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Keeping meat warm

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8 replies to this topic

#1 mm84321

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Posted 07 November 2012 - 07:53 PM

If letting meat sit for longer than 15 minutes after cooking, which is the best way to keep warm?

#2 nibor

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Posted 07 November 2012 - 08:01 PM

Tent very loosely in tin foil.

#3 dcarch

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Posted 07 November 2012 - 08:14 PM

1. Use a heavy plate, heat up the plate first.

2. Use large block of Himalayan salt and have the salt block heated.

3. Infrared heat lamp.

4. Electric hot plate

5. Table top butane stove


Edited by dcarch, 07 November 2012 - 08:27 PM.

#4 mm84321

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Posted 07 November 2012 - 08:19 PM

Good ideas. Thank you.

#5 radtek

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Posted 07 November 2012 - 09:11 PM

If the oven isn't being used I like to cover with foil and place in there out the way of any draughts. Depends on the meat though and how much. A steak or piece of chicken might need a warm plate as well. A platter of BBQ will keep itself warm under foil.

#6 Lisa Shock

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Posted 07 November 2012 - 09:36 PM

In a restaurant situation, you'd have warmers with precise temperature controls. There are some basic warmers, and more advanced, humidity controlled ones like Alto Shaam.

#7 rod rock

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Posted 08 November 2012 - 05:26 AM

Restaurants must have those temp. controls, in question is a lot of food and a lot of guests which must be served with specific food. Good tips by the way, i was wondering such a question for keeping meat warm.

"The way you cut your meat reflects the way you live."


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#8 naguere

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Posted 09 November 2012 - 07:34 AM

Good ideas. Thank you.

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#9 mm84321

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Posted 09 November 2012 - 07:53 AM

I took one of the suggestions Dcarch mentioned for a few woodcock I cooked yesterday. While they roasted in a 300F oven, I had a stainless steel plate warming on the bottom rack. Once they finished, I removed both pans from the oven, and let the birds rest on a rack that was not pre-heated (just left above the stove). After carving the birds, I put the breasts and legs on the warmed plate, skin side down, tented loosely with tin foil, and let it sit on top of a convection oven that was pre-heated to 200F (to warm the plates) while I made the sauce. It worked out very well.