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Showerthought: My old sous at the Raleigh spot said to stop plating on cold plates and I finally tried it
Worked a busy Friday at my current job in Durham and sent out a risotto that was lukewarm by the time it hit the pass. My old sous Marcus kept telling me 8 years back that hot food on a cold plate is dead on arrival, but I ignored him because I thought it was just him being picky. Warmed 6 plates in the low oven for 90 seconds before service and the difference in how long the dish stayed hot was honestly wild. Anyone else got a basic tip from an old mentor they brushed off for way too long?
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rubym451mo ago
Heating the plates is solid advice but the reason isn't just about heat transfer like most people think. A cold plate pulls heat out of the food fast, yeah, but it also makes the bottom of the dish cool unevenly, so you get that weird lukewarm middle with a hot top. Ninety seconds in a low oven is about right, though I'd watch it because if those plates get too hot you'll cook the garnish or melt whatever you're plating on. Marcus knew what he was talking about.
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