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Hot Holding Grilled Meats

post #1 of 4
Thread Starter 

Hi All,

We're in the process of opening up a chain of Burrito restaurants across South and South East Asia. One of the issues that we're facing from a consistency standpoint is how we can hold our grilled and sliced chicken and steak for longer than 30 minutes on the steam table without is becoming tough and dry. I've messed around a bit with adding in stock, but that seems to make it even worse. Any tips from anyone on possible solutions?

post #2 of 4

I suggest you give up on the steam table held meats---set up the kitchen to keep the grilled meats fresh off the grill----your customers will recognize the better tasting meat--and you will be rewarded.

post #3 of 4

Yeah, held meat is just awful. you're not talking about a big hunk of meat that can stand to be lying around for a while.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #4 of 4

Can't do it unless you're extremely high volume / high turnover like Chipotle where they can afford to hold meats on the steamtable because they'll all be gone in a few minutes

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