Retaining creaminess in chafing dishes / hot hold

SmoothBoarBBQ · 01-12-2019, 10:59 AM

Hey All,

I've noticed that when I do hot sides for my lunch service they tend to dry out a bit in the chafing dish. Specifically Mac and Cheese, and Potato Surprise (creamy mashed potato dish). They are perfectly cream when I put them in the chafing dish, but after ~30 minutes of lunch service they start to dry out pretty quickly.

I've started making these dishes extra creamy to help the problem, but it seems like they still dry out pretty quickly. Outside of adding milk during service is there anything else I could do to help with the issue?

medic92 · 01-12-2019, 12:36 PM

For the mac & cheese we just started making smaller amounts. I boil the same amount of mac noodles but only make a 1/4 batch. When it gets below half I start heating the cream and melting the cheese for another 1/4 batch. It also cuts down on waste.

**Edit**

That's on the food trailer of course. For catering we just make it extra creamy and only use one sterno heater instead of two.

Cook · 01-12-2019, 12:40 PM

I would first suggest you turn your steam table down. Remember, you only have to hold at 135...and if you use a time chart/label, you don't even have to hold at 135.

SmoothBoarBBQ · 01-12-2019, 01:45 PM

Thanks guys, much appreciated. It's always just habit that I use (2) sternos per chafing dish, but I'll try just using one and see how well that works. I will also give the smaller batches a shot...make sense.

Bbq Bubba · 01-22-2019, 07:30 AM

Chafing dish?
Time for a steam well.

Bulldog316 · 01-22-2019, 12:46 PM

I add milk into the Mac when it stiffens up and it's always worked great for me

DECENT BBQ · 02-12-2019, 05:46 PM

Quote:

Originally Posted by Bulldog316

I add milk into the Mac when it stiffens up and it's always worked great for me

This, and butter. Same with scalloped potatoes. For Beans, you can just add more water to them. Most all sides I cut the previous days leftovers with the fresh batch, and have had good results.

Are you wrapping the pans with plastic and or foil? It helps to wrap them and peel it back as needed as the pan gets empty from service.

Devin_matthew2 · 02-13-2019, 11:32 PM

Small batches and not over heating are both great ideas. You can keep them covered until its time to change out the dish. You could try adding a couple Tablespoons of mayonnaise too when you make it. I do this when I make mac and cheese and it doesn't affect the flavor at all.

food4thot · 02-15-2019, 07:32 PM

Use a water pan with your chaffing dish setup and drying out won't be a problem.

Tinybud · 03-06-2019, 03:55 PM

We started using the plastic liners for chafing pans. Wether we are using steel pans of disposable pans. Everything retains more moisture. Use them for everything except beans.

01-12-2019, 10:59 AM	#1
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	Retaining creaminess in chafing dishes / hot hold Hey All, I've noticed that when I do hot sides for my lunch service they tend to dry out a bit in the chafing dish. Specifically Mac and Cheese, and Potato Surprise (creamy mashed potato dish). They are perfectly cream when I put them in the chafing dish, but after ~30 minutes of lunch service they start to dry out pretty quickly. I've started making these dishes extra creamy to help the problem, but it seems like they still dry out pretty quickly. Outside of adding milk during service is there anything else I could do to help with the issue? __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

01-12-2019, 12:36 PM	#2
medic92 is one Smokin' Farker Join Date: 02-24-16 Location: Mount Sterling, IL Name/Nickname : Kevin	For the mac & cheese we just started making smaller amounts. I boil the same amount of mac noodles but only make a 1/4 batch. When it gets below half I start heating the cream and melting the cheese for another 1/4 batch. It also cuts down on waste. Edit That's on the food trailer of course. For catering we just make it extra creamy and only use one sterno heater instead of two. __________________ Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle

01-12-2019, 12:40 PM	#3
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	I would first suggest you turn your steam table down. Remember, you only have to hold at 135...and if you use a time chart/label, you don't even have to hold at 135. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

01-12-2019, 01:45 PM	#4
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	Thanks guys, much appreciated. It's always just habit that I use (2) sternos per chafing dish, but I'll try just using one and see how well that works. I will also give the smaller batches a shot...make sense. __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

01-22-2019, 07:30 AM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Chafing dish? Time for a steam well. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

01-22-2019, 12:46 PM	#6
Bulldog316 Is lookin for wood to cook with. Join Date: 03-20-16 Location: Plains PA	I add milk into the Mac when it stiffens up and it's always worked great for me

02-13-2019, 11:32 PM	#8
Devin_matthew2 Wandering around with a bag of matchlight, looking for a match. Join Date: 02-17-16 Location: Summerville, SC Name/Nickname : Devin	Small batches and not over heating are both great ideas. You can keep them covered until its time to change out the dish. You could try adding a couple Tablespoons of mayonnaise too when you make it. I do this when I make mac and cheese and it doesn't affect the flavor at all.

02-15-2019, 07:32 PM	#9
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	Use a water pan with your chaffing dish setup and drying out won't be a problem. __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

03-06-2019, 03:55 PM	#10
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	We started using the plastic liners for chafing pans. Wether we are using steel pans of disposable pans. Everything retains more moisture. Use them for everything except beans. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy