vegetable garnish is heated separately and added at service time.

Continue reading here: Garnish

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