Working professionally in the food services I can say that heating food in such a fashion is extremely dangerous. There are guidelines issued by the health department on proper times and temperatures you have to bring food to, to be considered safe to eat. Just because it's pre-cooked doesn't mean you can just re-heat it in any old fashion. Digital thermometers, proper use of the pans, and the correct equipment is required for safe food preparation.
agreed! I have been cooking over 28 years.. in all manner of food service establishments.. and I only watched this vid cause Im starting my own food cart business.. and was looking for info I "MIGHT NOT KNOW" and seems I found the same issue.. I am cooking hot dogs and sausages right now for my sales.. and I always bring them to 155 at least but yes 165 before I serve and fast on a char broilerer or in a pan that is boiling.. and then hold in a steamer.. this guy is showing some weird info.. wtf is he spraying into the pan? a non stick pan spray and saying hes treating the pan? its either stainless steel or food grade cooking aluminum steam pans.. and hmm they are not cast iron and need "treating" lol and a small amount of oil added to any such said surface wont last long due to temperature and friction from food..
@@desperatedave3573 hello, im having the same issues, how are you going about heating your dogs to serving temp? im doing a dog/premade concession stand. I went through training but i dont have actual life experience. Any help on this issue or on your overall process, if you'd like to share would be greatly appreciated.
@@dealplug5821 I actually said it all in the post you replied to ... 2 forms of bringing to temp and then how I hold it after,... and maybe you and I are not having the same issues.. I was having the same issues the original post I replied to had.. about this guy seeming to spread miss information about reheating safe practices but.. after a second watch and having used my steam wells in my hotdog cart a lil bit.. I'm not certain.. how fast his steam pans can actually come to a high 165 temp and then transfer that to the food to reheat it... it might just be whiten the ok safe time zone.. variables are.. well just that. and maybe his are really high heat.. not sure..
Thanks for showing how to use these pans! I'm having a party for 30 people and I've never used a steam table pan before. How many servings in a 8 quart steam table pan can you serve for 30 people and can I use the aluminum foil pans instead of stainless steel?
Working professionally in the food services I can say that heating food in such a fashion is extremely dangerous. There are guidelines issued by the health department on proper times and temperatures you have to bring food to, to be considered safe to eat. Just because it's pre-cooked doesn't mean you can just re-heat it in any old fashion. Digital thermometers, proper use of the pans, and the correct equipment is required for safe food preparation.
agreed! I have been cooking over 28 years.. in all manner of food service establishments.. and I only watched this vid cause Im starting my own food cart business.. and was looking for info I "MIGHT NOT KNOW" and seems I found the same issue.. I am cooking hot dogs and sausages right now for my sales.. and I always bring them to 155 at least but yes 165 before I serve and fast on a char broilerer or in a pan that is boiling.. and then hold in a steamer.. this guy is showing some weird info.. wtf is he spraying into the pan? a non stick pan spray and saying hes treating the pan? its either stainless steel or food grade cooking aluminum steam pans.. and hmm they are not cast iron and need "treating" lol and a small amount of oil added to any such said surface wont last long due to temperature and friction from food..
@@desperatedave3573 hello, im having the same issues, how are you going about heating your dogs to serving temp? im doing a dog/premade concession stand. I went through training but i dont have actual life experience. Any help on this issue or on your overall process, if you'd like to share would be greatly appreciated.
@@dealplug5821 I actually said it all in the post you replied to ... 2 forms of bringing to temp and then how I hold it after,... and maybe you and I are not having the same issues.. I was having the same issues the original post I replied to had.. about this guy seeming to spread miss information about reheating safe practices but.. after a second watch and having used my steam wells in my hotdog cart a lil bit.. I'm not certain.. how fast his steam pans can actually come to a high 165 temp and then transfer that to the food to reheat it... it might just be whiten the ok safe time zone.. variables are.. well just that. and maybe his are really high heat.. not sure..
You're overthinking
Thanks for showing how to use these pans! I'm having a party for 30 people and I've never used a steam table pan before. How many servings in a 8 quart steam table pan can you serve for 30 people and can I use the aluminum foil pans instead of stainless steel?
How long will the food stay warm for?
What’s the spray for ?