Reply to "precooking"

gumboMember

I've done this many times, and I always pre-cook and vacuum seal. I don't want cooking to distract my attention from the main event. And I don't want to be tending a fire in a suit or tux.

I stick with meats that lend themselves well to reheating (no ribs). I also make sure to include a lot of liquid in each bag, so each hotel pan has plenty of liquid to keep the meat fresh.

I once tried putting all the meat in foil-wrapped hotel pans and reheating in the oven. It took too long. So I put it in smaller bags, and as needed I can take bags out of the fridge and heat them pretty quickly.

1/26/1510:31 AM

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