Can anyone help?
I have just started in a small bistro kitchen and we have a set menu on 1 day of the week. Normal menu, fresh cooked other days.
For the set menu day we have sliced roast beef and pork which has been roasted slowly to rare for the beef and medium for the pork. My problem is that I need to hot hold this meet for the 5 hours of service, its a small kitchen, I have a gas oven, which is not great at keeping steady low temperatures and a gas plancha (flat top?).
Can anyone suggest the best way to hold the meat, hot and ready to serve. I might try to mock up Sous Vide by standing some water baths on the plancha but then I will have to convince the owner to buy a vacuum sealer and then seal the meat in portion bags for a service of 30 - 40 covers.
Can anyone suggest an easier solution.