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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-10-2020, 05:23 PM | #1 |
Full Fledged Farker
Join Date: 08-01-17
Location: Fremont, NE
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Pork Tenderloin Reheat
I'm doing a rather large cook (for me anyway) next weekend. I'm cooking 80 pork tenderloins. The party is on Saturday, but I need to cook the bulk of it on Friday and reheat the day of. I plan to vacuum seal after they reach temp and flash chill for overnight storage in the fridge.
My question is, should I slice before I seal, or should I seal whole and slice when serving? I plan to reheat via sous vide and then into warm roaster pans. Thanks! |
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07-10-2020, 06:05 PM | #2 |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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Think they would be better/juicer if left whole.
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Thanks from:---> |
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