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Questions re:equipment and weights

post #1 of 5
7/8/09 at 1:12pm
Thread Starter 
Hey there! I am currently setting up a fictitious steakhouse and trying to visualize things to do with the food prep--the trouble is I HAVE NO CLUE! I'm hoping someone can help me with a few questions about equipment and food portions...

1. If I want to slow roast prime rib, what kind of oven would I purchase and how many roasts (lbs I suppose) would fit in at a time?

2. When I cut the roasts into prime rib, how do I cut it uniformly into 8oz cuts? (what kind of equipment would i need for that?)

3. Also we plan on hiring some chefs and then sending them to school periodically to upgrade their skills/knowledge. Any input on how this is usually approached?

I've estimated that I'd need 10oz for every 8oz to account for waste...

Any assistance is wildly appreciated! :D
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post #2 of 5
7/8/09 at 2:00pm
OVENS= ALTO SHAM OR COMBI. hardly any shrinkage (depends on model how many)
UNIFORM Cutting= Use a slicing machine if off bone ,this way assures uniformity OTHERWISE TRAIN SOMEONE HOW TO DO IT BY HAND .AFTER A WHILE YOU CAN JUDGE BY EYE.
Raw weight vs cooked weight Depends on what oven you use, temperature and cooking time Alto sham I woud say 10 ounce for 8 is close standard oven you loose about 30-33%
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post #3 of 5
7/8/09 at 2:47pm
>>waste
if you're doing bone in roast, that estimate is way off.
use dry aged bone in roasts.

>>how to cut
a sharp knife is quite useful in that regard.

>>hiring & sending
try a google on <culinary continuing education>
>>approach
easy. pay the tuition, pay the travel-room-board expenses, pay wages while attending.
then hope the educated one stays with you long enough to recapture the cost.
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post #4 of 5
7/9/09 at 6:16am
doh! i went and replied to the same post that had no replies!

but lol @ "a sharp knife is quite useful in that regard."
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post #5 of 5
7/18/09 at 10:01pm
Thread Starter 

Thank you!

Thanks so much for taking the time to provide this information. We are putting the project together and I will incorporate this information into the purchase of the equipment as well as the Human Resources section on hiring and providing education for chefs in our fictitious steakhouse (may it finally rest in peace as of August 6)
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