Re: NY Sirloins for 300-Off Premise

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Posted by Shelley Penic on March 25, 1997 at 19:47:59 :

In Reply to: NY Sirloins for 300-Off Premise posted by Rad on February 02, 1997 at 16:00:21 :

: Although I've been in the food business a long time
: I still get nervous with cooking steaks off premise
: where propane is not allowed and have to be very
: careful as to not blow the electrical power. This
: is for a sit-down banquet. The facility has one set
: of commercial double ovens. I have in the past, cooked
: in the commissary and shipped the food the 25 miles
: in cambro boxes to the site. The steaks I cooked roast
: style and then sliced the steaks prior to serving.

: I am a perfectionist and would like to find out if there
: is a better way out there known to man, woman, or beast.

: One of the trade mags I was reading, suggested preparing
: beef wellington for a large crowd by pan searing the meat (for color) the
: day before and quick chilling it. Perhaps this method could be a possibility
: although it does open a lot of controversy for food bourne illness.

: Does anybody have an opinion? I would love to put my mind at ease.

: Thank you in advance for any interest you may give this!

: Rad

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