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New caterer in need of advice

post #1 of 3
12/4/11 at 6:59pm
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This is my first time catering pasta and I was wondering how you travel with any sauces. What type of container do you use so it doesn't spill? Also any advice on portion sizes for the pasta and sauce will be helpful. We are keeping sauce seperate because we have meat sauce and meatless. We specialize in BBQ so this is all new to me. I have had problems carrying green beans with liquid too. Help! Getting close. Bridget

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post #2 of 3
12/4/11 at 10:02pm

depends on what equipment you have and what else you need to transport hot and how much sauce.

 

We have used a variety of methods from  insulated thermal coffee pots to insulated thermal cambro units (think coffee cambro )

 

with the cambros particularly, the fuller the unit the longer it will stay hot. We've transported hot apple cider in thermal 5 gallon coffee cambros and wrapped the units with padded quilts (like the movers use) for extra protection. The cider was still *boiling* hot 5 hours later... almost to hot to drink.

 

you can also wrap a hotel pan completely (not just stick a piece on the top) in industrial cling film and then rewrap with foil and place in regular cambo unit,

but again if the unit is not full (not the pan in this case) things don't stay as hot.

 

In a pinch you could place in deep upright pan (like a stainless soup insert) that would fit inside a ice cooler - either disposable or real.

 

Do you have the ability to heat the sauces up on site - if there is no stove or oven then use a portable cassette fuel unit (like you would use for an omlet station)

and reheat the sauces on site.

 

As for the green beans - we discussed this a few threads down.  If you are transporting hot - especially in liquid they will continue to cook and risk getting mushy and dull looking.  Cook, shock with ice water and reheat on site by dropping into the boiling liquid just before serving.

 

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post #3 of 3
12/5/11 at 5:44am

good advice Tigerwoman.....

 

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