Keeping Purees Warm

lockgavin

I was wondering a what everyone keep their purees, sauces and things in for service (somewhere without a stove/oven) to keep them warm? I was thinking in a bath in a mason jar (maybe not fully submerged)? I don't like the idea of bagging them and keeping them in the bath as it's an added step to plate. If in a jar, I can just remove the lid and plate. Thoughts?

tshewman

Depending on the sauce/puree, the amounts, the type etc, I have a few options I regularly use.:

1. In a ziploc or vacuum bag and keep in water bath. I then pour into a container for serving/dispense. This assumes all is used at once.

2. Use a piping bag and keep in water bath and cut just when ready to serve.

3. Use a deli container with airtight lid in water bath. This "floats" in the water bath and if using a cambro lid, doesn't move around much. This also allows the flexibility for straight pour due to the malleability of the containers (obviously not very aesthetic for table service :-)).

4. Place a rack in the bottom of he stock pot and place the jars, or containers on the rack so they are submerged enough to keep warm. Otherwise, they float and sometimes flip around (you'll never guess how I found that out).

This also works for somewhat holding a beurre monte if keeping a product warm.