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Cook Talk

Keeping food warm but nor drying out
Dawn
04/21/14
We are picking up hot food (chicken park, baked ziti, sausage, peppers, onions, chicken, ziti, broccoli, rice pilaf) at 2:00 but not serving until 6:00. How do I keep it warm before putting it into chafing dishes?
ellen
04/21/14
This is not a safe amount of time to hold at room temp, it has to be in the oven at 180- 200. Is there any way you can pick at least some of it up uncooked and cook/bake it at home? Or have it delivered later? Some of the items (broccoli, rice, chicken parm) will be basically ruined by holding 4 hours.

It would also help to know how much food you are talking about- 1 tray each, etc.

There is a professional "hot box" called a Cambro which is preheated with hot water and will hold at safe temp up to 6 hours. This would work for the casseroles, sausage. They can be rented at some rental agencies, you do need to read and follow directions.

If you are stuck with holding 4 hours, you need to consider changing the menu. For example, chicken Marsala will hold better than chicken parm, and roasted vegetables can be served room temp instead of the broccoli.

You can write back. If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.

EB
06/05/14
keeping my meat in the roaster oven to keep warm at 180 to 200 is that safe and for 6hours chuck roast not serving till 1200 noon thanks oh and I am cooking the same day
ellen
06/05/14
Safe but it will be shredded. Is that OK?
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