Rice, Pasta and Noodles, Fried Foods, Eggs

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RICE

Prepare according to standardized recipe, then blast chill. If rethermalized product is dry, liquid may be added.

PASTA AND NOODLES

Cook to al dente, rinse well with cold water, then chill. Chill in 2-1/2" pans with water with ice added. Drain partially before retherming. The best way to heat pasta is to run it under hot water or dunk it into boiling water for 30 seconds.

FRIED FOODS

It is difficult to achieve a crispy, chewy fried product with an advanced preparation food process. For best results, oven frying is recommended. If deep fat frying is still your choice, use crumb breading instead of batter. Fry in clean, hot oil, and drain well before chilling. Do not attempt to prepare further than one day ahead to avoid excess moisture. Use meat items with little or no bone to get a drier product. Fried foods should be produced conventionally when possible.

CEREALS

Cooked cereals such as oatmeal and grits continue to thicken when chilled and held under refrigerated storage. To obtain a desirable product, follow the following procedures.

Cream of Wheat / Grits

Prepare recipe according to the directions. At the end of cooking, add 50% more water and use a wire whip to stir in the water. Blast chill. The product should be the consistency of pudding. If it is not, add water. Use a wire whip and stir to a pudding consistency.

Oatmeal

Add 30% more liquid and follow recipe.

EGGS

Poached Egg

If a poached egg must be served, cook to firm stage.

Procedure:

•Spray a 1/2 steam table pan (2" deep) with any type release agent (e.g. Pam™)

•Fill with cold water, add 1/4 cup vinegar.