masteraznchefjr
Sous Chef
Hello! I am going to be selling Taiwanese stewed pork over rice at my university and was wondering how can I efficiently (as in time) cook 25 lbs of rice, store it overnight, and reheat it the day of, or just cook rice before the event starts.
I was thinking about cooking it in aluminum catering pans like those flimsy foil pans, but I don't know how thats going to work out.
Thanks!
I was thinking about cooking it in aluminum catering pans like those flimsy foil pans, but I don't know how thats going to work out.
Thanks!