Recent content by Faust87

We are currently in the process of adding new items to our menu... I'm looking at doing home made pot pie, however the shell I don't care if its home made or not. Now my question for this is,... what would be the best way about storing the finished product? Should I par bake them, and freeze...

I take a couple pieces of Italian bread,... top with cheddar, bacon, and sauteed red onion... yummm. A heart attack in a sandwich...gotta love it!

The route I ended up going was getting 6-8 size IQF wings. They come 40lbs to a case... I pull a box, and start cooking them from frozen, as for the ones that don't sell in a couple of days, I blanch them about half way through, and refrigerate for 2 more days... I've never been left with any...

I will be the head cook at this bar,... I hate saying chef as I have never had any schooling. At all the other establishments I've cooked at its always been already cooked IQF wings from providers such as Sysco. If IQF wings are the way to go, I'll go that route,... I just want a good chicken...

Yes, this is a new restaurant I'm working at... I was going over the menu and realized that I had never done wings from raw, I don't want to make any mistakes when it comes to chicken. So from what I gather, the general consensus is to fry until cooked, refrigerate, re-fry until hot.

So how does a restaurant prepare their wings and get them out in a timely fashion?

I have a question about blanching chicken wings. I am about to start a job working at a restaurant where we will be serving chicken wings... I have never worked with raw chicken wings before for restaurant use, in the past they have all been precooked and frozen. My question is how do you...