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TIL that 'heat and hold' on our new combi oven is way more aggressive than our old one.
We ran a full hotel pan of braised short ribs on that setting overnight, and it basically turned them into dry, tough jerky by morning. The manual says it holds at 185F, but it felt way hotter. Anyone have a brand they trust for low-temp holding?
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paige_ellis591mo ago
Did you check the actual oven temp with a probe thermometer?
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adam_nguyen71mo ago
A full hotel pan of short ribs turned to jerky? That's a serious amount of food to lose overnight. I'd be checking that oven with a separate thermometer, because 185 shouldn't do that. Our Alto-Shaam has been solid for holding things like pulled pork without drying them out.
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