Transporting food from point A to point B has never been simpler.
But properly packing and transporting food is no easy feat.
Leave it in the dish and then use tea towels or a casserole carrier.
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There are way too many things that can go wrong.
“Even if a short trip, McKenna still advises against traveling with food that’s too hot.
“Let it cool at least to warm before carrying it next door.
Be careful and ask for help!”
Put the condiments in a separate container, and dress right before serving.
Assemble Fragile Toppings On-Site
“Prepare anything you could and then assemble it on-site.
“Otherwise there really isn’t a great way to ensure it doesn’t get messed with.”
“That way, when you arrive, the frosting will stay intact without melting or shifting.
“For more delicate desserts, like those with awhipped cream topping, Jawad has a slightly different approach.
USDA.Leftovers and food safety.
