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10-29-2009, 12:03 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009
Posts: 3
| |  Transporting your food
How often do you guys bring food or food related goods to another person's place? I am interested to know how you transport you food? |
10-29-2009, 12:39 PM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,167
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Insulated "coolers" for both cold and hot foods. The miracle of commercial cling wrap.
BDL
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10-29-2009, 12:59 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
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Last edited by OregonYeti; 10-29-2009 at 01:08 PM.
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10-29-2009, 01:04 PM
|  | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: SW MN
Posts: 824
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BDL has it. For hot food line a cooler with old towels and put the well wrapped food in. I do this all the time with BBQ and it holds for 3-4 hours or more. |
10-29-2009, 03:54 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
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Coolers are definately the way to go.
To extend their usefullness, pre-heat or pre-chill them. For warm foods, first pour in hot water (boiling hot is best), close the cooler, and let is sit at least five minutes. Drain it, wipe it out, and load it with your hot/warm foods. Fill in any spaces with towels, crumbled newspaper, or even poly peanuts.
For cold, first fill it with a water/ice slurry. Then repeat as above.
For merely cold foods, of course, there's no reason not to fill the spaces with ice. However, do not put frozen foods on water ice, unless you want them to defrost. |
10-29-2009, 05:49 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
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I prefer Yeti's method 
Yes...what they all said 
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10-29-2009, 06:20 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
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As I've mentioned before I'm involved with a dinner hike group. Every other week during the summer months we meet after work, hike for maybe an hour, pull food out of our packs, eat and return to our cars.
A few years ago I purchased a neat carrier, Pyrex brand, I think. It is a soft sided flat thing, made to fit around a 9 x 13 baking dish. There is a thermal pad that goes under a flap and the dish sits on it. You can heat the pad in the microwave a bit for warm food, or freeze it for cold.
Shortly after I got it I made a seafood quiche for the Champagne Bench hike. I zapped the pad a bit in the microwave, put the warm quiche in the carrier, put it in the bottom of a large pack* and away we went. Just for grins I took my infrared thermometer. When we got to the eating place, I pulled the quiche out of the carrier and it was still warm, 147F after just over two hours in the carrier. I was impressed.
mjb.
*: From the days of my winter climbing and skiing trips, I do have a backpack that will easily let a 9x13 pan sit flat on the bottom. I don't remember exactly, but when I built it I figured it was just under 6,000 cubic inches in capacity. Trust me, that is a BIG pack.  |
10-29-2009, 06:41 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Eugene, Oregon U.S.A.
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Quote:
Originally Posted by teamfat  *: From the days of my winter climbing and skiing trips, I do have a backpack that will easily let a 9x13 pan sit flat on the bottom. I don't remember exactly, but when I built it I figured it was just under 6,000 cubic inches in capacity. Trust me, that is a BIG pack. | Man do I need to go hiking with you! To heck with the pack mules when your around 
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10-29-2009, 11:27 PM
| | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2009
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I just store it into big air tight container. Then transport it hiking or by car. Then still fresh though. |
11-01-2009, 11:14 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009
Posts: 3
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i assume you put the food into containers? do you guys know the dimensions of containers you normally use? |
11-02-2009, 07:03 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,856
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Triple wrap.....do not hesitate to wrap film (saran) multiple times around the platters/bowls/dishes.....most non-professionals do one top layer or go around once and are surprised to see how much saran we go through. Even on containers with lids. |
11-02-2009, 07:11 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
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Quote:
Originally Posted by chelli How often do you guys bring food or food related goods to another person's place? I am interested to know how you transport you food? | We have a medium size refrigerated truck.
Large Parties
Hot items A closed bakers truck with sterno and water pan. Or an electric heated cabinet that we plug in there
Reach in fridge on wheels. Most parties are within 1 hour food stays cold till we get there then we plug in there
Smaii gigs
Usually Cresscor cabinets or 1/2 closed racks on wheels with dry ice. 
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