Heating Slow Cooked Pulled Meat For Sandwiches:

Discussion in 'Professional Chefs' started by paxi, Sep 14, 2014.

  1. paxi

    paxi

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    Alright so i'm thinking of introducing a few slow cooked pulled sandwiches at my restaurant. Currently we're doing burgers on a griddle. The slow cooked meat will be stored in a fridge. When the order comes the meat will be reheated and applied on  toasted bread, topped and served. 

    Now i'm at a loss here on how exactly to reheat the meat? Someone suggested that i should just microwave it for a bit ... the sort of sandwiches that i'm serving don't really need to be extremely hot. Would microwaving the pulled meat effect the flavor of the sandwiches?
     
  2. phaedrus

    phaedrus

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    You can bump it gently if you have to be I don't recommend it.  I would suggest you either keep a bain marie of jus to dunk it in or just toss it on your flat top to reheat (splash with just a little water to create steam to help it heat).  Heating on the griddle is better than nuking it.
     
  3. cheefywitit

    cheefywitit

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    Hey, I worked in bbq place and we always either dunked in jus or ob the flat top hitting it with liquid to both steam it and re boost flavor...