Thread: re heat
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Old 01-31-2014, 12:42 AM   #4
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Join Date: 07-21-05
Location: patchogue, n.y.

i studied chinese restaurants. they smoke(cook) ribs in bulk, cool and store. when an order comes in they partition a serving and put it in the salamander, or in your case, the broiler. this way is good because it gives you a supply break. you cook to feed the cooler so there is less waste and less chance of running out of food.
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