Announcement
Collapse
No announcement yet.
Proper temp of warming drawer
Collapse
X
-
Club Member
- May 2015
- 496
- Los Angeles
-
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Proper temp of warming drawer
When I remodeled my kitchen, now nearly a decade ago (really? That long ago??), i had a nice Viking warming drawer installed to go with my Viking double oven and stovetop. I use the warming drawer as my "cambro" and I've always wondered what temp I should be setting it at. Typically i set it for 150. Is this a good "resting" temp or should I go a bit higher? I've had good results, but I've always wondered... Opinions kind friends?Tags: None
-
Moderator
- Jun 2014
- 11608
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
-
I own an appliance store and sell warming drawers. It is generally acknowledged that a temp of 170 is recommended to kill bacteria, for meats.
- Likes 1
Comment
-
Interesting. I would think that any bacteria would be long gone from brisket, pork butt or chuckies since they cook to 200+. Chicken, yeah, maybe 170 for holding that but I wouldn't do that for long for fear of drying it out. Frankly I've never held chicken. When it comes out it disappears! Hehehe. Appreciate everyone's feedback. Think I've been pretty much on track.
-
Pappy, any foods left at cooler temps have the ability to develope bacteria after the fact also. If you go to a restraunt that uses warming drawers to hold food, such as Lubys, etc, they are required to meet min temps for just that reason. The nice thing about warming drawers is that you can keep foods up to 8 hours without drying them out, as opposed to keeping them warm in your oven.
Comment
-
Moderator
- Jun 2014
- 11608
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Food service hot food has to be held at 135 degrees or higher. That temp is of the food, not the hot-holding equipment.
Internal temp of the food must be taken every 2 hours.
Hot holding equipment should NOT be used to reheat food.Last edited by Jerod Broussard; November 22, 2015, 08:33 AM.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment