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- 10
- Joined Feb 1, 2010
I have been working on a recipe for short ribs and seem to have got it down. I want to serve it as a special at my restaurant but have some logistics questions.
1. After braised and liquid is reduced, do i refrigerate and reheat or hold in warming table.
2. if hold in warming table, how can i avoid it drying out. just leave it in braising liquid?
Any other comments would be appreciated as well.
1. After braised and liquid is reduced, do i refrigerate and reheat or hold in warming table.
2. if hold in warming table, how can i avoid it drying out. just leave it in braising liquid?
Any other comments would be appreciated as well.