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

Eggshell

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.

thegiver

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.

amother

Blushpink

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.

Bnei Berak 10 ↓

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.

↑ Bnei Berak 10

Today at 8:46 am

OP, call some caterers and ask.

amother

↑ OP

Today at 4:46 pm

Thanks all but the tips here are kind of known and I use already. Example - use real pyrex not tin. Caterers use tin pans!

Are there no caterers on here that can share a recipe or two ? Please help an ima.

I know they may not be healthy. I just would love to have in my recipe box a few amazing recipes that I know the kids will love.

singleagain

Today at 5:19 pm

I work for a kitchen. Unfortunately the staff is all gone now. If you bump his thread up again next week I will ask my guys

amother

Honey

Today at 5:22 pm

Make chicken legs in a pan with nothing underneath, and put a lot of pieces in the same pan. Bake covered for a long time. They will generate a lot of juice and be succulent, no matter what you do about spices or sauces.

Bake potato kugel uncovered on 400 or 450 for at least 2 hours. The texture is amazing.

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