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It’s quite standard practice to cook pasta just until it’s almost perfect, then spread it out, portion it, and refrigerate it to halt further cooking. When an order comes in, the pasta can be quickly heated up in broth or boiling water, ensuring it’s cooked just right every time. This technique ensures that each dish receives the same amount of perfectly cooked pasta, so diners never feel shortchanged, and it minimizes wait times for meals.
This process doesn't compromise the quality of the food, nor is it a shortcut; in fact, alternative methods could be impractical due to weight considerations. It’s a common restaurant practice that might not be well-known to everyone. While it may appea...