How many times can we reheat the protein.

Say I have 250 steaks some rear/mid/well. I pre cooked them .

Ice bath and freeze them for the dinner. Before dinner we re heat them to the lowest thempereture (rear's) and we sell most of them. Some we can't sell.

Can we re water bath and freeze and re heat them the next day. How much does this ruin the protein ?

the problem is we get 300 people at a time, 250 of them show at the same time. And this is Turkey/Istanbul we are talking about, no body really cares if they are 30 min late or early. It comes with the territory. So we can't add a few in the bath and only add a few more when those orders are out. There is no gurantee that these 250 people will or won't order steak at the same time.

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Comments

Brandon_Byrd_40557

I think the biggest problem with this method is the multiple freezing steps rather than multiple heating steps. Freezing meat several times will cause problems with the texture, as ice crystals grow and rupture cell walls in the protein. But as you've described the situation, you don't really need to freeze. You can cook steaks long enough to pasteurize them and they'll last for weeks in the refrigerator. If you end up with leftovers that you've re-warmed in the bath, just chill them down and store them in the fridge until the next day.

Brendan_Lee_56950

Is there a reason why you would need to freeze them as opposed to keep them in the walk-in?

Evren_Bing_l_32469

Ok lets assume I dont freeze the meet at all. I just chill it after I initially cook it. And re heat it before customers walk in so they they dont have to wait 45-1hr . And the ones that I cant sell. I re-chill it(do I have to re chill/ice bath ?) and put it in the fridge. How many times can I do this. Ideally this is never gonna happen more then 2 days.