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Storing cooked meat

post #1 of 4
Thread Starter 

Hello Everyone.

 

My name is Mauricio, and I  want to start my own crepes restaurant (Yes, I know half of the ppl in here wants to do that lol) . I was able to make a lovely crepe batter and my mornay sauce is delicious (that's what my family say lol) so I have something to work with, on the sugary side I have mastered the famous "dulce de leche", the condensed milk , and I need to try the nutella with heavy cream (which apparently is easy) and I would dare to say that I have a nice menu figured out.

 

I know how to hold my mornay sauce with the bain marie for those hours when we have several costumers and how to store it in the fridge for a couple of days,  my only concern is the meat, I inicially want to work with chicken, beef and veal, I was thinking about shred my cooked meat and store it in the fridge for 3 to 4 days. Am I allowed to do that or am I jeopardizing the health of my costumers?

 

 

 

Thanks in advance  

post #2 of 4

3-4 days is quite long.  A good rule of thumb is one day if prepped ahead, one day if it's leftovers, but never if it's prepped ahead, used, and leftovers.

 

You will also have to check with your local health department or municipality or whoever regulates this sort of thing where you live.  You will definitely need a method of quick chilling the chicken and reheating that is safe.  (plus a few more things of course)

post #3 of 4
Thread Starter 

I have a question, I had my doubts about formulate this question as some of you might consider it stupid, but I've read before here that there're not stupid questions, so here I go (sorry for rambling lol) : I've considered the two-stage method in order to cool my meat in a safe way, but by doing that my meat would be in the danger zone for more than 2 hours, why is this practice safe????

post #4 of 4
Quote:
Originally Posted by hmsanabriam View Post
 

I have a question, I had my doubts about formulate this question as some of you might consider it stupid, but I've read before here that there're not stupid questions, so here I go (sorry for rambling lol) : I've considered the two-stage method in order to cool my meat in a safe way, but by doing that my meat would be in the danger zone for more than 2 hours, why is this practice safe????

It is always better to exceed food and health practices than to only meet the standard. The two stage method is mostly considered safe by health departments if the criteria is met, but I personally would exceed the two stage method with its six hours of cooling to ensure the product is safe. I don't know what cuts of meat you'll be using but a few tips to help get them cooled, cut into smaller portions in a single layer, place in rapid chill cooler ontop of an ice bath in metal hotel pan and ensure that meat is sealed tightly. Stir every hour and check temperature. Adjust accordingly until criteria is met. The health department is your friend and if you have any questions contact them. They have many free resources available for you

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