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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 03-20-2011, 03:21 PM   #1
chachahut
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Default Holding collard greens

Quick question:

If you serve collard greens, how do you hold them throughout the day? I use a heated holding unit for my hot sides, but have heard collards can start reeking over time.

Any advice would be greatly appreciated.
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Unread 03-20-2011, 07:47 PM   #2
nitelightboy
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Have you thought about only keeping a small batch hot? Maybe enough for 15-20 servings. Leave those in the warmer and refrigerate the rest. Heat up another batch in the oven as you get low....I believe that's how the place my wife works holds theirs.
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Unread 03-21-2011, 09:32 AM   #3
chachahut
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I'm thinking that might just be the way to go - like how we do our beans. We make up 40# batches & baked off 5# at a time for the holding unit.

thanks.
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Unread 03-21-2011, 09:37 AM   #4
nitelightboy
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Anytime.
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