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Hot holding mac and cheese.

 
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Blkandrust
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Joined: 31 Oct 2010
Posts: 97
Location: virginia

PostPosted: Wed Aug 06 14 5:11 am    Post subject: Hot holding mac and cheese. Reply with quote

How do you all hold mac and cheese? I have a couple of cambro's and electric Avantco units. Which one would be better to vend out of?
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Custom 250 gallon offset.
WSM 22.5"
Smokey Mtn Gasser
Weber Kettle 22.5"
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Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Thu Aug 07 14 5:56 pm    Post subject: Reply with quote

I cook my noodles maybe 7 min [ they call for 9 to 11 min] so they are quite andante'..make a pretty soupy cheese sauce concoction which helps finish the noodles on smoker and keep cheese fluid. I make half pan batches at a time - put in avantco stem table....if they start to tighten up too much, add some milk [ or water ] and you can hold 2-3 hours usually without too much issue. Mrs Tony LOVES it when it all tightens up into a pile of goop, but most dont ... Embarassed Embarassed
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qfanatic01
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Joined: 21 Oct 2009
Posts: 768
Location: Champlin, MN

PostPosted: Fri Aug 08 14 5:26 pm    Post subject: Reply with quote

Pasta is a problem hot or cold. What Tony said. It will be hard to have a consistent product holding because it is constantly changing unless you finish to order. In the restaurant we do. It takes longer but it's more consistent. We have to do this every day for 9 or 10 hours busy and slow. Too long and too much business fluctuation. Hope things are steady for you otherwise I might consider another menu choice. Mac is second to fries here and both have to be finished to order.
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Blkandrust
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Joined: 31 Oct 2010
Posts: 97
Location: virginia

PostPosted: Sat Aug 09 14 10:24 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
I cook my noodles maybe 7 min [ they call for 9 to 11 min] so they are quite andante'..make a pretty soupy cheese sauce concoction which helps finish the noodles on smoker and keep cheese fluid. I make half pan batches at a time - put in avantco stem table....if they start to tighten up too much, add some milk [ or water ] and you can hold 2-3 hours usually without too much issue. Mrs Tony LOVES it when it all tightens up into a pile of goop, but most dont ... Embarassed Embarassed


Wow,I was expecting mac and cheese to hold for the better part of a day. Thanks for the info,I may have to make half pan batches as well.
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Custom 250 gallon offset.
WSM 22.5"
Smokey Mtn Gasser
Weber Kettle 22.5"
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