Summertime … and we go to the beach, a lake, to a park, on a boat and what do we bring, other than a bottle of champagne, good wine and beer? We bring food. I was thinking about cooking and keeping food fresh. So I decided to write about how to Keep Picnic Food Safe.
But before I do that, I probably should give you what the government gives us is this safe cooking temperatures for protein guide. You can print and paste this on your fridge.
The first you want to think about (if this is not a vegan feast), is chicken. Although there is a myth that you should wash chicken, it actually turns out that washing chicken takes all the bacteria and put it in your sink and splashes on other things as well. So no one I know ever recommends washing chicken.
I personally like to cook my chicken bone in, skin on in a pot with water, or broth, onions, carrots, celery, and mushrooms. Salt and pepper is good too. That’s how you get soft shreddable chicken that you can easily add barbecue sauce to for sandwiches or mayonnaise with chopped celery to make a crunchy chicken salad or place onto a bun.
The most important thing I want to share is an idea I came up with, which I really haven’t seen anywhere else, and I think this is the right way to keep cold food safe. I actually had to go into Canva to create a picture that gives you my idea, because I haven’t found any available on the web. And that’s a good thing because it means my idea is unique!
Chef Marian’s Top Tips to keep cold food safe
Buy a big cooler. When you present salads and food, keep each individually packed in ice. When you get there, the food that
came in Glass jars in their own separate cooler with ice (closed tight), is your presentation. You can dig them into the ice of the large cooler half way, so as the ice melts, the water doesn’t rise into the food.
Another way to do this is you can just bring the ice in one large cooler or a few coolers and place 2 -3 ball jars peeking out the top half way, into the ice,
And I really have to say, that talking this out with you has been a big help. I’m now absolutely sure that you can use bags of ice, or bags of ice packs, because they will last longer, and just have the top layer that people see, be ice cubes.
Can you imagine this? I obviously can. Of course, with better food. I just pulled these out of the fridge for a demo, but what I would actually place in these jars are coleslaw, macaroni salad, pickles, chicken salad and more.
For coolers and I like the tall igloo ones that are turquoise, bright yellow, red and other colors.
Let’s imagine: So you’ve got four of them sitting on a checkered board tablecloth on the table and when you’re ready to serve you just open the lid’s and take off the lids of each ball jar. Now place spoons in each one, and you are all set. At the end of the table or plates forks knives napkins and cups. And on the ground sits a big red cooler or maybe two coolers, different colors. One has juices and soda. The other has beer and wine. And my friend you are in business!
Cleanup is a breeze to keep picnic food safe
All you do is screw the tops of the ball jars on, drain the liquid, close the tops and load them
into the car.
So what do you think? Is this a good idea? Or do you have one that you think will work better? Be a guest blogger and reach out to mm@chefmarian.com with your ideas!
For those of you who prefer a video, click HERE!
With garlic, gusto & gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
