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cold case foods

post #1 of 5
2/22/09 at 7:19am
Thread Starter 
I am wondering what rule of thumb I should be aware of when preparing foods for a cold case. Pasta salads, roasted whatever e.t.c, I know that the flavors change as soon as the item gets cold and stays cold. A rule to go by for how many days foods should stay in the case. Whatever information I can get will be greatly appreciated or lead me to a site or book on the subject.:chef:
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post #2 of 5
2/22/09 at 8:03am
Cold case for retail sale?

Season for the temperature at which the food will be optimally served. Most seasonings lose some impact when served cold. Salt is the major exception. The key is TASTING.

Three days is the general max for holding freshly prepared food in a case or home refrigerator -- although at home most of us tend to be far less strict. You can't afford lackadaisacality in a sales situation. If it were my case, I wouldn't hold prepared food beyond two days and would attempt to stock in quantities which fit daily rotation. It's a good idea to label foods with their preparation date if for no other reason than to keep yourself honest.

Date labeled products should be rotated out of stock BEFORE their sell by date. I don't know about you, but a market selling milk with a 2/21 date on 2/21 is a market that won't get my business.

Hope this helps,
BDL
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post #3 of 5
2/22/09 at 8:24am
I agree with BDL's comments.

Also bear in mind that the date range is not infallible. Stuff can still go bad for various reasons during the holding time. I have had cole slaw from a place that used a color code system and their policy was a four day holding period. The cole slaw was going bad based on taste and I reported it to the manager. She eventually agreed to give me a newer serving of cole slaw but I really wonder if they pulled that batch that was nearing the fourth day.
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post #4 of 5
2/22/09 at 8:27am
Thread Starter 
Well sure it does help, the experation date is key for retail. I think where I was going with my question was , seasoning for the style it will be sold. It is all cold. While seasoning , the food will be hot. I over season? What approach do I take. What changes take place in flavor when cooling down and how do I assure great flavor at its best when serving from the case. In some instances I have really loved what flavor I had while freshly made then waited till later to retry and reseason. But I can't do that will all foods. These foods, by the way, aren't packaged. Just in decorative bowls and people by the the pound or piece.
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post #5 of 5
2/22/09 at 9:20am
I don't see why not.
Make it today, for instance, and tomorrow morning, taste it before service.
Adjust seasoning as needed.
After doing that a few times, you could adjust your recipes accordingly, either by increasing seasoning during preparation, or just having the added step of adjusting seasoning after cooling.
Foods should be tasted prior to serving anyhow.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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