Do you think it is a good idea to make the soup and to keep pouring into plastic containers and put in a fridge then taken out again and reheated and then served over again and again the next day?
If it has been up on the menu board for fours days I think that is too long.
And why not make one soup why three soups?
Soup is a mok soup made with a roux and not with real chicken or beef stock.
If it has been up on the menu board for fours days I think that is too long.
And why not make one soup why three soups?
Soup is a mok soup made with a roux and not with real chicken or beef stock.