that doesn't look like a 5 year old wrapped it. It's one of my Achilles heel.
I can cut a nice one but wrapping it is a challenge.
Sometimes you can find a container in the bakery department that's just the right size. A round cake container. Maybe just the deep top part turned upside down. Or maybe just the flat, round, bottom part of the cake container. Set the roast on the round pan and then put it all in a large clear plastic bag tied at the end. Cut off the excess plastic if there's too much.
Sometimes you can find a small square box from your own wall deli, or a grocery box of just the right size. Wrap the bottom of the roast in foil that you stole/borrowed off the shelf. Since we're 100% full service we have a large assortment of plastic bags. Some are just right for a crown roast. Put the roast in the plastic bag and tie it at the top. Then put the roast in a square box with the top flaps cut off.
Back in the day we used a 12s foam tray doubled. Then we would wrapped the tips of the ribs with foil and gently over wrap it. It took a top-notch meat wrapper to do this with 18 inch wide film and only wrap it one time. If you double wrap it, the roast losses eye appeal.
Back in the day we used a 12s foam tray doubled. Then we would wrapped the tips of the ribs with foil and gently over wrap it. It took a top-notch meat wrapper to do this with 18 inch wide film and only wrap it one time. If you double wrap it, the roast losses eye appeal.
I haven't seen a 12s in 15 or more years. We used to put full cut rounds in them. Also, a "piggy pack". That was a bunch of bone in pork loin items. 1 bone in sirloin roast, 4 bone in country style ribs and a bunch of bone in loin chops. Also used e for bone in chuck roasts, but now those go in an 8P
We did it mostly as Phil did, except instead of foil we used small amounts of wadded up Resinite (and often booties)to over-wrap each bottom of the rib bone then carefully over-wrap the entire roast. I can't help but think how much better it would have been if we had a pre-sized package (boat and over-wrap) to pack, hold, and display crown roasts.
Coalcracker wrote:
Back in the day we used a 12s foam tray doubled. Then we would wrapped the tips of the ribs with foil and gently over wrap it. It took a top-notch meat wrapper to do this with 18 inch wide film and only wrap it one time. If you double wrap it, the roast losses eye appeal.
Use a bacon box. Just put the paper in the middle of the roast to keep its shape. Make it pretty. Make it awesome. But don't make it look like a rookie wrapped it with paper. Show your customers you care.
Use a bacon box. Just put the paper in the middle of the roast to keep its shape. Make it pretty. Make it awesome. But don't make it look like a rookie wrapped it with paper. Show your customers you care.
That is a good idea.
Can I get you to tell us the story about that crown roast in your picture?
Use a bacon box. Just put the paper in the middle of the roast to keep its shape. Make it pretty. Make it awesome. But don't make it look like a rookie wrapped it with paper. Show your customers you care.
That is a good idea.
Can I get you to tell us the story about that crown roast in your picture?
I don't know about the rib in the picture, but:
Safeway buys ribs already prepared like that. The cutters don't prep em that way.
They cut between the ribs and call them Tomahawk Chops and put it in their full service case. They cost a little more than regular rib steaks. Plus you get all that extra bone. Not a good deal, but some customers like em. However, most of them get cut shorter a day or two later and reduced and put into the self serve counter.
Use a bacon box. Just put the paper in the middle of the roast to keep its shape. Make it pretty. Make it awesome. But don't make it look like a rookie wrapped it with paper. Show your customers you care.
That is a good idea.
Can I get you to tell us the story about that crown roast in your picture?
I don't know about the rib in the picture, but:
Safeway buys ribs already prepared like that. The cutters don't prep em that way.
They cut between the ribs and call them Tomahawk Chops and put it in their full service case. They cost a little more than regular rib steaks. Plus you get all that extra bone. Not a good deal, but some customers like em. However, most of them get cut shorter a day or two later and reduced and put into the self serve counter.
I see that is just one beef rib now. Thanks for setting me straight. Hey do ever cut bone in filets? Someone was asking about them. It seems like they are a new thing for fancy restaurants. .
Use a bacon box. Just put the paper in the middle of the roast to keep its shape. Make it pretty. Make it awesome. But don't make it look like a rookie wrapped it with paper. Show your customers you care.
That is a good idea.
Can I get you to tell us the story about that crown roast in your picture?
I don't know about the rib in the picture, but:
Safeway buys ribs already prepared like that. The cutters don't prep em that way.
They cut between the ribs and call them Tomahawk Chops and put it in their full service case. They cost a little more than regular rib steaks. Plus you get all that extra bone. Not a good deal, but some customers like em. However, most of them get cut shorter a day or two later and reduced and put into the self serve counter.
I see that is just one beef rib now. Thanks for setting me straight. Hey do ever cut bone in filets? Someone was asking about them. It seems like they are a new thing for fancy restaurants. .
I've only cut them once. A special request from a customer maybe 5 years ago. Never seen them for sale anywhere.
There is an Italian steakhouse in Wixom, MI (ristorantevolare.com) that sold these as Tomahawk Steaks, but now I see they call them Cowboy Ribeye
Burgermeister wrote:
fdarn wrote:
Burgermeister wrote:
fdarn wrote:
jayroller67 wrote:
Use a bacon box. Just put the paper in the middle of the roast to keep its shape. Make it pretty. Make it awesome. But don't make it look like a rookie wrapped it with paper. Show your customers you care.
That is a good idea.
Can I get you to tell us the story about that crown roast in your picture?
I don't know about the rib in the picture, but:
Safeway buys ribs already prepared like that. The cutters don't prep em that way.
They cut between the ribs and call them Tomahawk Chops and put it in their full service case. They cost a little more than regular rib steaks. Plus you get all that extra bone. Not a good deal, but some customers like em. However, most of them get cut shorter a day or two later and reduced and put into the self serve counter.
I see that is just one beef rib now. Thanks for setting me straight. Hey do ever cut bone in filets? Someone was asking about them. It seems like they are a new thing for fancy restaurants. .
I've only cut them once. A special request from a customer maybe 5 years ago. Never seen them for sale anywhere.
