At what temperature should I keep a purée prior to service

When cooking several dishes for 8-10 people I would like to ease things up a little bit. So I wonder if it is possible without any loss of quality to make the different purées early and then cool and reheat them or just keep them warm.

Which option would you prefer?

If I choose to keep them warm, what temperature should I aim for and for how long?

Thanks

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me0969

Depends on the pure, but 60'C/140'F +/-

Mathias_Hedegaard_Kristensen_103557

Thanks. Should it be okay to reheat the purées if it is something like celeriac, parsnip or beet root purées just seasoned with fat, vinegar etc. ?

Bart_64065

Reheating should not be a problem. Have not had any problems with reheating celeriac puree in the past. Usually reheat it in a piping bag in a bowl with hot water.

Brendan_Lee_56950

I usually will float squeeze bottles in the bath set to around 60C. Never run into any problems. Just make sure they stay upright.

me0969

Those bottles are always very very handy for more or less any kind of liquids.

Soon gonna end up with deep drawer filled with them in all sizes.

com-chefsteps

You surely already do this, but it helps a lot to warm your service plates.

tshewman

Agree with all comments regarding temps thus far. I either keep:

1. in squeeze bottle in bath (pasta strainer at the top for support).

2. In measuring cup hanging into the bath.

3. In a piping bag.

All work well and which approach used will depend on how long before service puree is prepared and how I plan to plate (which I suck at so take that into consideration).