Hey friends, I currently work in a Japanese restaurant in a semi rural town, the owner opened another location across the state and is very preoccupied with it. He’s made the decision to switch our location to more American type food, as we really don’t satisfy the demographic out here.
Anyway, we’ve settled on a chicken wings and beer type of place. I love wings, I make them at home often but I’m unsure of how legit wing places crank them out effectively.
There’s some awesome places that I frequent in the neighboring town but I don’t feel like I can call them and ask them everything that I want to know, so here I am.
I’m thinking that maybe we bake them until mostly done, find some sort of warmer like those shelf cabinets you see at subway that keep the bread warm, then flash fry? That’s mostly what I’m wondering, like what the best flow is when cooking large amounts of chicken wings. The owner is still busy with his other shop so this is mostly on me.
I’m also wondering about the sauces, so places keep them in a warmer, or just room temp before tossing the wings in and serving?
Lastly, how do they make things either mild, medium or hot once the sauce is selected? Is it just by adding cayenne or something?
If anyone can help answer these questions, or if you have input that might be helpful let me know. I appreciate you guys!
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