Food road rules!

 

The smell of cinnamon and spice infuses the air creating happiness and anticipation for a great pumpkin pie. It is holiday time and “what’s for dinner” is the question you hear everyone asking.

I’m a southern girl and etiquette states when invited to dinner bring something yummy. Or at least ask, “What can I bring?”

With manners and your special dish in hand, you hit the road, board a plane or jump on the train – heading to meet family and friends for holiday traditions.

But wait! Before packing your lip-smacking treats, there are food road rules to consider.

– Have a cooler to keep items cold – the size depends on how much food you are packing – large enough for food and ice to fit inside with a tightly sealed top.

– Keep cold items at 40F or lower when traveling over 45 minutes

– When flying this becomes one of your carry-on bags. Size makes a difference and contents must fit under the seat in front of you or in the overhead compartment.

-Perishable foods must stay at or near room temperature – better to transport them in a cold pack or cooler.

-Perishable foods can stay at or near room temperature two hours or less.

-The general rule is to keep cold foods cold and warm foods warm.

– If traveling for more than two hours, the warm food should be placed in a cooler and heated when you arrive at your dinner location.

– Wrap warm and hot foods in foil and large towels for insulation. There are travel packs for both warm and cold foods. Pick-up a couple to have on hand – you can never have too many!

– How to pack a cooler:

Pack bulky items first (casseroles, meats, containers). Next fill in spaces with smaller items and things packed in more flexible packaging. Follow up with ice all round and on top of items.

No over-packing – #1 cooler tip (again) A tight seal is a must!

– No partial prep for the star of holiday dinners – the turkey! It is not a good idea to start cooking the big bird thinking this will speed up dinnertime when you arrive. There are three really good reasons why you should not partially cook it: dry, dry, and dry tasteless meat and food-borne bacteria.

And, another no-no is pre-cooked stuffing. Just not a good idea!

– Ok, if you simply must arrive with both hands full, rush to the kitchen with a 20 pound bird here are a couple of tips: It is recommended you cook it completely. Carve it, wrap it and store it in containers that will travel in a cooler. Place the turkey in the refrigerator until time to travel. When you pack up – place it in the cooler with ice and hit the road. Re-heat at 325 degrees when you arrive at your destination. And, if you saved some of the drippings from cooking now is a good time to drizzle the turkey with some of its own juices.

– Side dishes transform you into the hostess with the most-ess. Prepare them the day before, pack and refrigerate, reheat and present it to the table with your very own style and finesse.

– They travel easily in the cooler, they stack well and you can cook and carry in the same dish. Wow!

– They have a perfect spot on the bottom of the cooler surrounded by ice.

– There are some foods that are not good travel mates: dishes containing eggs dishes, dairy products or mayonnaise.

-The best option is pies. They pack easy, you can make them two days in advance and everyone loves a great dessert. Cakes and cookies make great contributions too! They do not pack as well as a pie – they may crumble, but they are good in pieces or whole. Yum!

– To be the perfect “guest with a dish” here are a few general rules to remember: Holiday dinners usually have limited stove, oven and counter space. Take that into consideration with your choice of dishes.

– Tighten tops and lids to avoid spills

– Boxes make great carry containers to keep them upright and car seats clean.

– Add finishing touches at your destination!

– If you’re saying “I’m flying to my destination!”

Here are quick tips – If you need to carry a cooler, this will be one of your carry-on items. The size must fit under the seat in front of your or in the overhead compartment

– Security requirements remain the same with yummy food. Liquids, gels and water (liquid)-based foods fall under the same requirement and limitations as lotions, water, etc.

The container can be no larger than 3 oz. and must fit in a 1-quart plastic bag.

This does include jelly and jams, gravy and sauces.

Happy journey with your favorite dish!

Enjoy these tips year round – when you must apply Food Road Rules.