Archive for January 14th, 2010
Cooking Tip
January 14th, 2010 | 
Author: Recently we had an email from a wonderful customer in Shrewsbury, Massachusetts which said:
“I want to personally thank you and your staff for the most delicious catered luncheon we have had in quite some time. The pork and beef were so flavorful, tender and moist! Everything from the salad to the dessert was truly fantastic. Your staff is so very professional and gracious. They were prompt for set up to clean up – the execution was superb! I know for a fact that your establishment will be on our “permanent” contact list for our catering needs in the future. We are all so thankful we discovered you and your team.”
What a wonderful letter for us to recieve. This customer also continued on and asked us some questions about where we got our meat and what kind we used and how we cooked it, etc. I thought I would give a tip to everyone about how to handle cooked meats. All food cooks from the outside in which means that when something reaches its correct internal temperature and is pulled from the oven, the outside is actually hotter than the middle. Because of this, all the juices of the meat are around the outer edges. If you immediately cut into the meat to slice it, you will lose up to 50% of these surface juices and your meat will end up being dry. When meat is pulled from the oven it should be left sitting or “stabilizing” for up to 10 minutes before it is cut. This 10 minutes allows the juices to be reabsorbed back througout the entire piece of meat which will leave it tender and moist for serving.
Alison Ainge
Director of Training
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