Just because certain meals are available for delivery doesn’t mean they travel well. Here’s how to stack the odds in your favour.
When you’re looking to expand your go-to roster of delivery eats beyond pizza and Chinese food , the process can be more challenging than meets the eye. Just because popular restaurant meals are available for delivery doesn’t mean they’ll successfully handle the journey., a lead chef of online culinary arts and food operations at the. “Some favourite preparations are really time-sensitive, with soup being at one end of the spectrum and soufflé at the other.
If receiving your meat ready-to-go is a must, you can “ask to have it sliced, half-cooled and wrapped in foil, with any sauces kept on the side,” Clark said. Your order won’t get to you piping hot, but the odds of your meat being overcooked by the time it hits your doorstep will be minimised.The hot, moist environment of a to-go container doesn’t affect pulled pork in a negative way, Matijevich said, so no need to worry about the meat drying out or ending up rubbery.
Cold sandwiches tend to involve a lot of wet ingredients and dressings, all of which can turn bread into a slimy sog-fest.“Anything mayo-bound should be kept separate from the bread until you’re ready to eat it,” Clark said. “The paper absorbs some of the oil, the foil keeps it hot, while the plastic acts as a second insulator ,” Clark said.“In general, seafood isn’t the greatest delivery option because the texture can change fast with temperature variations,” Clark said. “The steam effect from takeout containers will not only keep it cooking, but make the texture mushy or rubbery.”Really, the only way around this issue would be to have your seafood cooked, then fully cooled before it’s packaged for travel.
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