We are sure that you have all been in a situation where you have had to travel with a bring a dish beside you or carefully balanced in the back seat. Many of the time in situations like these we are sure that you have asked yourself “What can I bring that won’t spill, leak or taste disgusting by the time we get there?” Luckily, there are lots of recipes you can make, and by following the rules below, you can make it to your destination mess-free.
Here are a few tips you can easily follow that may help:
Rule 1: Choose something easy. If you’re making something that must be served warm, make sure your dish can withstand being cooled and reheated. Hearty vegetable dishes such as mashed potatoes or baked sweet potatoes are perfect. So are stuffings and rice pilafs.
Rule 2: Make it ready-to-go. Kitchen counter and oven space is always limited, so try to cut everything before arriving and use cookware that can be microwaved.
Rule 3: Don’t overfill. Make sure the container is appropriate for the amount of food and leave a little space at the top in case the road gets bumpy or you have to make a sudden stop. Spills can occur easily in the car, so use tight-fitting lids. If you’re using a casserole dish, wrap it tightly in plastic wrap. You may also want to set it in a box for extra protection.
Rule 4: Use a cooler. If your dish has to be refrigerated, pack items in a cooler with ice packs or in an insulated bag. It should be fine for a few hours.
Rule 5: Consider a pie. Pies and cheesecakes are often best eaten 1 to 2 days after baking, which makes them great for traveling—you can bake ahead and have your dish taste perfect on T-day. Try to put them in a pie carrier or a round plastic container, or set them in a box. Also, make sure they are completely cool so fillings will set.
Rule 6: Add finishing touches when you get there. Nuts and garnishes can get soggy, so for the best flavor, top off your dish right before you serve it.
Original Article: www.womansday.com/food-recipes/food-drinks/