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Pork

post #1 of 4
Thread Starter 

When you have a pig roast what is the best way to hold the pork without sauce. It always dries out and I want it to stay moist. Thanks

post #2 of 4

If pre sliced,  in steamtable pans with a towl soaked in pork stock over it. ansd a litte additional stock.

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...

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post #3 of 4
Thread Starter 

Thank you sir! Also thanks for the fast response! Bridget

post #4 of 4

Hi Bridget, I always carved the pig at a Luau or Pig Roast. The pork is hard to hold unless its kept with moist heat like Chefedb said. Keeping the pig in large chunks will also help, then portion/shred as needed. If I have a problem with meat drying out, I will have people serve it and hold it like Chefedb said...............ChefBillyb

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