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My first cooking job! And a question about keeping paper thin prosciutto moist.

post #1 of 9
Thread Starter 
So I just got my foot in the kitchen at a wonderful venue here in CT, at the ripe old age of 37, better late than never smile.gif
And I had a question about paper thin sliced prosciutto ham. It's very thin so it dries out really fast. The kitchen I started in just has saran wrap over the plate of the thin slices to keep them from drying out. When we were making sandwiches it was unwrap, take a slice, wrap the plate back up. Over and over. It seems really annoying to have to keep the ham covered when making sandwiches. I was wondering if there was anyway to keep those thin slices from drying out other than wrapping them? Like a solution you could spray that wont impart any flavor or something. Any ideas?
post #2 of 9

Layer in between sheets of butcher paper.

post #3 of 9
Thread Starter 
Thank you! Thats much easier to deal with than saran wrap, I hate dealing with that stuff even though its handy smile.gif
post #4 of 9

Possibly also, aside from the layering with paper, which I'd do at any rate to keep from having to wrestle with pulling them apart, a food-grade clear box and if you're worried maybe a moist paper towel in the corner to keep the humidity.

post #5 of 9
Thread Starter 
Also a good idea, thank you!
post #6 of 9

Wax paper works well as the slices are less prone to sticking or patty paper if you already have it on hand.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #7 of 9

take a piece of parchment paper and put it in water and put between layers. Damp paper towel also works.

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 #8 of 9

How ever the chef want's it done.

post #9 of 9

use a shallow perf pan over a deeper pan with some water in it, lay the slices out on butcher paper with space around the sides to allow the water to breathe up, lid it....just kidding... or better yet just spritz them with some extra virgin... also, it shouldn't dry out as fast if its refrigerated.. but it should be served at room temperature 

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