How do caterers at wedding make their chicken and meat

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Forum -> Yom Tov / Holidays -> Shabbos, Rosh Chodesh, Fast Days, etc.

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amother

OP ↓

Yesterday at 7:28 pm

I am begging for someone that is or works for a caterer to respond. I have a few kids that are very picky eaters however love love the chicken and meat that is served at chasunas. They are constantly telling me that my chicken is dry and plain and the chasuna chicken is moist and soft.

HOW do the caterers make the chicken and meat moist and soft.

Let's start with the chicken. It's never breaded, it is usually some sort of mushroom sauce - what is it? What is served at weddings and what is the recipe.

Same with the meat. I was at a bar mitzva last week at the lakewood cheder and the meat was insanely soft, falling off the fork, super moist and so good.

Please someone enlighten me

amother

Topaz

Yesterday at 7:28 pm

Following

amother

Mintgreen

Yesterday at 7:29 pm

If your chicken is dry it seems like you are overcooking it

amother

Tangerine

Yesterday at 7:30 pm

https://www.instagram.com/reel.....hcTVk

This lady has great chicken recipes

amother

↑ OP

Yesterday at 7:31 pm

lol I guess I am not the only one.

I want to mention that all these recipes on kosher.com or between carpools are wonderful. I love them but they don't have that caterer taste. That soft as butter but with what seems to be very basic ingredients taste. Don't get me wrong I love a great squash soup from these websites or potato kugel etc but nothing is near what is served at a simcha and I really want to know why?

How do caterers make the potato kugel that yummy gummy taste? why is mine despite thousands of kugels later still good but not caterer level. PLEASE PLEASE HELP ME

amother

Peachpuff

Yesterday at 7:41 pm

Chicken to get it soft - soak in soy milk overnight and DONT OVERCOOK!! White chicken cutlets don’t need more than 15-18 min in the oven.

Kugel - the secret is oil, and bake it for 2 hours uncovered and then low and slow overnight covered tightly with a pan of water under it.

amother

Antiquewhite

Yesterday at 7:42 pm

The secret to soft moist cutlets in sauce is to flour the cutlets before you sauce.

Also, maybe use a meat thermometer for a couple of weeks on your chicken to make sure you're not overbaking it. Dark meat chicken tastes good at about 190°. White meat should be a minimum 165° at the thickest part for food safety, but don't go too far over.

These temps are flexible (it's ok if you go over). Try keeping track of the temps you're using and find your family's sweet spot.

helloo26

Yesterday at 8:19 pm

Cooking meat and chicken in a slow cooker/crock pot makes it super soft.
Works a charm every.single.time

flowerpower

Yesterday at 8:20 pm

I assume their commercial cookware adds to the moisture of the protein

amother

Dill

Yesterday at 8:23 pm

Dark meat chicken?
Re kugel-use potato kugel lady recipe and make in a Pyrex-perfection! The pyrex really makes that texture

amother

Ruby

Yesterday at 8:29 pm

Besides if they use dark chicken I don't find their white chicken to be so moist.

amother

Waterlily

Yesterday at 8:39 pm

flowerpower wrote:

I assume their commercial cookware adds to the moisture of the protein

Also the volume. Cooking 300 chicken breasts gives a LOT of juice!

amother

Salmon

Yesterday at 9:31 pm

And commercial ovens retain much more steam, same reason why bakery challah has much better crust than homemade.

amother

Oldlace

Yesterday at 9:47 pm

Interesting. Unless I go somewhere very high end, I like my food at home much better than the average caterer.

effess

Yesterday at 10:45 pm

I’m no caterer but my chicken is very moist always. No secrets.
Just bake covered for a long time, uncover to crisp.
Boneless chicken, bake uncovered 20 minutes remove immediately and cover. It retains moisture this way.

TranquilityAndPeace

Yesterday at 10:48 pm

I once asked a caterer about thick moist cutlets. He said it’s marinated in melted margarine and spices!

amother

Mauve

Yesterday at 10:56 pm

I started cooking my chicken on very low, like 200 and letting it sit for a good few hours. It sits in the juice and really cooks nicely and comes out soft.

amother

Broom

Yesterday at 11:08 pm

I once heard a method called silking. You pretty much just marinate the cutlets in eggs and a pinch of baking soda and then rinse it. It's supposed to keep chicken from getting dried out. I experimented with this and found that if you just add a pinch of baking soda alone to any chicken cutlets recipe it works just as well and you don't need to rinse it off.
Ever since I've been doing this, I haven't had dried out chicken cutlets. Game changer for me!

amother

Alyssum

Yesterday at 11:12 pm

I can so hear my kids claiming they like caterer chicken because it's moist but really they like it because it has msg and liquid smoke which makes it addictive.

amother

Jetblack

Yesterday at 11:54 pm

SOUS VIDE!!!

I had the most delicious chicken at a caterer in June. He said he cooks it with a sous vide machine (can get for cheap on amazon) before throwing it onto the grill for a minute and it was SO MOIST.

Fast forward to sukkos time. I bought a marinated chicken breast pack and cooked it in the sous vide at 149 for 1.5 hours. Came out soft like butter and delicious. I didn't grill it after because it was so soft and so good.

Now it is my go-to method of making chicken. It's always perfect.

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