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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 09-14-2010, 11:09 AM   #1
timmy7649
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Default vending ?

when vending chicken or tri tip. how do you hold there temp. tri tip i never cook to the temp your supossed to hold the meat at. any thoughts would be great. plan on tri tip and pulled chicken sammy's. hate for things to dry out!!thanks a bunch!!
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Unread 09-15-2010, 01:47 AM   #2
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When I vend tri-tip, I slice them and then hold in a half steam pan with some yoshidas cut with some water. I hot hold the tri-tip whole and slice up one or two at a time depending on how busy it gets. Stays moist and tender, never any complaints. Never vended pulled chicken.
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Unread 09-15-2010, 07:32 AM   #3
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has to be kept above 140F or served immediately. That's the law. I don't cook tri-tip above 125-130 but I could hold it in an aujus so long as everything was above 140.

Chicken can be held at 140 just fine but it will start to dry out. You need to have some broth with it and need to keep stirring.
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Unread 09-15-2010, 11:07 AM   #4
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cool thanks guys. for some reason i thought you had to hold every thing at 160* but 140* i can live with. thanks again.
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Unread 09-15-2010, 03:12 PM   #5
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Yup. 160 is too high.
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Unread 09-15-2010, 06:04 PM   #6
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Double check your local health department on holding procedure and temp.
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Unread 09-15-2010, 08:27 PM   #7
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If you are worrying about holding too long, make sure you do in small batches. If you are vending and you are busy enough food will not dry out, if it sits long enough to dry out never go to that event again!
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Unread 09-22-2010, 12:05 PM   #8
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Never really thought about it that way but Jacked UP has a good point! I cook chicken in batches. Dark meat only then break it down a half pan at a time, with a little sauce in there and foil the lid. Out here I have to be ready by about 9 am for the markets or people will be in a huff.
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