I'm going to be in a chili cook-off at work on Thursday. I start work at 4am. The serving time is 11am. I have a break at 9am. The chili is going to be served in slow cookers.
I know that a slow cooker isn't a good method to reheat food. So, I'm having a hard time deciding how to get my chili ready to be served in a safe manner. I doubt that the other contestants are even considering this.
My options as I see it are to:
A. Reheat the prepared chili close to temp before I leave work in the slow cooker(and hope that it doesn't spill out in transit). Then use the keep warm setting for 7 hours.
B. Bring the chili in separate containers from the slow cooker. At break time, I microwave the containers to get them somewhat hot. Then, I add them to the slow cooker and heat at low or high for 2 hours.
Are there other options that I am not considering? I know that one contestant is going to keep his chili in a slow cooker in his car. Then get it out at break time and heat on low for 2 hours. I think the ambient temperature is going to be close to 40 degrees F or lower that day for the lowest temp of the day. So, it should be safe on that front? But, I don't think it would get hot enough to serve in that time frame.
FYI, I am planning to use beans in the chili. I am in the middle of cooking it now. I usually add them near the end so that they don't turn to mush. I fear that if I use option A, that might happen. I am considering using option B and then adding the beans at 9am.
Please help!
I know that a slow cooker isn't a good method to reheat food. So, I'm having a hard time deciding how to get my chili ready to be served in a safe manner. I doubt that the other contestants are even considering this.
My options as I see it are to:
A. Reheat the prepared chili close to temp before I leave work in the slow cooker(and hope that it doesn't spill out in transit). Then use the keep warm setting for 7 hours.
B. Bring the chili in separate containers from the slow cooker. At break time, I microwave the containers to get them somewhat hot. Then, I add them to the slow cooker and heat at low or high for 2 hours.
Are there other options that I am not considering? I know that one contestant is going to keep his chili in a slow cooker in his car. Then get it out at break time and heat on low for 2 hours. I think the ambient temperature is going to be close to 40 degrees F or lower that day for the lowest temp of the day. So, it should be safe on that front? But, I don't think it would get hot enough to serve in that time frame.
FYI, I am planning to use beans in the chili. I am in the middle of cooking it now. I usually add them near the end so that they don't turn to mush. I fear that if I use option A, that might happen. I am considering using option B and then adding the beans at 9am.
Please help!