I am so FRUSTERATED....please help!!

[kuan]

Originally posted by Peachcreek
you forgot to mention running it through the dish machine

Sheeesh! Rookie! Shows how much you know. Dish machines are meant for cooking lobster only!

Kuan

[chefboy2160]

Wow , the lettuce prime lettuce in the microwave brought back some memories .
Dipping in hot au jus another . And the beet juice saved my butt one time as a young chef . Through trial and error I learned how to do it the best way I have found . Count on 10 % of your customers to request well done or end cuts ( of course my favorite line to the wait staff when they request an end cut is that every cut comes off of the end ) . How to prepare your well done cuts is realy quite simple . The day before your banquet roast off 10 % of your prime to 120 and then store in the walk in over night . The next day fire your regular primes and roast slowly to a temp of 115 to 120 depending on size, and time these to be done 30 to 45 minutes before service for resting . Cover with plastic wrap and foil your precooked primes and reheat these to 140 and hold at the same temp . Now there is no more stress about well dones and the quality . This turns out to be the best well done prime I have been able to serve . And like suzanne said the leftovers are great . My favorite use is thinly sliced and used for the french dip sandwich .
Hope this helps , Doug...................

[Peachcreek]

I know better too. Dish machines are only for reheats! Especially low-temps.....!

[mikechefnks]

in culinary school they taught that any beef product should go out at m.r. on banquets. here in kansas, yep, beef country, i'll shoot for mr-med. closer to med. it amazes me how many "cattle people" want med-well to well. i'd say cooking it to med should be a "happy medium" for 90% of your customers. (pun intended!
)

[mike]

Bighat...LOL...are you by any chance related to Anthony Bourdin

[Suzanne]

Hey, Mike, we are ALL related!

[mike]

Darwinian theorist eh?....LOL

[chiffonade]

The ideal situation is to have a prime rib where one of the ends is a bit smaller than the other. For a recent cater, we roasted two prime ribs that were shaped this way. We stuck the probe therm into the larger end and pulled the meat at 120 degrees. This left a beautifully rare end and a slightly more well done end.

And the whole thing's a moot point - frivilous consumption of beef will be greatly curtailed until the mad cow thing is settled.

[chefdrp]

On our contract we state that for 20 or more i do medrare-med.

[KeeperOfTheGood]

Hey oh

Ok, as you are all aware, I am not a 'professional', however, I have attended a lot of banquets. And been on committee deciding on tenders for caterers.

Here in Canada, in Ontario, it is common to do 'roast beef' slices, which are always well done to a haze of pink when served to the table. When done buffet style, there is a carver and a single 100 or 200 pound roast and you can then request the doneness of the cut you want.

Another approach used on plates is to charge a 10 or 20 dollar primium on 'requested' cooks like rare or med-rare.

Far better is to offer meats that don't have a dozen different cook temps. Pork, turkey, chicken. A lot easier.

That way you get the choice A, B, or C chicken plate at 20 25 and 35 per plate (that was the average prices here about three years back... OK, been a short while since I last looked at banquet prices), and if it's steak add the 10 or 20 to that price.

Another thing that a lot of the catering posts bring up is the stunning lack of facilities when it come to a location rather than a hall. I was wondering, why? Really, why? Honda does a very fine line of low noise to noiseless gas generators that range in price from 600 to 3600 bucks US, and there are a lot of compact ovens and fryers that can easily be transported to a site. It strikes me as a worthy investment.