For most bachelors, this is the season when you are likely to eat more raw foods than at any other time in the year. Between dips, vegetables, and even sushi, you are more likely to eat something healthy and raw at this time of year, usually as part of a party tray. While a lot of them are professionally created, there are also a lot of them that are made at home. Before you make your own trays of food, you may want to keep in mind all of the possible issues with putting out a tray.
First off, realize that this is not to warn you off of party trays in general. Most trays are perfectly fine, and the food on them can stay out unattended for a lot longer than the prescribed time. This especially applies to trays kept in cold houses, or in otherwise cold areas. Other kinds of trays, such as cookies and vegetables, do well no matter where they are placed. All told, most trays do well, but it helps to know the limits when you yourself are putting out the food.
You need to be very careful when you put out eggs, meat, and cheese. Eggs are very good at picking up germs, even cooked. Deviled eggs should be kept refrigerated until served, and should be among the first appetizers used, and should not be kept out for more than two hours. If you want cheese slices, use thin slices of hard cheese; processed cheese slices have the shortest shelf life on a platter, and the separation of oil gives them an unattractive greasy appearance that keeps people from eating them very quickly. Hard cheeses will dry out if kept out too long, making them leathery and essentially inedible if kept out too long. Cheeses should be kept refrigerated until served, and only put out for two hours, but absolutely no longer than three.
Meats are a weird one. Dried meats have been cured, allowing them to stand longer, usually for a number of hours, but some, like salami and pepperoni, can sweat oil; those meats should be avoided or used quickly. Wetter meats, such as pastrami, corned beef, and roast beef, should be the first put out and usually have a shelf life of under two hours. Barbecued, grilled, and roasted meats can last for a long time, especially under a heat lamp, but need to be watched; they can dry out and may need to be replaced if they get too dry (they can also be re-sauced and basted as needed, but avoid doing too many times). Fried foods can usually stand the test of time, but may be get too greasy after a few hours.
Vegetables are the staple of party trays, but can wilt over even a few hours if not kept in ice or otherwise kept wet. Dips are going to be your problem child: Odds are good that if someone does suffer food poisoning, it was because of the dip. Keep the warm dips really warm, at 140 degrees or hotter if possible, and replace as needed. A common problem with warm dips is the potential for drying out or forming a crust; keep them stirred up and moist at all times. For cold dips, use pasteurized cream cheese and sour cream and they should be able to last the entire party.
Even breads and pastries can be a problem if you let them dry out. A humidifier on the lowest setting in the area should help, but keep in mind that it's a plus/minus: It may keep the bread soft, but it can also encourage bacteria growth, especially if the area has any warmth. As such, if you do use a humidifier the bread has an effective life of the bread should be no more than two hours to keep it safe.
All of this may seem like it add a little work to the party, and it does. However, it not only makes your party trays look better longer, but it also keeps your guests safe from food poisoning. All of this makes you look great as a host, and gives you that slight reputation bonus. If you want a reputation as the best host, these details are worth keeping track of. This makes your parties the best to go to, and that can give a great reputation among your friends, making your place the place to be during holidays.
First off, realize that this is not to warn you off of party trays in general. Most trays are perfectly fine, and the food on them can stay out unattended for a lot longer than the prescribed time. This especially applies to trays kept in cold houses, or in otherwise cold areas. Other kinds of trays, such as cookies and vegetables, do well no matter where they are placed. All told, most trays do well, but it helps to know the limits when you yourself are putting out the food.
You need to be very careful when you put out eggs, meat, and cheese. Eggs are very good at picking up germs, even cooked. Deviled eggs should be kept refrigerated until served, and should be among the first appetizers used, and should not be kept out for more than two hours. If you want cheese slices, use thin slices of hard cheese; processed cheese slices have the shortest shelf life on a platter, and the separation of oil gives them an unattractive greasy appearance that keeps people from eating them very quickly. Hard cheeses will dry out if kept out too long, making them leathery and essentially inedible if kept out too long. Cheeses should be kept refrigerated until served, and only put out for two hours, but absolutely no longer than three.
Meats are a weird one. Dried meats have been cured, allowing them to stand longer, usually for a number of hours, but some, like salami and pepperoni, can sweat oil; those meats should be avoided or used quickly. Wetter meats, such as pastrami, corned beef, and roast beef, should be the first put out and usually have a shelf life of under two hours. Barbecued, grilled, and roasted meats can last for a long time, especially under a heat lamp, but need to be watched; they can dry out and may need to be replaced if they get too dry (they can also be re-sauced and basted as needed, but avoid doing too many times). Fried foods can usually stand the test of time, but may be get too greasy after a few hours.
Vegetables are the staple of party trays, but can wilt over even a few hours if not kept in ice or otherwise kept wet. Dips are going to be your problem child: Odds are good that if someone does suffer food poisoning, it was because of the dip. Keep the warm dips really warm, at 140 degrees or hotter if possible, and replace as needed. A common problem with warm dips is the potential for drying out or forming a crust; keep them stirred up and moist at all times. For cold dips, use pasteurized cream cheese and sour cream and they should be able to last the entire party.
Even breads and pastries can be a problem if you let them dry out. A humidifier on the lowest setting in the area should help, but keep in mind that it's a plus/minus: It may keep the bread soft, but it can also encourage bacteria growth, especially if the area has any warmth. As such, if you do use a humidifier the bread has an effective life of the bread should be no more than two hours to keep it safe.
All of this may seem like it add a little work to the party, and it does. However, it not only makes your party trays look better longer, but it also keeps your guests safe from food poisoning. All of this makes you look great as a host, and gives you that slight reputation bonus. If you want a reputation as the best host, these details are worth keeping track of. This makes your parties the best to go to, and that can give a great reputation among your friends, making your place the place to be during holidays.
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