I have a commercial walk-in chiller. This is for Dinner Theatre. 130 covers per night. We make the stew, chill it overnight to let the flavours mingle and heat it for serving the next night.
Thank you - I started testing with mirepoix onions last night - low temp for an 1.5 hrs. Came out beautifully caramelised. Transferred them to the pot, upped the oven temp and browned the meat in the oven. Transferred meat to the pot with other vege, bouquet garni and stock - done! This is gonna work!
The broiler is probably the best bet. I'd like to see your stew pot- I picture one of those gigantic black iron pots they use to boil missionaries in cartoons.
I just saw this article the other day, maybe there are some tips you can use:
https://food52.com/blog/14902-how-to-get-browner-crispier-roasted-vegetables
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https://food52.com/blog/14902-how-to-get-browner-crispier-roasted-vegetables