On Wed, 22 Dec 2004 18:29:20 -0000, "Graeme...in London"
wrote:

==========portions deleted==================

Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Larry Noah

Can't say that I've ever tried this, but I know of some restaurants in
London who reheat (and cook fish) by placing a sealed bag in hot mode in a
dishwasher.

Graeme (who doesn't have a dishwasher)


I don't think I would go there. Maybe I do not trust the bag makers
that much. It is very seldom, but I have had the bags to leak.


Larry (who has a dishwasher and does not want to clean pulled pork out
of it).


Larry Noah

On Wed, 22 Dec 2004 12:25:37 -0600, "John"
wrote:


Love my foodsaver..Discovered you can use the bags in boiling water or
microwave (but in the micro you have to be careful as the bag will blow up)
I have been using my foodsaver for years and wouldn't be without it.
John


I just snip the corner when using the nuker.

Larry (who doesn't like to clean pulled pork out of the microwave
either).


Larry Noah

"Kevin S. Wilson" wrote in message
...
On Wed, 22 Dec 2004 18:29:20 -0000, "Graeme...in London"
wrote:

Graeme (who doesn't have a dishwasher)

Hmmm . . . I thought you said you were married.

Sexist swine. g

Jack Curry

On Wed, 22 Dec 2004 12:25:37 -0600, "John"
wrote:


"Larry Noah" wrote in message
.. .
On Tue, 21 Dec 2004 16:38:38 -0800, "Duwop"
wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So
tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the
fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Love my foodsaver..Discovered you can use the bags in boiling water or
microwave (but in the micro you have to be careful as the bag will blow up)
I have been using my foodsaver for years and wouldn't be without it.
John

Yes, I find ours invaluable too; not only for our own stuff but for
repackaging meats & such from the Grocery store to prevent freezer
burn.

Harry

Harry Demidavicius wrote:
Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Love my foodsaver..Discovered you can use the bags in boiling water or
microwave (but in the micro you have to be careful as the bag will blow up)
I have been using my foodsaver for years and wouldn't be without it.
John


Yes, I find ours invaluable too; not only for our own stuff but for
repackaging meats & such from the Grocery store to prevent freezer
burn.

Harry

If mine ever breaks a new one will be on order immediately, if not
sooner! We buy beef by the 1/2 and pork by the side. I'd be lost
without the Tilia. Or I probably should say, our meat would be lost
without it.

For warming up things like meats I usually use the water method. For me,
it's easier to just warm it rather than continuing to cook it.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

Harry Demidavicius wrote:
Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Love my foodsaver..Discovered you can use the bags in boiling water or
microwave (but in the micro you have to be careful as the bag will blow up)
I have been using my foodsaver for years and wouldn't be without it.
John


Yes, I find ours invaluable too; not only for our own stuff but for
repackaging meats & such from the Grocery store to prevent freezer
burn.

Harry

If mine ever breaks a new one will be on order immediately, if not
sooner! We buy beef by the 1/2 and pork by the side. I'd be lost
without the Tilia. Or I probably should say, our meat would be lost
without it.

For warming up things like meats I usually use the water method. For me,
it's easier to just warm it rather than continuing to cook it.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

bk wrote:

Will be serving a Turkey and a brisket on Saturaday afternoon. The wife
always insists on pulling the bird when the folks arrive. So tha means
cooking the brisket first. If I elect to do it a few days a head, do I slice
it up and store in bags or keep it whole in the fridge. I'd certainly wrap
it tight in lots of plastic in the fridge. Reheating seems to be real issue.
H E L P !!



when done smoking, cool whole and save any juice. when going to reheat,
slice, add saved juices, wrap/cover tightly with foil to keep juices in,
and reheat slowly in the oven (at 300). turn the oven down as the meat
heats up so as not to re-cook (steam) the meat.



