See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

Roasted stuffed pork loin
Monica
06/16/12
Hello, and thank you for your great site! I am preparing boneless, stuffed roast loin of pork for 200. Food transported from commercial kitchen in hot boxes to venue that has electric hot box on site. Buffet lines to have sterno chafing dishes. Is it okay to pre-slice and place the pork loin in chafing pans for transport, and hold them @ temp for 2hrs., prior to service, or should I hold them whole and slice at the venue closer to service time?
ellen
06/17/12
It will be much better quality if sliced just before plating...
Re:
Name:
E-Mail: (optional)
 
Message
Body