nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Safety Questions

lockgavin

So I got it in my head that I am going to try out for a reality tv.. I got called to audition but now I have some questions..

I have to figure out how keep food at a safe temp while waiting in line. My first thought was to make everything the night/day before and retherm early in the morning via sous vide (the majority will be cooked SV anyway) and them pile it all in a cooler with some heated bricks (450 for 30 minutes) in it to keep everything warm until it's my time to shine. I have no access to power, cooking or warming facilities while I wait. I presume the food will need to be kept warm for a couple hours in the best case scenario and for 6-8 hours in the worst case.

Any thoughts?

edit: Perhaps putting water a bit higher than 140 (say 150-160) in a thermos and putting the bagged items in the thermos(es) would be a better idea?

Find more posts tagged with

Everything Else

Comments

tshewman

?? Need a little more context. What are you hoping to cook? What other products will you have? When are you serving the food? How are you serving the food? For how many?

Martin_411586

Why do you need to keep everything heated? How much time would you have to cook and plate for the audition (after the long wait) ?

lockgavin

So the deal is you have to come prepared with a single dish that is already cooked or prepared at home, when it's your turn you have 3 minutes to plate and present (no cooking facilities, no power avaialable, I have to bring all

Plates and tools) They mention that it must be safe to eat at room temp (but a lot of things fit that category). My thinking is I'd like to do short ribs, as that is a meal I love and I feel it speaks a lot to how I like to cook and what I'm about. Obviously this would have some sv veg and a mashed taters or something also. So it's literally keep single portions of protein, veg and sauce warm for anywhere from 2-6 hours. I can def keep the tater and sauce in separate thermos and it will be warm/hot when I need it. The ribs are a different animal though. Not sure what to do with those.

Thanks for the interest!

brian_martin2001

Why not leave the meat sealed in the bag, and keep that in a thermos of hot water as well?

lockgavin

That was one of my thoughts also. Was wondering what folks thought of that idea?

brian_martin2001

I think it'd be your best bet, personally

Brandon_Byrd_40557

I can't imagine that you're going to be able to unbag everything and keep it hot for plating. To unbag, get your mise ready, plate, and present without the food cooling off a lot... that's quite a challenge. And just because it's technically safe to eat when it's room temperature doesn't mean it's delicious at room temperature. Searing and finish are also a potential problem. Short ribs straight from the bag? Dicey, even if it's been seared once or twice before.. And God help you if they see you squeezing mashed potatoes out of a plastic bag that's been floating in a thermos for hours and hours. Or unbagging your meat. Perhaps they wouldn't care; if the temps are right, there's no safety risk. It's the sort of thing I'd do when cooking for friends and family. But if I'm not sure I'd want to do it as part of an audition. That's just speaking for myself.

LuciePickett_813332

A few days ago I came across this great thermos technology, now I use it constantly. I think you just need to think about soup thermoses and other types of this keepithot technology. It keeps food hot for a really long time and it is enough for a walk or for a working day. I like that it totally healthy because I studied this question and I was looking for that type of thermoses a very long type. Good luck with the audition!

brian_martin2001

#SPAM