--
(signature here)

Brick wrote:


I'm glad I'm not facing that challenge. Looking at anywhere from 7 to
14 pounds of brisket to reheat. I suspect a restaurant would heat a
platter and then placed freshly sliced brisket on it and place under
infra red lights for awhile. I'd guess you could get the same effect
with a broiler, but I wouldn't try it for the first time with guests
pounding
up the driveway. How do restaurants reheat rib roast? They sure don't
cook it from scratch after a customer orders it. I've had some pretty good
'Prime' ribs, but I don't know how they do it and still be able to serve it
pink in the middle.

a whole rib roast will hold pink for quite a few hours. we used to have
12-15 whole primes done at 4:00 and they would hold pink for 5-6 hours.
(as long as the warmer wasn't set too high). after 9pm, pink was hard
too come by though. (and even more difficult at the bar, when the shift
was over)


--
(signature here)

Brick wrote:


I'm glad I'm not facing that challenge. Looking at anywhere from 7 to
14 pounds of brisket to reheat. I suspect a restaurant would heat a
platter and then placed freshly sliced brisket on it and place under
infra red lights for awhile. I'd guess you could get the same effect
with a broiler, but I wouldn't try it for the first time with guests
pounding
up the driveway. How do restaurants reheat rib roast? They sure don't
cook it from scratch after a customer orders it. I've had some pretty good
'Prime' ribs, but I don't know how they do it and still be able to serve it
pink in the middle.

a whole rib roast will hold pink for quite a few hours. we used to have
12-15 whole primes done at 4:00 and they would hold pink for 5-6 hours.
(as long as the warmer wasn't set too high). after 9pm, pink was hard
too come by though. (and even more difficult at the bar, when the shift
was over)


--
(signature here)

F.G. Whitfurrows wrote:
bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!

Keep it whole and slice it after reheating, which should be done
slowly on a low power in the microwave, I guess. You could cut it into
smaller sized pieces so the reheating might not take as long, but if
you slice it all up and then reheat it its gonna dry out way to much.

If you started cookin' it on Friday, ya could pull it on Sat mornin'
and wrap it in foil and a towel and stick it in a cooler until dinner
time. This would keep it not only moist but hot, too, until you are
ready to slice it.

What he said. All good ideas, especially the cook on Friday part.
I'll just add that when I want to re-heat I'll package in vacuum bags and
just re-heat in the bags in boiling water. Even if I don't freeze.
Simple, fairly quick and the meat won't dry out.

BOB

F.G. Whitfurrows wrote:
bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!

Keep it whole and slice it after reheating, which should be done
slowly on a low power in the microwave, I guess. You could cut it into
smaller sized pieces so the reheating might not take as long, but if
you slice it all up and then reheat it its gonna dry out way to much.

If you started cookin' it on Friday, ya could pull it on Sat mornin'
and wrap it in foil and a towel and stick it in a cooler until dinner
time. This would keep it not only moist but hot, too, until you are
ready to slice it.

What he said. All good ideas, especially the cook on Friday part.
I'll just add that when I want to re-heat I'll package in vacuum bags and
just re-heat in the bags in boiling water. Even if I don't freeze.
Simple, fairly quick and the meat won't dry out.

BOB

Duwop wrote:
bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So
tha means cooking the brisket first. If I elect to do it a few days
a head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the
fridge. Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water and heat up the meat that way.

Works great.

BOB

Duwop wrote:
bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So
tha means cooking the brisket first. If I elect to do it a few days
a head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the
fridge. Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water and heat up the meat that way.

Works great.

BOB

bk wrote:

Will be serving a Turkey and a brisket on Saturaday afternoon. The wife
always insists on pulling the bird when the folks arrive. So tha means
cooking the brisket first. If I elect to do it a few days a head, do I slice
it up and store in bags or keep it whole in the fridge. I'd certainly wrap
it tight in lots of plastic in the fridge. Reheating seems to be real issue.
H E L P !!


bk,

I would slice, then on the day, wrap in foil, place in oven at 150
dfegrees, 2-3 hours before serving.

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

"Graeme...in London" wrote:
[]
Graeme (who doesn't have a dishwasher)

I thought you had a late model Motoko?

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