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Tag: mso22

Fresh Mussels

  1. Rinse and de-beard mussels.
  2. Place mussels on top of steaming tray inside pan.
  3. Cover and place in oven at the above settings.
  4. After cook cycle, dispose of any unopened shells.

Alfredo Sauce

  1. Use scissors to open 2 shelf-stable bags of Alfredo sauce.
  2. Add 1 cup (8 oz.) of hot tap water.
  3. Stir sauce for at least 30 seconds, or until even.
  4. Place lid on pan.
  5. Place in MSO at the above settings.
  6. When cook cycle ends, remove pan (with mitts) and stir sauce until even.
  7. Check temperatures (at least 165-175°F) throughout pan.
  8. Serve over pasta noodles or as desired immediately.

Baby Red Potatoes

  1.  Measure 5 lbs. (2.3 kg) potatoes in each pan. Make sure potatoes are in a single layer.
  2.  Place lid on pan.
  3.  Place in MSO at the above settings.
  4.  When cook cycle ends, remove pan with mitts.
  5.  Check internal temperature of potatoes with a thermometer (at least 212°F or 100°C).

Baked Beans

  1. After opening can, place sauce and beans in large cambro pan and stir for 15 seconds, or until mixture is even.
  2. Place lid on pan.
  3. Place on bottom shelf of MSO at the above settings.
  4. When cook cycle ends, remove pan (with mitts) and stir mixture.
  5. Check temperatures after stirring (at least 165°F (74°C) throughout pan).

California Medley

  1. Place frozen vegetables inside pan and place lid on top.
  2. Measure ¼ cup (30 g) of water and pour into pan.
  3. Place on bottom shelf of MSO at the above settings.
  4. When cook cycle ends, remove pan (with mitts)
  5. Review for uniform color and texture throughout the pan.

Chili

  1. Open can of chili and pour product into pan.
  2. Place pan inside MSO and heat at the above settings.
  3. When cook cycle ends, remove pans (with mitts).
  4. Check temperature (at least 165°F (74°C)) throughout pan.
Note: For double quantities, increase time by 80%.
 

Steamed Cod

  1. Fill pan with enough poaching liquid to touch underside of steaming rack.
  2. Sparingly sprinkle Old Bay seasoning on top of each filet.
  3. Cover pan and place in the oven at the above settings.
  4. Let pan sit for one minute to finish cook.
  5. Check internal temperature (at least 145°F (63°C)). Fish should flake easily with fork.

Poached Eggs

  1. Fill pans with 2.5 inches (6 cm) of hot tap water, about 2 gallons.
  2. Add vinegar and salt and stir.
  3. Bring water to a boil in the oven (about 12 minutes at 100%).
  4. Crack egg into a small cup or bowl and carefully slip into the simmering water.
  5. Cover pan and place in the oven at the above settings.
  6. Remove eggs with slotted spoon.

Oatmeal

  1. Measure 2.5 lbs. (1.1 kg) dry oatmeal into each pan.
  2. Add 5 quarts of hot tap water into each pan.
  3. Cover and place on top and bottom shelf of the MSO at the above settings.
  4. Stir after cooking.

 

Nacho Cheese

  1. Open cans of cheese and pour into pans (1 cheese can per pan).
  2. Place both pans inside MSO and heat at the above settings.
  3. When cook cycle ends, remove pans (with mitts).
  4. Check temperature after stirring (at least 165°F (74°C)) throughout pan.
 Serving suggestions: Serve over chips or fresh broccoli.

Poached Pears

  1. Place the white wine, sugar, ginger, lemon zest, Chinese 5 spice and cinnamon sticks and into a 4-quart saucepan over medium-high heat and bring to a boil. Turn heat down and simmer 5 minutes.
  2. Core the pears from the bottom, to keep stem intact.  Place in half hotel pan; pour sweetened, spiced liquid over pears and cover.
  3. Place in MSO at the above settings
  4. Remove pears and serve hot, with …

Rice, Long Grain – 3 lbs. (1.4 kg)

  1. Weigh parboiled rice and place inside pan.
  2. Measure 3 quarts of hot tap water and carefully pour into pan.
  3. Cover and place on bottom shelf of MSO at the above settings.
  4. Remove from cover, and stir.  Rice should be el dente and fluffy.
 

Shrimp – 2 lbs. (1 kg)

  1. Pour 1 cup of hot tap water and 1 cup of wine in the bottom of the pan.
  2. Place shrimp on top of steaming rack.
  3. Cover and place on bottom shelf of MSO at the above settings.
  4. After cook, let pan sit for 2 minutes for after cook.
  5. Check shrimp temperature in internal thickest part, to be 145°F (63°C).

Lobster

1. Cut top of lobster tail to tail end with shears. 2. Flip over and cut bottom of tail to end. 3. Take lobster meat out with gloved hands. 4. Set lobster meat on top of empty shell. 5. Set lobster on top of steaming racks. 6. Add 1/2 cup (2 oz.) of water 7. Cover and place in MSO at above settings. 8. After cycle ends, let sit for …