Last week, our community delved into practical challenges and solutions within the catering industry. Key discussions revolved around efficient food transportation, the reliability of portable warming cabinets, and the art of managing food quantities for large events. Members shared a wealth of experience and advice, making it a week rich in actionable insights.
This Week’s Hot Topics
What’s the Best Way to Transport Food Safely?
This discussion is buzzing with tips on maintaining food safety and quality during transit, a crucial aspect for any catering operation. Read more here
Which brands of portable warming cabinets hold temperatures best during large events?
Members are comparing experiences with different warming cabinet brands, seeking reliable options for large-scale events. Read more here
When the foam won the room
A creative discussion on using culinary foams to impress guests, highlighting both the successes and challenges encountered. Read more here
Avoiding overbuy on 150-guest buffets
Here, the community shares strategies to accurately estimate food needs, balancing abundance with waste reduction. Read more here
Thank you for being a part of our community. Let’s keep sharing and learning together.
And cold foams: charge an iSi and keep it in a slim cooler; dispense on-site — “foam is garnish, not cargo.” For hot apps, I park the siphon in a 60°C bain-marie inside the warming cabinet with a methylcellulose base; if you don’t carry hydrocolloids, a quick lecithin froth at service works but fades fast.
Switched to 0.7% gelatin + 0.15% xanthan for a cold herb foam on canapés — holds 20–30 minutes on a tray, so I’m not babysitting a siphon when the warming cabinet’s packed. I keep the base in 500 ml squeeze bottles on ice and hit it with a stick blender right before pass; for hot bites, 1% methylcellulose F50 sets fast and doesn’t weep. If you hate hydrocolloids, a soy lecithin “air” whipped in a hotel pan is quick but fragile; solid primer here: https://www.chefsteps.com/activities/foams-airs-and-suds.
And for hot canapé foams, I’ve had good results with 0.8% Methocel F50 + 0.2% xanthan in a roasted mushroom base; dispense onto 70–80°C food and it holds 12–15 minutes because, as I tell my team, “heat sets, cold relaxes.” Keep the Methocel under 1% or it gets slick — I round it out with a splash of cream or EVOO for a softer finish.
, limp foams mid-service drive me nuts. For longer transport runs, I stabilize cold savory foams by folding 20–25% mascarpone into the base, charging a 500 ml iSi, and keeping it at about 3°C; it holds 15–20 minutes on canapés so I’m not stuck at the station. If dairy’s a no-go, 1% aquafaba + 0.1–0.15% xanthan is my backup — it tastes cleaner but collapses a bit faster, @ewhite16.