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Keeping boiled potato warm
How should I cook bacon in an oven?What's the best time and temperature for tenderness when baking red potatoes?Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?Potato parts in the ovenSafe to leave oven on at 180F while at work to cook ribs?Two Dishes at onceWhat is a reasonable temperature for slow cooked beef spareribs?When a recipe calls to reduce oven temperature mid-cooking, should you leave the door ajar until the oven reaches said temperature?How can I roast/heat all these foods for one meal?What exactly do all the extra modes on my oven do?
I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low temperature work?
oven
edited Mar 16 at 14:57
mech
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asked Mar 16 at 14:03
LorraineLorraine
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I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low temperature work?
oven
edited Mar 16 at 14:57
mech
2,14031621
asked Mar 16 at 14:03
LorraineLorraine
111
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low temperature work?
oven
edited Mar 16 at 14:57
mech
2,14031621
asked Mar 16 at 14:03
LorraineLorraine
111
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low temperature work?
oven
oven
edited Mar 16 at 14:57
mech
2,14031621
asked Mar 16 at 14:03
LorraineLorraine
111
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited Mar 16 at 14:57
mech
2,14031621
asked Mar 16 at 14:03
LorraineLorraine
111
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited Mar 16 at 14:57
mech
2,14031621
edited Mar 16 at 14:57
mech
2,14031621
edited Mar 16 at 14:57
mech
2,14031621
2,14031621
asked Mar 16 at 14:03
LorraineLorraine
111
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked Mar 16 at 14:03
LorraineLorraine
111
asked Mar 16 at 14:03
LorraineLorraine
111
111
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Lorraine is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
2 Answers
2
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oldest
votes
There are three things to consider. The first two are food safety.
Temperature: You say warm oven, but in order for food to be held for extended periods of time safely they need to be held at over 140° F. (source)
Time: Once you are no longer maintaining a safe temperature you have a short period of time before it is considered unsafe. Approximately 4 hours. This includes time it is sitting out for service.
Dried Boiled Potatoes: If you keep the potatoes in the oven they may dry out. although this is fairly preventable by covering and adding a touch extra moisture. This is also the least important of the three concerns as it doesn't constitute a danger.
I would recommend doing the boiling shortly before service. The actual cooking is not the hardest part of making boiled potatoes. The peeling and cutting is. Simply prep your potatoes in advance (even the day before) and store them in cold water to prevent them spoiling. Then rinse and boil just before. You shouldn't need more than 30 minutes to an hour for that quantity.
There is also another option (pointed out by GdD in comments), of preparing them in full and refrigerating them. Then it is a simple matter of reheating them just before serving. This may be your most ideal option because almost all of the work can be done before hand.
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
add a comment |
If you have access to an immersion circulator (sous vide), bagging your potatoes and holding them in a temperature controlled water bath is by far the best method to ensure safety and quality. You'll need a temperature of at least 194F (90C) to cook the potatoes sous vide, however, you can cook them traditionally if you like. Then, as long as you hold them in the water bath between 140F (60C) and somewhere below 194F (90C), depending on how hot you want them, they should be ready to serve for a couple of hours, at least. If you choose to mash, this is also a superior holding method.
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
1
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
2
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
2
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
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active
oldest
votes
There are three things to consider. The first two are food safety.
Temperature: You say warm oven, but in order for food to be held for extended periods of time safely they need to be held at over 140° F. (source)
Time: Once you are no longer maintaining a safe temperature you have a short period of time before it is considered unsafe. Approximately 4 hours. This includes time it is sitting out for service.
Dried Boiled Potatoes: If you keep the potatoes in the oven they may dry out. although this is fairly preventable by covering and adding a touch extra moisture. This is also the least important of the three concerns as it doesn't constitute a danger.
I would recommend doing the boiling shortly before service. The actual cooking is not the hardest part of making boiled potatoes. The peeling and cutting is. Simply prep your potatoes in advance (even the day before) and store them in cold water to prevent them spoiling. Then rinse and boil just before. You shouldn't need more than 30 minutes to an hour for that quantity.
There is also another option (pointed out by GdD in comments), of preparing them in full and refrigerating them. Then it is a simple matter of reheating them just before serving. This may be your most ideal option because almost all of the work can be done before hand.
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
add a comment |
There are three things to consider. The first two are food safety.
Temperature: You say warm oven, but in order for food to be held for extended periods of time safely they need to be held at over 140° F. (source)
Time: Once you are no longer maintaining a safe temperature you have a short period of time before it is considered unsafe. Approximately 4 hours. This includes time it is sitting out for service.
Dried Boiled Potatoes: If you keep the potatoes in the oven they may dry out. although this is fairly preventable by covering and adding a touch extra moisture. This is also the least important of the three concerns as it doesn't constitute a danger.
I would recommend doing the boiling shortly before service. The actual cooking is not the hardest part of making boiled potatoes. The peeling and cutting is. Simply prep your potatoes in advance (even the day before) and store them in cold water to prevent them spoiling. Then rinse and boil just before. You shouldn't need more than 30 minutes to an hour for that quantity.
There is also another option (pointed out by GdD in comments), of preparing them in full and refrigerating them. Then it is a simple matter of reheating them just before serving. This may be your most ideal option because almost all of the work can be done before hand.
