Wilma

[Wilma]

Hello there, I am glad to have found a place where my confidence will be built up.

Thanks

[Wilma]

I am planning to bake a pork loin roast for an upcoming event and, I really need to be ablt to do it in advance. Could someone give me a hand in the proper way I should do this, so that it will be as delicious as when first roasted?

Also I want to use boneless chicken breasts as another meat dish and if anyone has a recipe and/or tips on the best way to cokk this early as well, I would appreciate it.

These dishes are for an engagement party we are having for our daughter and the meat dishes along with salads and such will be laid out as a buffet.

Thanks!

[Chef Kaiser]

well if you have large caterings, we always cook food before we actually serve it, as it depends your size of kitchen and equipments available. For porkloin the ideal core temperature to be very juice is about 72 degrees celsious (HACCP says 74). just cook it first at around 70 degrees let it cool down, cut it into the the service portions and reheat in the oven just before service just brush it with little water on the surface cut or also butter.

for the chicken brest follow the same method, if roasted.

regards

[Mezzaluna]

Wilma, I see you're already getting responses to your question. I'm going to move your thread to a cooking forum where it'll get the attention it deserves. Please come on back to the Welcome Forum and introduce yourself. We'd like to give you a proper welcome!

Enjoy the site,

Mezzaluna