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Broccoli/Cauliflower/Green Beans/Carrots
Prepare green beans and carrots in
bite size and broccoli and cauliflower in flowerets. Steam to desired doneness,
then blast chill.
Stuffed Vegetables (eggplant, zucchini)
Prepare stuffing and blast chill. Steam
shell and blast chill or place in ice bath. Stuff vegetable shell and blast chill to
bring temperature down from time of assembly.
Grilled Vegetables
Grill according to recipe. Place in 2-1/2" pan and blast chill.
POTATOES
Occasionally, "graying" or slight darkening of the cut surfaces of some cooked potatoes
will occur during chilling. This is an oxidation reaction and varies with the variety of
potato, soil, and weather conditions. Varieties that most often exhibit darkening are:
Irish, Ontario, Norland, and Red Pontiac.
Potatoes are fully cooked before blast chilling. Canned potatoes, well drained, can be
used without further cooking.
Mashed Potato (flakes or powder)
Follow recipe according to the package. Product should be smooth, easy to scoop, and
hold its form loosely at the point of blast chilling. Product should stay at that consistency
after blast chilling. If the product becomes stiff or dry, add water and stir into product.
Mashed Potato (fresh)
Follow recipe. Potatoes should be very soft before mashing and adding liquid. Follow
same consistency rule as for flake or powder potatoes. Cover with plastic and blast chill.
Fresh mashed potatoes should not be made more than 48 hours in advance to prevent
discoloration.
Baked Potato
Depending on the size of the potato, cut in half or fourths. Boil, steam, or bake potato to
complete doneness, then chill.
French Fried Potato
For best results, oven bake vs. deep fat frying is recommended. Steak fries are preferred
over a crinkle cut or shoe string potato. Tator tots and potato wedges also rethermalize
well. Bake according to recipe or package and blast chill.