Reheatability

 

This week has been filled with lots of cooking.  And that means it has been a good week!

I have made two of three planned batches of mac and cheese.  I'm pretty certain the first one will go on the menu.  The second one was good, but it doesn't reheat as well, and that's a primary quality I am looking for, reheatability.  I don't think that's a word, but I'll use it anyway.  I have a third batch to make tomorrow.  But I'm very happy with the first batch and I don't think the new one will change my mind.  As I said recently said in another post, I've made all three of these multiple times in the past, so they are all good, in fact, they are excellent mac and cheeses.  But only one will go on the menu.

I have also completed final testing on another couple new items.  One is a small chocolate fudge cake with a smooth creamy filling and a wonderful set frosting that wraps itself around the small cake.  This is ready to be added to the menu and hopefully that will happen in the next few days as soon as I make the time to do it.

Another item that has been tweaked is something called sitta, which is corn-on-the-cob with lemon juice and spices.  It is very flavorful.  However, while it reheats well on the same day, it doesn't come up to the level I want it to be if it has been chilled overnight and then reheated after chilling.  So this one won't go on the menu unless I can somehow in the future find a way to allow it be chilled and reheated without dropping below a certain level of quality both in taste and appearance.  

I make a lot of things that are hot and ready to eat.  But when I make those, they are items for which I have full confidence that if someone takes them home and puts them in the fridge they will reheat beautifully the next day and still be very delicious with a beautiful texture or appearance.  So the sitta is excellent, but it doesn't pass that test.  However, when, in the future, I decide to open up a food establishment, then this will definitely be on the menu to be made and served fresh.  

Everything that I make that is hot is tested to see if it passes that reheatability test.  I know not everyone will eat my food on the same day.  So this quality test is very important to me.

Today I also made gougere dough.  The dough has been portioned and is freezing and will be ready to go out the door tomorrow to be baked at home.  And Swedish visiting cakes have been baked and are sitting on the counter now.  They will be wrapped as soon as they are cool enough and will be ready to go out in the morning as well.

That's all for today.  I have more things to make during the month of July, and I will report on them all here.