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Question for caterers

 
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BiteMe
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Joined: 22 Sep 2005
Posts: 91
Location: Kingston, Washington

PostPosted: Tue Oct 18 05 10:53 pm    Post subject: Question for caterers Reply with quote

We are trying to figure out how to keep our cole slaw cold when we vend. We need to have it readily accessible and be able to have 20lbs or so at hand at all times. Any help would be great. We need to have it so we can just lift a lid and scoop away.
Mike
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Dave



Joined: 06 Oct 2005
Posts: 14
Location: Central Illinois

PostPosted: Wed Oct 19 05 12:07 pm    Post subject: Re: Question for caterers Reply with quote

BiteMe wrote:
We are trying to figure out how to keep our cole slaw cold when we vend. We need to have it readily accessible and be able to have 20lbs or so at hand at all times. Any help would be great. We need to have it so we can just lift a lid and scoop away.
Mike


Buy deep buss tubs w/lids (what they use in restaurants to clear the tables into), set your slaw container in the tub, surround with crushed ice, put lid on it. And it helps the ice last a lot longer if you keep it out of the sun.

Dave
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smokin Jim
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Joined: 07 Feb 2005
Posts: 449
Location: Saskatchewan, Canada

PostPosted: Wed Oct 19 05 12:40 pm    Post subject: Reply with quote

If you already have it mixed up, just put it into large plastic bags and place in a cooler on ice. I do this all the time, in fact we only mix small amounts at a time as required. When catering for larger crowds and you don't know how much you will need, this is the way to go.
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BiteMe
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Joined: 22 Sep 2005
Posts: 91
Location: Kingston, Washington

PostPosted: Wed Oct 19 05 10:38 pm    Post subject: Reply with quote

Thanks for the tips.
Mike
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