Question:
How long and how does a restaurant hold cooked pork and ribs to keep them from going bad or turning to leather? just curious.
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This could be a several page discussion and some independent restaurants may not wish to share.
Is there a specific need we can adress?
Is there a specific need we can adress?
The answer is "it depends" and what specifically do you need to know.
There are just so many ways to do this.
Some will wrap in plastic, chill and hold until needed.
Some will just put in a pan.
The issue really is one of quality. They have to come up with a method that works for their restaurant.
Maybe they grill them to warm, maybe them hold them in a warming oven.
How long is "it depends on the method"
There are just so many ways to do this.
Some will wrap in plastic, chill and hold until needed.
Some will just put in a pan.
The issue really is one of quality. They have to come up with a method that works for their restaurant.
Maybe they grill them to warm, maybe them hold them in a warming oven.
How long is "it depends on the method"
Actually I was just curious, the thread by Smokin last week about what you like about a BBQ place made me start thinking, and I just asked the question of a few places I went in to see if there was a correlation between how they maintained their meat and the taste. Just further research on a past thought provoking question by Russ. Inquiring minds want to know.
For me, I don't know the name of them but CS has I think some CVaps that hold great.
http://www.winstonind.com/prod...ory/holding_cabinets
You can control the temp and humidity.
Honestly for me, that's the number one issue at restaurants.
I went to one the local paper raved about. Asked for brisket. He turned around, opened up a foil ball with brisket inside it. I asked what that was. He told me. I said not thanks. If you can't serve me fresh/made that day, food held in foil like that just is WRONG.
http://www.winstonind.com/prod...ory/holding_cabinets
You can control the temp and humidity.
Honestly for me, that's the number one issue at restaurants.
I went to one the local paper raved about. Asked for brisket. He turned around, opened up a foil ball with brisket inside it. I asked what that was. He told me. I said not thanks. If you can't serve me fresh/made that day, food held in foil like that just is WRONG.