This is my first post here officially but I've lurked (and learned) for quite a while now. Anyway, here's my question. What's the best material to use when transporting hot food cooked at a commissary kitchen to be transported off site? (I hesitate to use the word "best" because it's so ambiguous but...) For instance, let's say it's fried chicken. Obviously wrapping a hotel pan in plastic wrap will trap the steam creating soggy chicken within only a few moments. Would it be better to wrap the pan with a perforated kraft paper to allow some of the steam to escape? The cambros have their own steam release valve and certainly won't allow the temperature to fall off during transport so...how do you combat this when forced to cook off site? (I also realize that the best alternative would be to come up with something that you wouldnt have to worry about but sometimes folks want what they want, right?)
Thanks so much for taking the time.