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In Reply to: Re: Restaraunt Meat timing question posted by Freda on January 08, 2008 at 19:23:47:
We wrap them in food film and THEN in foil, no added moisture. if the ribs or chickens are going to be carried over, wrap them generously in food film, cool on ice to create a vacuum seal and then reheat by wrapping that in foil and reheating to 165. be very mindful of the ribs and chickens, if you let them get above 165 they start to recook and can turn mushy -
As for chicken breast, we smoke them, then we bag them in ziplocks with a little water and a little bbq sauce - they hold really well like this with minimal drying out in the warming cabinet.
I am sure others do it different, just my 2 cents on what works for us.
Tom