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Meatball holding during service

Chefboy74

By Chefboy74
in Cooking

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Chefboy74

Chefboy74

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I would like to hear from anyone with experience in cooking and holding meatballs for dinner service. I recently started working at an Italian place but their method of reheating and holding in water on a steamtable leaves the meatball dry and flavorless. Holding them directly in the marinara seems to break them down.

Edited by Chefboy74 (log)
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Paul Bacino

Paul Bacino

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I'm not in food service but, we run an Italian festival once a yr, and we keep our meatballs in sugo sauce without much of a problem, when we run the line for dinners for 500 + people. Could be the recipe or to hot of holding temps? Curious whats your water temp for holding the meatballs?

Just a FEW thoughts

Paul Bacino

Edited by Paul Bacino (log)

Its good to have Morels

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Alex

Alex

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I'm disappointed. I read the title of the thread and anticipated a spirited discussion of an odd but amusing esoteric food-related religious practice. Oh, well.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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