Buffalo Sauce: Difference between revisions
no edit summary
(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Once Opened/Prepped !Quality Serving !Hold Time |- |Bulliards Hot Sauce |Dry Storage |Dry Storage | | | |- |Garlic Tabasco |Dry Storage |Dry Storage | | | |- |Liquid Margarine |Cooler |Cooler | | | |- |Buffalo Sauce | | |Cooler |34°F - 41°F |4 days |} {| class="wikitable" !Full Batch Recipe: |1 gallon Bulliards hot sauce |- ! |5 ounces garlic tabasco |- ! |42 ounces liquid margarine |- !Half Bat...") |
No edit summary |
||
| Line 55: | Line 55: | ||
|21 ounces liquid margarine | |21 ounces liquid margarine | ||
|} | |} | ||
== Preparing Full Batch == | |||
* Pour 1 gallon of Bulliards hot sauce into an 8-quart Cambro container | |||
* Pour 5 oz. bottle of garlic tabasco into the 8-quart Cambro container | |||
* Measure 42 oz. of liquid margarine & pour into the 8-quart Cambro container | |||
* Using a wire whisk, mix the ingredients together thoroughly | |||
* Place a lid on the 8-quart Cambro container | |||
* Prepared buffalo sauce can be held for 4 days in the walk-in cooler set to maintain a temperature of 34°F – 41°F | |||
* Place a dissolvable label on the Cambro lid | |||
* Using a sharpie marker: write the product name, prepared date & discard date on the dissolvable label | |||
* The discard date is 4 days from the prepared date on the portioning pitcher (Example: if buffalo sauce was prepared on 7 -7, the discard date would be 7-10) | |||
== Preparing Half Batch == | |||
* Measure 64 ounces of Bulliards hot sauce & pour into a 4-quart Cambro container | |||
* Measure 2 ½ ounces of garlic tabasco & pour into the 4-quart Cambro container | |||
* Measure 21 ounces of liquid margarine & pour into the 4-quart Cambro container | |||
* Using a wire whisk, mix the ingredients together thoroughly | |||
* Place a lid on the 4-quart Cambro container | |||
* Prepared buffalo sauce can be held for 4 days in the walk-in cooler set to maintain a temperature of 34°F – 41°F | |||
* Place a dissolvable label on the Cambro lid | |||
* Using a sharpie marker: write the product name, prepared date & discard date on the dissolvable label | |||
* The discard date is 4 days from the prepared date on the portioning pitcher (Example: if buffalo sauce was prepared on 7 -7, the discard date would be 7-10) | |||
== Cupping Sauces == | |||
* The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10) | |||
** EXAMPLE: Day prepared + 3 additional days = Discard Date | |||
** Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD) | |||
* Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces) | |||
* Cover each cup with a soufflé cup lid and store in a white lug | |||
* Place a dissolvable label on the outside of the white lug | |||
* Write the discard date and time on the dissolvable label | |||
* Place the white lug in the walk-in cooler | |||
* ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE | |||
* ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST | |||
* IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY | |||
* The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F | |||
* Discard any individual servings of sauce remaining at the end of day on the expiration date | |||