NY Sirloins for 300-Off Premise


[ Follow Ups ] [ Post Followup ] [ WebFoodPros - Web BBS - Catering Forum ] [ FAQ ]

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



Follow Ups:






[ WebFoodPros - Web BBS - Catering Form ]

Escoffier On Line and WebFoodPros.com, All Rights Reserved