Tundra Restaurant Suppkly

NOVEMBER 8, 2013

What’s the key to cooking for large groups without losing your mind? Sanity lies in a simple French phase … Remember: mise en place. Mise en place —pronounced meez ahn plas—means to put things in place, to prepare. Every food service pro understands the importance of having everything in its right place. Without proper attention to mis en place , things can get chaotic very quickly—and chaos in the kitchen results in hangry (hungry + angry) guests.

Food 37

Food Blog Serving Management 37

Tundra Restaurant Suppkly

NOVEMBER 4, 2013

When it comes to seasoning your Thanksgiving or Christmas turkey, or any turkey for that matter, sooner is better. Two days ahead of time is ideal, but one day is fine too. Let it sit overnight uncovered in the fridge to let the seasoning permeate the bird. If you don’t have that much time to spare, don’t worry : your turkey will still taste great. In any case, you’ll want to season a thawed, totally dry turkey that has been out of the fridge long enough to get up to room-temperature.

Document 42

Document Blog Food 42

Tundra Restaurant Suppkly

NOVEMBER 18, 2013

Looking to take a recipe and resize it to feed 10 times or 100 times more people than the original recipe called for? There are a few words of caution to review before doing so. The term for multiplying or dividing a recipe is called scaling, and for a lot of recipes, you’d be okay increasing or decreasing the recipe by 4 times (most cooks would stick with no more than 2 times), but any more than that, and a lot of other things need to be considered.

Take-out 35

Take-out Blog Article Serving 35