longwayfromhome
Full Fledged Farker
Hi there
Have CVAP (new to this equipment and its performance boundaries). Wanting to hold beef (short) ribs 24 hours - is this reasonable (in set of 4 ribs)?
We do a cook on Wednesday with 5pm finish - the pork ribs are for specials that same night, have no intention of a long hold on them - but if we do beef ribs at the same time, can we hold in a CVAP until service the next evening (Thu) - obviously concerned with safety and product quality?
If not, I guess a reheated beef rib would be OK , but never tried it with scaled-up quantities.
TIA.
Have CVAP (new to this equipment and its performance boundaries). Wanting to hold beef (short) ribs 24 hours - is this reasonable (in set of 4 ribs)?
We do a cook on Wednesday with 5pm finish - the pork ribs are for specials that same night, have no intention of a long hold on them - but if we do beef ribs at the same time, can we hold in a CVAP until service the next evening (Thu) - obviously concerned with safety and product quality?
If not, I guess a reheated beef rib would be OK , but never tried it with scaled-up quantities.
TIA.