What is a stock pot in a restaurant kitchen? Does it stay on the stove all the time? - stock pot restaurant
It is traditionally a big pot to take the whole lot, in the preparation of other foods. You can special wines and reductions in the same way with the bone. If you do not have time, you can store in the refrigerator to cut off a little.
Wednesday, January 20, 2010
Stock Pot Restaurant What Is A Stock Pot In A Restaurant Kitchen? Does It Stay On The Stove All The Time?
7 comments:
Pot is the liquid that comes from foods such as chicken, for example, to maintain the population in order to make the rice taste the sauce for all sorts of things
Uh, just a very large pot. Sometimes it's in the kitchen all the time, in soups or serve to keep the hot juice. Many come in a variety of bathroom. Sometimes I used to save an egg dish, or boiling pasta, washing and then. Depends on what you need.
Stay in the kitchen all the time, the restaurant is open. Sauce keeps sense to make a sauce, or to relieve moisture from the meat. There is also a starter for soups.
A pot used for soup. Boil the bones and unusable parts of meat and vegetable broth or use in the preparation of many dishes, soups and sauces. The boat is usually a large and not always on the stove. The action starts when you reach out and stored in the refrigerator or freezer.
All vegetables and meat pieces and add. Can be used as a base for soup or sauce.
Pots (sometimes large pots) usually 6 liters or more, high and relatively narrow, with straight sides.
They are used for the cooking liquid, they should not have the ingredients directly to the heat source.
In short, these rooms are ideal for cooking utensils needed soups, chili, pasta, sauces and actions in large quantities.
It should be kept in the oven, "the whole time." They, like any other type of cookware will be removed and cleaned, if certain work is completed.
Pots (sometimes large pots) usually 6 liters or more, high and relatively narrow, with straight sides.
They are used for the cooking liquid, they should not have the ingredients directly to the heat source.
In short, these rooms are ideal for cooking utensils needed soups, chili, pasta, sauces and actions in large quantities.
It should be kept in the oven, "the whole time." They, like any other type of cookware will be removed and cleaned, if certain work is completed.
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