as mentioned only reason i use a probe on the oven is i am generally doing the function myself without help, if I take it to 49deg c it goes DING, i open door let em rest out and it will continue to climb approx 5/6 deg within resting time of 20min. in that time setting up of other componets to...
ok, something to add ..
but the reading is seriously good guys, there is thought passsion and zero piss and moan,
so keep it up,
last night my commis chef pulled my head chef and myself aside in the function room and said the following
Chef I have resigned...he was shocked
why> he asks,
doing functions every day doing 50-100 steaks
now i set the temp at 70cook core temp 55
using a probe
this ensures they cook slow and loose weight i do it as iam traying up
doing restaurant work i do it by hand no prob no thermo
all i can say is do you really want a restaurant? you can achieve pretty much everything you want if you had a smoke shack that customers came and collected grabbed after work to take home etc,
restaurant you need more staff more plates and well comes more expense where as you can control 90%...
totally understand this ...
ok someone mentioned prep kitchens bring to temp and serve,
these a factory produced items add garnish done, very good on a the wastage side
to answer or my view with the lower end who don't use this above method they have a break 1-3 method,
making mash ok...
this wasa great read,
my only suggestion would be to sit and evaluate and drink coffee,
i would make my own simple tarts or cookies etc with the coffee i would speak to a cup person and have your cups setup with your information
12oz double wall style cup if possible a bio style cup to show you...
i used to have the same problem with a citrus tart,
so make an over hang cook for 10min 160.c
rolling pin out do a fly cut across the tart which will drop the outter edge off finish the blind bake good to go.