Thanksgiving is a time to gather with friends and family around one of the most prominent aspects of our lives – food! But times are certainly changing in terms of obtaining that delicious meal.
More of today’s Americans are beginning to rely on food service operations for their festive feasts, rather than spending endless hours in the kitchen. According to a recent Technomic study, 29 percent of Americans admit to utilizing food service sources for their Thanksgiving meal, an increase from 23 percent in 2011. Nineteen percent of those plan to purchase pre-cooked items from a retailer, restaurant or caterer.
The Menumaster® Steamer Oven (MSO) is an excellent tool for assisting an operation in keeping up with the increasing demand for high quality pre-cooked items. Mashed potatoes, for example, are a very common addition to the holiday dinner table. The MSO won’t sacrifice quality when it comes to quickly steaming bulk quantities of russet potatoes to fluffy perfection, which can later be mashed.
Potatoes for Mash
Yield: One pan – produces steamed potatoes for 8-10 servings of mashed potatoes
Two pans – produces steamed potatoes for 18-20 servings of mashed potatoes
• 5 lbs. ambient temperature russet potatoes, washed and scrubbed, skin on
• ¾ cup water
• 1 full size sheet pan, 2″ deep, with drain insert and lid
1. Slice clean potatoes to ½ to ¾ inches thick
2. Place on drain insert in a full size high heat sheet pan
3. Place on bottom rack of the MSO35 at the following settings:
Stage 1: 6 minutes 100% MW
Stage 2: 2:30 minutes 80% MW
4. Remove from MSO35 and carefully remove the lid.
5. Drain water and place in mixer to mash, follow your favorite mashed potato recipe.
For 10 pounds of potatoes, place one full size sheet pan of potatoes at ambient temperature on the top shelf and one full size sheet pan on the bottom shelf. Heat at the following settings:
Stage 1: 11 minutes 100 % MW
Stage 2: 4:45 minutes 80% MW
Stage 3: 1:00 minute 70% MW
Regardless of how the fixings are acquired, leftovers always seem to make their presence known. Whether you’re the head chef at a full-service restaurant or the chief cook of your household, the ACP Culinary Center can help turn those leftovers cluttering the fridge into new, tasty entrees.
A delicious baked open face sandwich is the perfect solution to extra turkey. Creating a new lunch or dinner entree with leftovers that have a unique flavor profile can enhance menus, while also stretching dollars after extra holiday spending.
After the Bird: Turkey Hot Brown
Yield: 1 individual serving
• 1 slice of toast (sourdough bread is best)
• 4 oz. (113 g) leftover turkey slices
• ½ cup prepared cheddar cheese or cheddar Mornay sauce
• 2 slices fresh tomatoes
• 2 slices thick sliced, par-cooked applewood smoked bacon
• 3 Tbsp. grated parmesan cheese
Oven: JET19 Temperature: 475°F (246°C)
1. Toast bread in JET19 by placing the bread directly on the rack for 40 seconds.
2. With tongs, remove the toast from the oven.
3. Place the toast on a shallow ovenware ceramic and cover with turkey slices.
4. Pour cheese sauce on top, making sure to cover evenly.
5. Place 2 bacon slices on top.
6. Sprinkle liberally with parmesan cheese.
7. Place on ¼ sheet pan and place in JET19, heat at the following settings:
Stage 1: 1:00 90% MW
Stage 2: 1:15 70% MW
The hot brown should be 165°F (74°C), browned on top and bubbly.
8. Garnish with parsley sprigs.