How long can I hold whole beef tenderloin in heated cambro?
Hey folks,
I have a get together coming up, and I'd really like to get a whole tenderloin cooked well ahead of time. I have a hot box that can hold at 120 degrees indefinitely. Wondering how long you guys think I can hold this without significant loss of quality. |
Should be held no lower than 135 for food safety reasons. So you can hold for 4hrs before you potentially get ppl sick.
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Why not cook it to 105 or so and then hold, then sear at the end?
I've been doing similar to that with smaller cuts, and its working great. |
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My question is less about food safety and more about food quality though. |
How are you liking that hot box? I've kept the link saved since you posted it initially, and have been really considering it lately.
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Share the link for the hot box? Sent from my iPhone using Tapatalk Pro |
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