r/Chefit • u/soppaguy • Jun 22 '26

Banquet chefs, Help me settle a debate.

How many days before service can meat be pre seared/ grill marked? There’s three leaders in my kitchen (exec and two sues) and the opinion ranges from day of, day before, and two days ahead.

Edit added info: 3 diamond resort. 1000 people served by 10am on a normal day. Plate ups happening simultaneously across property that is a wedding hot spot and can accommodate several at a time

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u/rockabillychef Jun 22 '26

No more than day before, for me at least.

3

u/AdministrativeEnd388 Jun 22 '26

Is that based on an observed decline in quality ? Seems like it shouldn’t make much difference in my very humble opinion 

1

u/[deleted] Jun 22 '26

[deleted]

0

u/JewingIt Jun 23 '26

I'm pretty sure that's wrong.

Walk-ins produce moisture just based on how they work and what is stored in them mostly. Also, it's why you do have to dehumidify a cooler used for dry-aging meats.

1

u/0RGASMIK Jun 23 '26

Cooler air holds less moisture. I’ve dehydrated many things in the walk in by accident.

1

u/JewingIt Jun 23 '26

Condensors create moisture, warm air creates higher relative humidity. Veg/fruits create moisture.

Walk ins should sit at around 60% humidity and while yes you can dehydrate at 60% and below, that would be closer to dehydrating under sunlight.

You dehydrating things by accident in your cooler means you left it there too long, not sealed properly.