Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

fried food

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
charlie
Guest
PostPosted: Mon Mar 11, 2013 6:56 pm    Post subject: fried food Reply with quote
Hello I have a business and we display buffet style our chicken wings , bbq ribs and chicken strips among others like onion rings the sit on a steam container and the food comes out great but after a while it gets hard dry and uneatable , any advise?
Back to top
Dilbert



Joined: 19 Oct 2007
Posts: 1307
Location: central PA
PostPosted: Mon Mar 11, 2013 7:25 pm    Post subject: Reply with quote
how long is "after a while?"

one thing that pops to mind is it's been over fried / over cooked.

covers are not likely to help much - if you cover it on a steam table the crusting / breading goes mushy.....
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group