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when using the regular American style sandwich bread the wrapper works best... try a clear bag with no labels. Also when this is a concern of the host we use sliced rolls, and the like... they work a lot better, the sandwiches are smaller and usuall…
this has always been a tough challenge. we make several small trays of sandwiches or bread and over wrap with plastic until the last moment. we then replenish the trays often so they are not out too long. it is a bit more labor intensive but helpful…
Ray, Don't know what kind of bread you are using, but I prefer using rolls and croissants and hearty style bread to eliminate those kind of issuses. What you could try is stacking the bread up and wrapping in parchment. Obviously put out small amoun…
Chef Raymond,
I have used a hinged clear plastic box or even a domed cover to try and solve this problem. It does not always work, plastic sandwich baggies or even a damp towel with plastice wrap over in a basket with a clean towel on top might help…
Chefs,
We occasionally put out luncheon buffets with either pre-made or make yourself sandwiches. My question is how do you prevent your bread from becoming stale so quickly? We would prefer to present the bread NOT wrapped in plastic.
Thanks,
Ra…
we add a touch of vinegar and emon juice to keep them fresh longer on the buffets this seems to at leastkeep them nice for about 30 minutes or so then we put out more....
Very simple, I learned this from a dairyman in 1973 in Tucson Arizona at my first chefs job at Jacques Sign of the Gaucho, take 1 kitchen spoon of cottage cheese to 2 gallons of fresh scrambled eggs prior to cooking and they will hold up to 2.5 hour…
Profile Information
- Relationship Status:
- Married
- About Me:
- CIA Alumnus 6/94
Executive Chef Laurel Creek CC
CEC
VP Delaware First State Chefs Association
- What is your favorite recipe creation?
- Anything rubbed and barbecued!
- When did you enter the Culinary Profession?
- 1990
- Who is your favorite Musical Artist?
- Johnny Cash
- What is your favorite TV show?
- Rescue Me
- Last Book Read:
- Heat by Bill Buford
- If you could have dinner with any three people who would it be and why?
- Charlie Trotter, Ferran Adria and Anthony Bourdain.
Three of the most interesting people in our business.
- What is your favorite Culinary Web site?
- http://chowhound.com
Comment Wall (3 comments)
- At 1:37pm on January 31, 2009,
Mark Wright said… - Nice seeing you again last weekend, i have a lot more pens.
mark
- At 12:37am on December 21, 2008,
Paul Patterson said…
- Chef Raymond,
I never have tried lobster, but I would do them whole. I have done whole salmon, rainbow trout, oysters and clams, times are different for each, but the salmon is the best. Like you said I had a electric smoker in Kentucky State Park had a lot of hard and soft wood trees and a maintaince crew that knew the different trees and would get anything I asked for. I could do about sixty pounds of short ribs for Friday night buffet, plus the smoked chicken and sell out. Plus prime rib is great out of a smoker. P.S. I would put whole apples in with the chicken and serve in the same pan. Delicious.
Paul
- At 12:48pm on December 9, 2008,
Paul Patterson said…
- Chef Raymond,
Which do you prefer a wood smoker or electric smoker. I have a small 60 pound electric smoker for my club and it turns out some great product. I have never used a wood smoker or gas smoker, any difference?
Paul
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