AboutTeri Davis Newman Expertise Any questions about catering and cooking for large groups. This would include recipes, cooking techniques, what to serve, how to prevent food poisoning, food storage and food integrity. I have thousands of recipes that are scaled for large groups and gatherings and will be happy to share them!
Experience Catering and parties are a large part of the restaurant business. I do a lot of catering for local parties since I am now retired. Education/Credentials Graduate, Le Cordon Bleu, Tokyo, Japan
Past/Present Clients Allexpert.com expert for 7 years, owner www.yahoogroups.com/reciperequest with 30 thousand original recipes on site.
Question Planning a wedding reception and one of the menu items is chicken breast do you hae any suggestions on how to keep this juicy. Not use to cooking 150 serving of chicken .
Answer Chicken breast is intrinsically dry to begin with so you might want to brine it before cooking to make it tastier and juicier. I'd also recommend holding it in liquid such as chicken broth to keep it from drying while it's on the steam table. Brining it will definitely give it a lot more flavor and help it immensely. You didn't mention how you are planning to serve it so I can't really give you any specifics since I don't know the dish you are using it for.
