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Forum
-> Yom Tov / Holidays
-> Shabbos, Rosh Chodesh, Fast Days, etc.
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amother
Eggshell
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 Today at 12:13 am
Do you have an Instantpot? I make minute roasts, brisket, pastrami, corned beef, ribs, etc. in there and the meat comes out so amazingly soft.
I also started poaching chicken breasts and they come out insanely juicy and fall apart soft too.
I don't have recipes. But you can find videos on the techniques and timing on Youtube.
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thegiver
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Today at 6:22 am
Disclosure not a caterer. 2nd recipe is from a caterer but I made it and it came out wrong but when he made it it was soooo good. I think he used chuck meat.
Chicken pour 1 cup of water paprika cumin time rice salt pepper
In oven 350 on hour
Reduce to 275 cover with aluminum foil. Cook for 2 more hours at least
Meat
Sear on all sides high oil 1 min per side
Cut into slices boil for 20 min
Put in oven with meat juice and water for at least an hour
I find the longer it cooks the softer it becomes. But only if the water does not run out.
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amother
Blushpink
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Today at 8:06 am
| TranquilityAndPeace wrote: | | I once asked a caterer about thick moist cutlets. He said it’s marinated in melted margarine and spices! |
Was literally going to post that their recipes are not meant for daily consumption!!
Who knows what kinds of unhealthy foods they use.
I think we can take inspiration on how to spice food but wouldn't want to know what kind of ingredients are in their food. Don't get me wrong, I enjoy a nice simcha meal on occasion.
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Bnei Berak 10
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Today at 8:44 am
| amother Dill wrote: | Dark meat chicken?
Re kugel-use potato kugel lady recipe and make in a Pyrex-perfection! The pyrex really makes that texture |
THIS!
Every chicken or kugel baked in glass or stoneware or ceramic pans will always taste better than anything baked in an aluminium tin disposable.
Yes, it does make a difference.
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Bnei Berak 10
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Today at 8:46 am
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OP, call some caterers and ask.
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