Hi ladies and gents,
So I have a bit of a conundrum. I'm a restaurateur, doing a series of pop-ups, and am about to do our first Crawfish Boil in a couple of days. But, there's a problem. My chef says the burners the premises we're taking up residence in for the night doesn't have a burner/stove with a high enough temperature output to keep the water at a constant rolling boil even when adding in room temperature ingredients rather than letting the temp of the liquid drop.We're not allowed to bring in any other equipment or use any other part of the building in order to cook, so using an external burner is not an option.
So, my question is, how can I counteract this? I had an idea but I also don't know how valid it is, so wanted to check with you lovely people if you had a better idea. If I put the pot into an even larger pot, creating a water bath/bain marie of sorts, would that help? I would imagine having an external pot of boiling hot water constantly surrounding and heating the smaller pot would help keep the temperature constant, or at least recover from a temperature drop much quicker. Am I wrong? Any better ideas?
Many thanks
