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Keeping Food Hot

post #1 of 11
Thread Starter 

Im having a pretty big gathering in a couple of weeks and I'm looking for something that'll keep the food hot (Mainly meats)

 

Can anyone suggest something?  Im willing to buy something that's used mainly in commercial establishments since I constantly have these gatherings.

post #2 of 11
It depends on what you'want to keep hot.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 11

Cooler will work for big hunks of meat.  They'll stay hot for 2-8 hours depending on how cold it is outside.  Really.

post #4 of 11

Hi @Jermaine Jones I have actually used my grill to keep food warm. You can put a small sheet pan down to diffuse the direct heat and just put on the back burner (I have a gas grill) and it works well. Also if this is something you will only do for rare occasions you can actually rent food warmers or steam tables. Personally I think it might be over kill but if you want it to look more professional it would be a nice way to go. Lastly I have also bought sternos and aluminum pans with the wire frames at a restaurant or party supply store and they work fine. No need to go crazy.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 11
Thread Starter 

Thanks, I appreciate all the help.

 

I didn't know if there was something out there (warmer) that would be the best to use for this.

 

I will be doing alot of chicken, but i'd rather cook that throughout so it can be at its hottest, rather than allowing it to sit.

post #6 of 11
Quote:
Originally Posted by Jermaine Jones View Post
 

Thanks, I appreciate all the help.

 

I didn't know if there was something out there (warmer) that would be the best to use for this.

 

I will be doing alot of chicken, but i'd rather cook that throughout so it can be at its hottest, rather than allowing it to sit.

 

That's a good idea.  Although chicken can sit for a bit without becoming unpleasant.  Roast beef for example doesn't sit well, it continues to cook in a warmer and can become quite dry.  But chicken on the bone will do much better.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 11

@Koukouvagia my experience is the opposite. Chicken is fine if it is roasted whole but the breast meat will dry the longer it sits. Roast beef I have never had any problems with. How are you keeping your roast beef. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #8 of 11
Quote:
Originally Posted by Nicko View Post
 

@Koukouvagia my experience is the opposite. Chicken is fine if it is roasted whole but the breast meat will dry the longer it sits. Roast beef I have never had any problems with. How are you keeping your roast beef. 

 

I only serve it for family events.  I keep the roast beef covered in foil or in a cooler if necessary.  Then when it's time to serve we slice it and put it in a serving dish.  It's cold by the time it hits the table basically.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #9 of 11

I typically do not serve until everyone is seated at the table. It is incredibly frustrating to work so hard and serve food that is cold or room temp.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 11
Quote:
Originally Posted by Nicko View Post

I typically do not serve until everyone is seated at the table. It is incredibly frustrating to work so hard and serve food that is cold or room temp.

I know but I don't know what to do to avoid it. If I'm plating I use warmed dishes but I typically serve family style. I'm very careful to serve everything at the appropriate temperature and when serving a roast I make sure everyone is seated and tr last thing to hit the table. But even so, I never feel happy enough with the meat temp.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #11 of 11

Hey Jermaine,

 

Depending on what you are making and how you are serving will vary the options but one way is to get yourself a good cooler and right before you put the food in fill the cooler with very hot water and let stand for 10 to 15 minutes to pre-warm the cooler then right before you plan to load it empty the water and fill with your cooked food and you will be able to keep the food as warm as possible for the longest amount of time!

 

Pre-heating or pre-cooling any cooler will help extend your serving times remember to keep the lid closed as much as possible!

 

Otherwise just purchase a good food warmer! Here are some ideas!

 

http://www.centralrestaurant.com/Food-Warmer---1-Well-25-Qt-Capacity-c110p30022.html

 

http://www.foodservicewarehouse.com/carlisle/pc140n/p333731.aspx?selectedSku=336672

 

http://www.ebay.com/bhp/commercial-food-warmer

 

http://www.ckitchen.com/commercial/food-holding-buffet/food-carriers/carlisle-my40003-my-cateraide-food-carrier.html

 

http://www.grainger.com/product/APW-WYOTT-Countertop-Holding-Drawer-6FGR7?s_pp=false&picUrl=//static.grainger.com/rp/s/is/image/Grainger/6FGR7_AS01?$smthumb$

 

 

 

Good Luck!

 

SJD

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