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Strip loin in shaam

post #1 of 6
Thread Starter 

How long and at what temp would u cook a strip loin in a alto shaam overnight for. Its been a while since ive needed to do this thanks

post #2 of 6

250 to cook and 140 to hold.

post #3 of 6

250 for how many hours? we usually do 210 for 7 hours but it seems like we sometimes have to flash it before service to bring it up to temp.

post #4 of 6

Depends on how much you load the sham.  4 strips at 250 for 3-4 hours and then hold for 3-4 hours maybe?

post #5 of 6

Kuan is correct.  Cook on lower portion of oven. No Pan .Only question left is what is raw weight of loin?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6

I'd have to agree that Kuan is correct for one school of thought. There are a couple ones out there and I have experiece in probably 4 of them  My traditional and most favored method was to liberally season and sear on the Char-grill for a touch of extra flavor and then use the same formula as I did for roast beef or Prime Rib. That was 10 minutes per Lb at 225 and hold at 115 for the remainder of the time before service. That was typically 6 hours. Rare was the goal and dead on 99% of the time that is unless the dam timer broke on the oven. This was used with as many as 6 loins in a Sham

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