Serving slow cooked food

1
0
Joined Sep 3, 2020
What is everyones preferred method of serving slow cooked dishes; such as braised short ribs.
Do you prefer to maintain them on a heat throughout the day, or cook them, then refrigerate, and then reheat when ordered
 
706
261
Joined Sep 17, 2018
If you are asking for a commercial setting, I have seen them both ways, however the refrigeration method will have better yield in the long run. It's hard to hot hold braises all day if you aren't actively serving them and could either degrade the texture or cause food illness is not maintained properly.
 

kuan

Moderator
Staff member
7,017
493
Joined Jun 11, 2001
Braise, remove the meat from the broth. Reheat by combining together.
 

Latest posts

Top Bottom