Hey all thanks in advance for any advice. Need either burrito experts or turbochef experts (we use I3). Running a small marketplace that does heating for house made breakfast burritos and breakfast sandwiches. Here are the details: -burritos are prepped day before (can’t change this, comes from nearby kitchen and that’s the hours we have) -simple burritos: tortilla egg cheese bacon. Good size -logistics: burritos are wrapped in paper , in stainless steel bin with a cling wrap cover and in display fridge Issue: when we go to unwrap the burrito to put in turbochef the tortilla is already looking wet in some (or many) places andand the paper is also showing signs of wet. When cooked, dry parts end up nice and even little crispy browned but wet parts turn into soggy skin like , almost mochi like, texture. Unappealing
I would post a picture but not allowed it seems.
At first we thought issue was veggies in burritos, removed those and while moisture level dropped pre heating, still occurs. How do you prep a burrito so that it does not create such condensation on a tortilla? Or can burritos not be stored in fridge overnight and used next day? Thanks for any insight
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