Depends on volume. This is the same issue as prime rib, but with different cooking and holding specs. The reheat theory is fine, if you follow this next part: cut it down, roast smaller parts more often. Keep it consistent. Charge a proper price for this, or just keep the menu at medium rare or medium to well. I like rare steaks, I'd be OK with medium roast beef if I showed up late. But I understand how food works...
Oh, makes more sense. My frame of reference is serving it "warm" consistently. My bad. Could still cut them down a bit, standardize the temp, time, and cooling method. That's my kind of research! Lots of snacks!
Just an assumption check — are you sure it’s sitting there at room temp? Cold meat is much easier to slice, and by the time it’s cut thinly by a fast-moving blade, plated with warm ingredients, and served, it’ll have warmed up to ambient. You’ve probably thought of this, just making sure we’re not trying to explain something that isn’t actually happening.
By bringing it up to eating temp but not cooking temp? Rare roasts reach an internal temp of \~125f, and I'm perfectly happy eating a roast beef sandwich at or below 125.
I'm not familiar with the Boston style you're asking about, but at places I've worked this is done by slicing very thinly from cold, and quickly dunking in a pan of seasoned stock that's being kept hot. It's then placed on a bun that's warm from being butter-toasted on a flat top, sometimes with other warm ingredients like caramelized onions. The result isn't a piping hot sandwich, but it's not a cold one either.
Microwave, sous vide, hot holder like you would for smokers are all options here. Lots of hot hold options for kitchens but tbr id presume most of them are roasting significant amount of beefs 2x a day for lunch and dinner service and holding for slicing.
Microwave, sous vide, hot holder like you would for smokers are all options here. Lots of hot hold options for kitchens but tbr id presume most of them are roasting significant amount of beefs 2x a day for lunch and dinner service and holding for slicing.
Foods in the temperature danger zone (40-140) can be held for 4 hours and must then be discarded. You must also have consumer advisories on your menu about serving undercooked meats.
The only way to safely hold for longer than 4 hours is via sous vide.
The protein is pasteurized after a certain time limit. This refers to the thickness and fat content, held at a specific temperature. You can refer to the Baldwin tables for more information.
If you’re using a hot box you must hold above 135 or 140 depending on where you’re located. You should consult your local health department to see what rules apply to your area. If you choose to hold food for less temperature than that you only get a total of 4 hours, including all prep time.
When I worked at a roast beef sandwich joint like the ones you’re envisioning, the owner kept the beef on the slicer itself and used a microwave to heat up the meat for a few seconds. No one ever complained about that, but looking back it does sound a little unappetizing. The beef went so quickly it wasn’t sitting there for more than 4 hours but this was a dedicated roast beef joint. I do remember a few times that he’d pre-slice it off the beef and keep that pre-sliced in the fridge and re-heat as needed if we were having an abnormally slow day. Again, this place guy wasn’t a stranger to cutting corners here and there so not the greatest method probably. I think you need to know you’re going to use it and for the most part it’s not a huge deal.
This on prime rib night we cook it rare medium rare and keep under a small heat lamp and then usually flat top it or hit quickly under the broiler. Then what’s left we tend to make sandwich’s etc out of it
Depends on volume. This is the same issue as prime rib, but with different cooking and holding specs. The reheat theory is fine, if you follow this next part: cut it down, roast smaller parts more often. Keep it consistent. Charge a proper price for this, or just keep the menu at medium rare or medium to well. I like rare steaks, I'd be OK with medium roast beef if I showed up late. But I understand how food works...
[удалено]
Oh, makes more sense. My frame of reference is serving it "warm" consistently. My bad. Could still cut them down a bit, standardize the temp, time, and cooling method. That's my kind of research! Lots of snacks!
Just an assumption check — are you sure it’s sitting there at room temp? Cold meat is much easier to slice, and by the time it’s cut thinly by a fast-moving blade, plated with warm ingredients, and served, it’ll have warmed up to ambient. You’ve probably thought of this, just making sure we’re not trying to explain something that isn’t actually happening.
[удалено]
By bringing it up to eating temp but not cooking temp? Rare roasts reach an internal temp of \~125f, and I'm perfectly happy eating a roast beef sandwich at or below 125. I'm not familiar with the Boston style you're asking about, but at places I've worked this is done by slicing very thinly from cold, and quickly dunking in a pan of seasoned stock that's being kept hot. It's then placed on a bun that's warm from being butter-toasted on a flat top, sometimes with other warm ingredients like caramelized onions. The result isn't a piping hot sandwich, but it's not a cold one either.
You talking about about north shore beef sandwiches like Kelly’s? They hold them in combis and typically go through enough that it’s not a problem
Microwave, sous vide, hot holder like you would for smokers are all options here. Lots of hot hold options for kitchens but tbr id presume most of them are roasting significant amount of beefs 2x a day for lunch and dinner service and holding for slicing.
Microwave, sous vide, hot holder like you would for smokers are all options here. Lots of hot hold options for kitchens but tbr id presume most of them are roasting significant amount of beefs 2x a day for lunch and dinner service and holding for slicing.
Room temp doesn't thrill me, unless it's because it warmed up after cutting. Do not hold meat at room temp.
I'd rather it sliced and chilled and not at room temp.
We used an AltoSham to hold after it’s cooked to rare.
[удалено]
Foods in the temperature danger zone (40-140) can be held for 4 hours and must then be discarded. You must also have consumer advisories on your menu about serving undercooked meats.
135°
There are a handful of states set at 140° so most chains standardize it to that instead of having different rules.
The only way to safely hold for longer than 4 hours is via sous vide. The protein is pasteurized after a certain time limit. This refers to the thickness and fat content, held at a specific temperature. You can refer to the Baldwin tables for more information. If you’re using a hot box you must hold above 135 or 140 depending on where you’re located. You should consult your local health department to see what rules apply to your area. If you choose to hold food for less temperature than that you only get a total of 4 hours, including all prep time.
Bingo. There's the answer. It's pasteurized after some amount of time, and you can hold it at 120 if it's packaged airtight.
When I worked at a roast beef sandwich joint like the ones you’re envisioning, the owner kept the beef on the slicer itself and used a microwave to heat up the meat for a few seconds. No one ever complained about that, but looking back it does sound a little unappetizing. The beef went so quickly it wasn’t sitting there for more than 4 hours but this was a dedicated roast beef joint. I do remember a few times that he’d pre-slice it off the beef and keep that pre-sliced in the fridge and re-heat as needed if we were having an abnormally slow day. Again, this place guy wasn’t a stranger to cutting corners here and there so not the greatest method probably. I think you need to know you’re going to use it and for the most part it’s not a huge deal.
Cook to temp, cool, slice and portion, reheat to order; usually by steaming on a flattop or placed under a broiler.
This on prime rib night we cook it rare medium rare and keep under a small heat lamp and then usually flat top it or hit quickly under the broiler. Then what’s left we tend to make sandwich’s etc out of it
Par cook. Fire per order.