How can I cater a brunch by cooking way in advance?
November 1, 2006 11:23 PM Subscribe
I need to provide breakfast/brunch-type food to a large number of people. What are some good ways to cook typical breakfast dishes such as omelettes, pancakes, french toast, eggs, bacon, etc. so that I can store and reheat them?
I'll be having a party late at night that will be serving brunch food. Since I may very well be occupied with other things over the course of the early evening, I won't have time to pre-cook anything right before the event; also, waiting until the time of the event to do the cooking is a bad strategy, mostly because cook-to-order food takes a while to cook (especially when 8 people are asking for it at once). I basically want to set up a buffet but have the food ready from hours before - reheated, of course.
I have an oven with a broiler and a typical range, so cooking anything is pretty much not a problem. And I know how to make all kinds of breakfast food. But what should I keep in mind while cooking or storing this stuff? Should I parbake anything or prepare it differently from normal so that reheating it leaves it in better condition, or should I just cook everything normally, store in aluminum pans, and reheat when ready? I don't want to serve soggy stuff if I don't need to, and I don't want to have to cook 90 things at once.