Recent content by TopherInTulsa

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    Got a little beef with some beef

    Thank you guys for all the info!! There is absolutely no doubt that beef is tougher out of the freezer! Even ground beef has a slightly chewier texture out of the freezer. As always, y’all are awesome and a wealth of knowledge . Thanks!
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    Got a little beef with some beef

    So the really deep dark red ones are less oxidized?
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    Got a little beef with some beef

    This is what it looks like.
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    Got a little beef with some beef

    Got a question for you beef experienced folk. I’ve been cutting beef for nearly 10 years now and I’ve peeled and cut hundreds and hundreds of beef tenderloin. The vast majority of them are a light red color, but some of them are a really deep dark red....almost purple. Fresh out of the factory...
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    Holding Mashed Potato

    We ended up with a Bain setup to keep a slightly lower and more consistent temp! Also decreased the amount we keep on the line. So both things have helped a bunch. But fair enough lol mashed potato soup holds just fine
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    Holding Mashed Potato

    Flathead thank you for the suggestion, as soon as I clock in these methods are going into effect! Thank you everybody!
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    Holding Mashed Potato

    Thank you everybody for your replies and advice and suggestions! Someday, I’m asking a question because I’m looking for information. Giving you the information I have and going from That. Maybe my temp is just outta the norm. I inherited a POS steam table that at lvl 3 on it is just scorching...
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    Holding Mashed Potato

    Thank you so much Don rich!! I didn’t even think about pastry bags! I appreciate it very very much!
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    Holding Mashed Potato

    Hey guys! New to the forum. Glad I happened upon this website while on a google spree. I have a pretty straightforward question for y’all! We have to hold mashed potatoes for about 2 and a half to 3 hours per shift. We can’t seem to keep them from souring to quickly. Is it a time issue or a...
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