How to keep chili from burning?

Hi Everyone,

First I did read the FAQ and used the search but didn't really find what I'm looking for.  I'm hoping you can help me out here.

I have your typical hotdog cart. 3 - 1/3 pans and 2 - 1/6 pans.  The pans sit above the propane burner. I use the 1/6 pans (4in deep) for chili and kraut and they are located on the far left of the unit. In this position they do not come in contact with the flame from the burner.

The problem I am having is my chili burns even at the lowest burner setting.  How do you heat your chili?  Should I use a 6in deep 1/3 pan and fill it with 1.5in water and place the 1/6 pans in that?

Thanks for you help.

ANy time you use a double boiler set up there would be no chance of burning or scorching.  It just cant get hot enough plus theres no direct contact with the heating element.  You should be careful to make sure it stays hot enough.  The easiest method is to use 2 hotel pans.  One shallower than the other.  Put the water in the deeper one and insert the shallow pan on top.

Dry heat is only good for cooking and roasting. Always reheat and hold with wet heat, steam........This is not only with Chili but also with Sauteed peppers and onions, kraut or anything that is not  in a lot of liquid. .................Good luck.......Bill

Thanks for the responses.

brittneal - By hotel pans do you mean the steam pans I mentioned or is that something different?

Tom, where are you located? My wife works in downtown Raleigh and would like to check you out sometime.



Dennis in Cary

DLnWPBrown


Tom, where are you located? My wife works in downtown Raleigh and would like to check you out sometime.
Dennis in Cary

I hope you're talking about his cart!!

Foodbme

DLnWPBrown


Tom, where are you located? My wife works in downtown Raleigh and would like to check you out sometime.
Dennis in Cary

I hope you're talking about his cart!!

ROTFLMAO!!!!!! Ok, I asked for that one I guess. What I meant to say was..... I am assuming you have your cart downtown, and would like to check out your wares.... almost said wieners..... and help support someone on Roadfood. WHEW... almost screwed that one up.  



Dennis in Cary

It can be any sized pan designed to fit in a steam table. 1/4, 1/2  or even a round soup tureen.  The later works well doubled and set over direct heat such as a grill or broiler.

Tom, I have the same problem you're having
with chili as well as nacho cheese. I had to take
chili and cheese completely off the menu for
now because I either couldn't keep them
hot enough, or they burned and wasted a lot
of product.

I was using a three compartment buffet warmer
with direct heat elements underneath the pans.

I found a warmer at the local restaraunt
supply that holds water in the bottom, and
has the round buckets that sit down inside
for $176 that I'm going to be putting in this
week.

It's thermostatically controlled and works off
120 volts.

This may not be an option for you, but it's
the answer to a prayer for me.

Hope this helps.

Michael Worthington

You need a steam well of some sort.  I don't know how carts are set up (restaurant professional here...have no idea about carts), but I'm now learning they don't have steam wells.  Wow.  Didn't know that.

You can buy self contained steam wells online or from your local restaurant equipment store.  For the items you are probably running, a single well might fit the bill.  All you need is power and a spot to sit the unit.  Then just add water, hotel pans (yes, steam table pans), and food.  These are not expensive.

Here's a start:  http://www.zesco.com/products.cfm?subCatID=844&PGroupID=020121AZ01

  I bought a ss spillage pan for my hd cart, about $40.00. Works great, no more burnt chili!
Also I use a half pan with a wire false bottom and a very thick flat "hot towel"under my pretoasted buns. The towel fit's a half pan perfect, pre-toasted buns ready to serve. Spillage
pans are full size, Made custom ss spreader bars to hold combos of different size pans,1/3 or
1/9 or 1/6 in the spillage pan. My cart came with 5 X 1/3 pans,  I usally use 2   1/3 pans, 1
1/2 pan, 1  1/9 pan and a 1/6 pan.  Sounds confusing but it works for me. Just trying to help.