Heating up sides at the reception

Re: Heating up sides at the reception

• fwtx5815 member

  

  December 2014

  Can you ask the catering company that is presumably preparing the food? This is stuff that a professional should answer for you in order to avoid food poisoning resulting from storing the food at improper temps

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   fka dallasbetch 

  
  

  
  

  
  

  
  

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• chibiyui member

  

  December 2014

  aubreyheckrote said:

  We are having our reception at a hall with the use of their large kitchen. We're having hot fried and grilled chicken as the main part. How do you suggest we keep that hot? Keeping it in the aluminum pans in the ovens at a low temp? Those sterno things? And one side will be canned sweet corn, which will be put into metal/aluminum pans. How should we heat that up? In the oven? What temp? Thanks for any advice!
  

  Snarky answer. " that's what your caterer is for."
  
  Non snarky answer. " are you self catering? Who is responsible for putting the food out for guests to eat? How lo g between the food being delivered and guests being served? Generally chafing dishes with stereo cans ate safe, but who is monitoring it? Is the sweet corn from a grocery store can or home canned? Usually we heat up our corn on the stove. How many people are you expecting? "
  
  There's a lot more information needed to give you accurate answers.

  
  

  
  

  
  

  
  

  

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• mikenberger member

  

  December 2014

  All signs point to:
  
  Stuff your caterer should worry about.

  
  

  
  

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• MGP member

  

  December 2014

  aubreyheckrote said:

  We are having our reception at a hall with the use of their large kitchen. We're having hot fried and grilled chicken as the main part. How do you suggest we keep that hot? Keeping it in the aluminum pans in the ovens at a low temp? Those sterno things? And one side will be canned sweet corn, which will be put into metal/aluminum pans. How should we heat that up? In the oven? What temp? Thanks for any advice!
  

  
  Answering this with no snark (I promise): If you don't know the answers to these questions, you should not be doing this. Find and hire someone who is trained, qualified, and most importantly insured.

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• JoanE2012 member

  

  December 2014

  MGP said:

  aubreyheckrote said:

  We are having our reception at a hall with the use of their large kitchen. We're having hot fried and grilled chicken as the main part. How do you suggest we keep that hot? Keeping it in the aluminum pans in the ovens at a low temp? Those sterno things? And one side will be canned sweet corn, which will be put into metal/aluminum pans. How should we heat that up? In the oven? What temp? Thanks for any advice!
  

  
  Answering this with no snark (I promise): If you don't know the answers to these questions, you should not be doing this. Find and hire someone who is trained, qualified, and most importantly insured.

  This.  Please, please, please don't mess around with food and temperatures if you don't know what you're doing.  It's hard when you're serving a crowd, but that's what professionals are for! Food is usually the thing that people remember from a wedding.  You don't want to be remembered for the wedding with cold food or worse - the one where people got sick.

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• mlg78 member

  

  December 2014

  I highly doubt she's using a caterer or she wouldn't be asking about "those sterno things" and telling us about her delicious "canned sweet corn".  That being said, please find it in your budget to hire a caterer to do this. Your reception menu isn't complicated so it shouldn't cost you much but it'll save you a TON of stress.

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• AddieCake member

  

  December 2014

  I agree that if you don't know what you're doing, you definitely shouldn't do this.

  What did you think would happen if you walked up to a group of internet strangers and told them to get shoehorned by their lady doc?~StageManager14

  

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• atlastmrsg member

  

  December 2014

  What everyone else said.

  
  

  And...

  
  

  A caterer could also handle things like an upgrade to grilled corn on the cob instead of canned.

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• lovegood90 member

  

  December 2014

  If you have a caterer, the answer is to ask your caterer.

  If you don't have a caterer, the answer is to get a caterer.

  Formerly martha1818

  

  
  

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• Maggie0829 member

  

  December 2014

  Get a caterer.  I don't care if you cooked Thanksgiving for 15 of your family members. This is not the same, unless of course you are only inviting 15 people to your wedding.

  
  

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• lyndausvi mod

  

  December 2014 edited December 2014

  It concerns me that someone is asking how to heat up canned corn.   There is nothing wrong with canned corn, it's a great on the budget.  But if  you do not know how to heat up canned corn I'm a little concerned on how the fried chicken is going to come out.  

  
  

  
  

  Anyway, to keep the food warm until you need to use them you need to use oven on low heat and/or hot boxes.  Not sure how big the kitchen is, let alone the oven, so you might need a hot box.   You can rent these from a party rental store.  This is a picture of a small one, they come bigger.  Some you plug in, others you use sternos to heat up the box.

  
  

  
  

  
  

  
  

  
  

  
  

  
  

   Then use one of these for the buffet (I'm assuming its a buffet).

  
  

  
  

   

  
  

  
  

  ETA - Food safety is very important.  Please take this seriously.  No one wants to remember your wedding as the wedding where they got food poisioning. 

  
  

  
  

  
  

  
  

  
  

  
  

  What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests.  Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated. 
  

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