Keep Ellen Cooking!
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Debbie 04/27/13 |
I am preparing a lunch for 90 and want to serve fresh green beans . I am planning to blanch them in salted water, shock them, drain and chill them the day before. What is the best way to reheat them so they retain their color? I will have two ovens, but they will be busy with my artichoke chicken entree. I will be cooking rice in my electric roaster. I am considering a second vegetable for color, such as yellow squash and or carrots. I just haven't figured out the best way to heat my vegetables without over cooking them prior to plating the food! I would love your advice! Thanks! |
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ellen 04/27/13 |
Debbie, I'd like to introduce you to two pro chef/pro caterer boards where people love to help:
cheftalk.com and a useful pro quantity cooking sites: foodservice.com A VERY nice reheat is to saute; I like mine blanched, crunchy al dente, then and simply tossed with pan browned garlic, butter, salt and pepper, maybe a sprinkle of fresh Parmesan. |
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Debbie 04/28/13 |
Thank you for the web sites! I am sure I will learn much from them. I appreciate your work here on this site! |