|By M180kb (M180kb) on Monday, December 24, 2001 - 12:44 pm: Edit|
How do I hold beef tenderloins in chafing dishes w/sternos on a New Year's Eve buffet? I will prep in an Alto Sham oven but am afraid I'll spoil the beef if I try to hold it for any length of time on a buffet? I have never done beef tenderloins before only prime ribs.
|By Cheftim (Cheftim) on Monday, December 24, 2001 - 01:32 pm: Edit|
Keep smaller amounts on the the buffet and replenish more often. Use only one sterno for the chaffer. Keep the chaffer lids vented, slightly open, so the tenderloins don't steam.
|By Sam (Sam) on Tuesday, December 25, 2001 - 05:04 am: Edit|
read my response to this question over at the caterers corner.....sam sears, cec