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Slow roast in a restaurant setting

post #1 of 5
Thread Starter 

When I'm cooking at home, I love doing slow roasted meats, such as lamb or veal shoulder, but I've never tried doing a slow roast in a restaurant setting, because we do all of our meats cooked to order, with the exception of braised dishes. My question is what is the best way to slow roast whole cuts of meat and then portion and reheat them to order without losing the quality and juicy, tender just-out-of-the-oven flavor?

post #2 of 5

You have to hold the roast.  Do you have an alto sham or similar piece of equipment?

post #3 of 5

I wouldn't pre-cut it.  As Kuan says, an Alto-sham is the best way to hold roasts and then cut them to order.

post #4 of 5

Low Temperature Cook and Holds are awesome for over night slow roasting.  They can offer cooking by probe temperature or time, and automatically swap over to a holding cabinet when finished. I love these things, as i explain below :)

 

http://foodminded.blog.com/2013/04/10/why-buy-a-cook-hold/

post #5 of 5

Nate your video on your blog is set to private.

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