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keeping curry/rice/food warm #828880
1st Oct 2013 8:53pm
1st Oct 2013 8:53pm
Joined: Jun 2011
Posts: 492
Seacombe
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Headcoat_TheMrs Offline OP
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Headcoat_TheMrs  Offline OP
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H
Joined: Jun 2011
Posts: 492
Seacombe


Hi all

I'm possibly doing a curry to go with a buffet for a party. Its not being held at home so I was wondering how to keep it warm thru the evening. I was thinking maybe a slow cooker for the curry but how do I keep rice warm?
Have read a few horror stories about rice and food poisoning so I'm now thinking maybe a pan of stew?

Any thoughts would be gratefully appreciated

Many thanks

TheMrs

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Re: keeping curry/rice/food warm [Re: Headcoat_TheMrs] #828881
1st Oct 2013 9:02pm
1st Oct 2013 9:02pm
Joined: Dec 2012
Posts: 7,253
Our House In Our Road
ZipperClub Offline
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ZipperClub  Offline
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Our House In Our Road
Warmed up rice is the best for food poisoning. Nothing better really. A nice pan of scouse on the cooker can last for days and still be as good as the day it was concocted :-)


One Way Or Another
Re: keeping curry/rice/food warm [Re: Headcoat_TheMrs] #828896
2nd Oct 2013 1:13am
2nd Oct 2013 1:13am
Joined: Jul 2008
Posts: 794
New Brighton
Shambo Offline
Wise One
Shambo  Offline
Wise One
Joined: Jul 2008
Posts: 794
New Brighton
Many people, including me, believe that the full flavour of scouse only starts to appear the day after cooking and improves the longer you leave it. At home it might be reheated a few times over four or five days. If I were serving it to the public, I would be legally obliged to store it in a fridge before thoroughly reheating, and then only for two days before I must discard. This is the due dilligence you must show when cooking for the public, if you're serving four day old scouse and people get sick because of it then you won't have a legal leg to stand on.

You'll want a Bain Marie or chafing dish & fuel to keep the scouse/curry and/or rice warm.

Rice is a high risk food but of course you can serve it without poisoning everybody! You just need to minimise the risks.

Personally I would always keep the rice cooking time as close to the serving time as possible, as in cook > drain > fluff > bring to table asap because it's safest and fresh tastes, looks and feels the best.

If it's not possible to serve the rice immediately, try and keep it as hot as possible before serving hot, (as in straight into the very preheated chaffing dish and into a fast car to the serving table asap).

If you must store before use, allow it to cool and get it airtight and into a fridge asap and reheat it as quickly and thoroughly as possible on the same day. If cooking rice for the public, I would discard any unused cooked rice from my fridges every night and start fresh in the morning.

Don't ever put any hot foodstuff straight into a fridge, wait until it is completely cooled first, then cover, then fridge or freeze.

Leave it too long in the chafing dish and it'll start to dry out around the edges. Mixing the rice or adding a water to the bottom of the dish to steam and keep it moist will make it become claggy, (not a word I get to use often enough). Another reason to keep the cooking to service time as short as possible.

Overcooking it will also cause it to become claggy.

Storing cooked rice at room temperature is the ideal environment for Bacillus Cereus to multiply and quickly reach toxic levels.. after this point reheating it won't be good enough to stop people getting sick.

If you have no professional experience and are going to make a habit of cooking for parties or making hot & cold buffets then a Basic Food Hygiene course is a good idea and probably a must. Wirral Met College do them and they're short and not to difficult to complete.

Don't be scared of rice. Good luck.

Re: keeping curry/rice/food warm [Re: Headcoat_TheMrs] #828906
2nd Oct 2013 8:20am
2nd Oct 2013 8:20am

P
Pinzgauer
Unregistered
Pinzgauer
Unregistered
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Zipper is right. Warmed up rice is a real no-no imho. I know of two people who were laid low by what turned out to be re-heated rice at buffet type do's. I'm not a scouse fan, but it sure is a lot safer !!

Last edited by Pinzgauer; 2nd Oct 2013 8:21am.
Re: keeping curry/rice/food warm [Re: Headcoat_TheMrs] #829179
3rd Oct 2013 10:51am
3rd Oct 2013 10:51am
Joined: Feb 2011
Posts: 297
wallasey
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nidgynoo Offline
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nidgynoo  Offline
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Posts: 297
wallasey
Do a curry and serve it with mini naan breads and also do the scouse and serve with crusty bread then you have the best of both worlds. smile

Re: keeping curry/rice/food warm [Re: nidgynoo] #829390
4th Oct 2013 12:51pm
4th Oct 2013 12:51pm
Joined: May 2011
Posts: 1,131
Upton
paxvobiscum Offline
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paxvobiscum  Offline
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Upton
Thanks for the two ideas. Will adopt them myself.

Re: keeping curry/rice/food warm [Re: Headcoat_TheMrs] #829875
6th Oct 2013 3:15pm
6th Oct 2013 3:15pm
Joined: Apr 2009
Posts: 261
New Brighton, Wallasey
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Nighteyes Offline
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Nighteyes  Offline
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Joined: Apr 2009
Posts: 261
New Brighton, Wallasey
pretty much all rice steamers come with a keep warm function,
we bought a Tefal one from Costco it does all different kinds of rice, keeps warm, is a steamer and a slow cooker too and have never done us wrong


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