Tips for Transporting Food

I recently had to prepare a food for a potluck dinner that was attended by at least 100 members of a Missouri stream team near Eminence, Missouri. That is a 6 hour trip from home. I decided to fix Deviled Eggs - 7 dozen of them! But I had to figure out how to transport them. This idea worked sooo well, that I am going to repeat it for a family reunion in July.

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Boil the eggs, peel them and slice them in half. As you slice them, empty the yolks into a large bowl, and put the halves back together and return to the carton. Use the foam cartons since they may stick to the fiber cartons. Set these in the fridge, Use your electric mixer to mash the yolks and add the mayo and any other ingredients from your favorite recipe. When the yolk mixture is smooth, spoon it into sandwich size ZipLock bags. I used two bags for my 7 dozen. Store in the fridge along with the cartons of egg whites. Fill empty bottles with water and freeze. Or use the Blue Ice packets if you have them. Ice is not a good idea here because you don't want your eggs to be submerged in melting ice.

To transport, pack the egg cartons and bags of egg yolk in coolers fitting as many bottles of frozen water as the cooler will hold. When you are ready to put them on the table, remove the egg white halves to plates, cut a small corner off the bags of yolks and squeeze into the whites. The final touch was a sprinkle of paprika on each half. They transported without damage and were devoured in short order. Guess next year I will have to take 9 dozen!

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Source: My experiment that was more successful than I had hoped.

By Harlean from Hot Springs, Arkansas

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To stop spills when moving a casserole dish, stretch a rubber band from each handle to the knob on the pot lid.The lid will stay secure and it will be easier to carry.

Securing Pot Lid

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It's the holiday season! A lot of us are probably doing some cooking and then transporting the foods to our family or friends homes.

An InstantPot inside a recycled cardboard box.

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Consumer Advice Shopping Food & KitchenApril 22, 2012
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