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Chenoa 01/17/12 |
I am responsible for feeding the members of a rock band(5) and tech crew maybe 30...I want to make Grilled Chicken Tacos,Black Beans and Spanish Rice.I will make all the food the day before because I will need to be onsite the day of the music event and there wont be a kitchen available. I am trying to figure out the best way to reheat and keep the food warm for dinner the night of the event.Any suggestions? Chafing dishes? Crock pots? Portable cook tops? Thanks! |
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ellen 01/17/12 |
Food safety is a HUGE issue. The food MUST be kept cold (40 or below) until 1-2 hours before serving. I would ice down the chicken, rice and beans, put them in crock pots on high or electric roasters at 250 no more than 2 hours before service. Also ice the salsa, guac, chopped tomatoes and shredded cheese. |
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Chenoa 01/17/12 |
yes,I have worked in the food industry so temp is not the issue for me.I was just wondering about the most practical way to heat it,serve it ect...At home I grill the chicken and reheat it in a skillet with some lime juice and olive oil.Do you think that's a bad idea to do for this event? |
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ellen 01/18/12 |
That would work, as long as you fully cook the chicken the first time and keep it cold until reheating. |