As a chef, it is optimal, whenever possible, to prepare ingredients prior to service or before a function, and cook all dishes freshly as they are ordered. When faced with a large-scale catering event, preparation where possible is key to achieving high-quality results in a timely fashion.
Preparing Ingredients in Advance
Wherever possible, preparation and prior cooking should be carried out in advance and then foods stored safely and suitably until the event is in progress and the courses need plating up and presenting. Some ingredients and recipes do not lend themselves to this method and will lose taste, texture and overall quality if prepared in such a way. Other ingredients, such as vegetables, which can be time-consuming to peel, chop, slice and dice and then cook to perfection, can be pre-prepared and safely and successfully stored without jeopardising the end result; they offer the most opportune way to save time when running an event.
If you want to take advantage of this practice, there are certain processes that must be implemented to ensure that the overall meal is not compromised and that the end result is one of quality. To begin with, you must only select vegetables that are at their peak in regard to ripeness. Wash each ingredient thoroughly and prepare as you would if you were cooking fresh. This may include peeling, removing outer layers, shelling and chopping etc.
Blanching and Shocking
Once this arduous task has been completed, the most important steps can take place; that of blanching and shocking the vegetables. Blanching involves placing the vegetables in boiling hot water for the specified amount of time for the vegetable being treated. Shocking is when the vegetables are removed from the boiling water and immediately plunged into ice cold water for approximately one minute. This effectively halts the cooking process and deactivates the enzymes located within the integral structure of the vegetable cells. The shocking process protects the vegetables from any deterioration whilst in frozen storage. The vegetables can then be drained, dried off, packaged and marked with the appropriate labelling. These storage containers are then ready to be placed into the freezer. Certain vegetables should be allowed to freeze on a sheet pan until they are frozen solid before being packed for storage. This ensures that they hold their desired shape and form and are not contorted before they are fully frozen.
Recommended Equipment
Investing in a vacuum pack machine is another great way to seal in nutrients, preserve flavour and lock in goodness. With a full range of models to choose from, there is a product to suit every sized operation. Vacuum packing equipment is also the perfect way to ready foods for sous vide cooking; a slow cooking process ideal for preparing dishes in advance.
These simple processes allow you to prepare for a large function well in advance and guarantee dishes that are well presented, tasty, of a high quality and all served on time.