Although I agree with the principle, I think you have a somewhat naive view of top restuarants. Having spent some time going out with the Exec Sous-Chef of a 5* hotel in HK I know for a fact that they do prepare in advance, and reheat or finish off when needed, anything that they can. Many sauces are certainly prepared in batches at the beginning of the shift, and even mashed potato can be 90% done then "bagged" to be finished off quickly. I agree, though, that you can't do this with most meat or fish without it being very noticeable.


[This message has been edited by christep (edited 07-28-2002).]