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
add a comment |
There are three things to consider. The first two are food safety.
Temperature: You say warm oven, but in order for food to be held for extended periods of time safely they need to be held at over 140° F. (source)
Time: Once you are no longer maintaining a safe temperature you have a short period of time before it is considered unsafe. Approximately 4 hours. This includes time it is sitting out for service.
Dried Boiled Potatoes: If you keep the potatoes in the oven they may dry out. although this is fairly preventable by covering and adding a touch extra moisture. This is also the least important of the three concerns as it doesn't constitute a danger.
I would recommend doing the boiling shortly before service. The actual cooking is not the hardest part of making boiled potatoes. The peeling and cutting is. Simply prep your potatoes in advance (even the day before) and store them in cold water to prevent them spoiling. Then rinse and boil just before. You shouldn't need more than 30 minutes to an hour for that quantity.
There is also another option (pointed out by GdD in comments), of preparing them in full and refrigerating them. Then it is a simple matter of reheating them just before serving. This may be your most ideal option because almost all of the work can be done before hand.
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
There are three things to consider. The first two are food safety.
Temperature: You say warm oven, but in order for food to be held for extended periods of time safely they need to be held at over 140° F. (source)
Time: Once you are no longer maintaining a safe temperature you have a short period of time before it is considered unsafe. Approximately 4 hours. This includes time it is sitting out for service.
Dried Boiled Potatoes: If you keep the potatoes in the oven they may dry out. although this is fairly preventable by covering and adding a touch extra moisture. This is also the least important of the three concerns as it doesn't constitute a danger.
I would recommend doing the boiling shortly before service. The actual cooking is not the hardest part of making boiled potatoes. The peeling and cutting is. Simply prep your potatoes in advance (even the day before) and store them in cold water to prevent them spoiling. Then rinse and boil just before. You shouldn't need more than 30 minutes to an hour for that quantity.
There is also another option (pointed out by GdD in comments), of preparing them in full and refrigerating them. Then it is a simple matter of reheating them just before serving. This may be your most ideal option because almost all of the work can be done before hand.
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
edited Mar 16 at 19:27
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
answered Mar 16 at 15:01
bruglescobruglesco
2,5141723
2,5141723
add a comment |
add a comment |
If you have access to an immersion circulator (sous vide), bagging your potatoes and holding them in a temperature controlled water bath is by far the best method to ensure safety and quality. You'll need a temperature of at least 194F (90C) to cook the potatoes sous vide, however, you can cook them traditionally if you like. Then, as long as you hold them in the water bath between 140F (60C) and somewhere below 194F (90C), depending on how hot you want them, they should be ready to serve for a couple of hours, at least. If you choose to mash, this is also a superior holding method.
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
1
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
2
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
2
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
add a comment |
If you have access to an immersion circulator (sous vide), bagging your potatoes and holding them in a temperature controlled water bath is by far the best method to ensure safety and quality. You'll need a temperature of at least 194F (90C) to cook the potatoes sous vide, however, you can cook them traditionally if you like. Then, as long as you hold them in the water bath between 140F (60C) and somewhere below 194F (90C), depending on how hot you want them, they should be ready to serve for a couple of hours, at least. If you choose to mash, this is also a superior holding method.
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
1
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
2
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
2
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
add a comment |
If you have access to an immersion circulator (sous vide), bagging your potatoes and holding them in a temperature controlled water bath is by far the best method to ensure safety and quality. You'll need a temperature of at least 194F (90C) to cook the potatoes sous vide, however, you can cook them traditionally if you like. Then, as long as you hold them in the water bath between 140F (60C) and somewhere below 194F (90C), depending on how hot you want them, they should be ready to serve for a couple of hours, at least. If you choose to mash, this is also a superior holding method.
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
If you have access to an immersion circulator (sous vide), bagging your potatoes and holding them in a temperature controlled water bath is by far the best method to ensure safety and quality. You'll need a temperature of at least 194F (90C) to cook the potatoes sous vide, however, you can cook them traditionally if you like. Then, as long as you hold them in the water bath between 140F (60C) and somewhere below 194F (90C), depending on how hot you want them, they should be ready to serve for a couple of hours, at least. If you choose to mash, this is also a superior holding method.
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
edited Mar 16 at 19:04
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
answered Mar 16 at 15:23
moscafjmoscafj
26.5k13976
26.5k13976
1
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
2
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
2
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
add a comment |
1
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
2
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
2
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
1
1
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
There's no mention in the question of mashing, only boiling.
– Chris H
Mar 16 at 17:47
2
2
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
@ChrisH ...hmmm fair point....somehow missed that. Same technique applies, I will update.
– moscafj
Mar 16 at 19:03
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
How will this work for 15-30 lbs. (or more) of potatoes that it would take to feed 60 people?
– Debbie M.
Mar 16 at 20:38
2
2
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
@DebbieM. a cooler, or other large container, and multiple bags. I've used the technique for 150.
– moscafj
Mar 17 at 1:06
add a comment |
Lorraine is a new contributor. Be nice, and check out our Code of Conduct.
Lorraine is a new contributor. Be nice, and check out our Code of Conduct.
Lorraine is a new contributor. Be nice, and check out our Code of Conduct.
Lorraine is a new contributor. Be nice, and check out our Code of Conduct.
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