Stupid question thread

Page: 123 > Showing page 1 of 3
Author
djdawg
Cheeseburger
  • Total Posts : 439
  • Joined: 2011/10/01 18:22:00
  • Location: Seattle, WA
  • Status: offline
2012/09/06 02:28:32 (permalink)

Stupid question thread

I should've started this long ago....I thought a thread for one off, quickly answered questions might be helpful.  I'll go first.
 
After opening up a can of chili, how quickly should it be used?  I'm not talking about heating it and saving it...I'm talking you open a can then put it in a container and straight into the refrigerator.  If it's kept below 41 is it ok to use 7 days later or so?
#1

64 Replies Related Threads

    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Stupid question thread 2012/09/06 08:00:57 (permalink)
    A good food sealer will put your mind at ease...save you money in loss...and stop your chili from picking up other smells from the fridge.
    #2
    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2087
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Stupid question thread 2012/09/06 08:45:05 (permalink)
    djdawg

    I should've started this long ago....I thought a thread for one off, quickly answered questions might be helpful.  I'll go first.

    After opening up a can of chili, how quickly should it be used?  I'm not talking about heating it and saving it...I'm talking you open a can then put it in a container and straight into the refrigerator.  If it's kept below 41 is it ok to use 7 days later or so?
    If it was opened and then put into the refrigerator for 7 days; ... why open the can until it is needed?   ... it's probably (maybe; are you 100% sure it is?) good, but I wouldn't want to eat it. 
     
    I think the bigger problem comes from heating, chilling and then reheating for several days.    ... Is a $1 can of chilli worth the chance of making a customer or family sick?
    post edited by edwmax - 2012/09/06 08:46:53
    #3
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Stupid question thread 2012/09/06 08:49:48 (permalink)
    Break it down...break it down if you have a vat of a can. Package it like you're in business...because you are in business. You have to get away from the "is this still good?" stuff and package so you can answer that question with a 100% yes.
    post edited by CCinNJ - 2012/09/06 08:52:24
    #4
    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2087
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Stupid question thread 2012/09/06 09:17:31 (permalink)
    When my wife wants chilli dogs at home, we only use may be 2 or 3 Tb from a can.   The rest is divided into 3 small plastic freezer cups and frozen.   A small cup is thawed and reheated as needed.    ... The chilli does not sit in the frig, even for 24 hrs.
    #5
    djdawg
    Cheeseburger
    • Total Posts : 439
    • Joined: 2011/10/01 18:22:00
    • Location: Seattle, WA
    • Status: offline
    Re:Stupid question thread 2012/09/06 10:21:52 (permalink)
    Thanks guys!  I was trying to be super prepped for Monday...first day.  Didn't really want to open a can up on site.  I opened it last night so I guess it's only 5 days but I guess I'll eat it up with some friends tomorrow night.  And it's a #10 can so it's $10....ha ha. 
    #6
    chefbuba
    Double Chili Cheeseburger
    • Total Posts : 1991
    • Joined: 2009/06/22 16:31:00
    • Location: Near You, WA
    • Status: offline
    Re:Stupid question thread 2012/09/06 10:39:51 (permalink)
    My stupid questions are why would you open a can five days before you need it and why don't you want to open a can on site?
    #7
    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2087
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Stupid question thread 2012/09/06 10:57:58 (permalink)
    djdawg

    Thanks guys!  I was trying to be super prepped for Monday...first day.  Didn't really want to open a can up on site.  I opened it last night so I guess it's only 5 days but I guess I'll eat it up with some friends tomorrow night.  And it's a #10 can so it's $10....ha ha. 

     
    i think I would open a #10 early in the morning, divide it into zip lock bags and freeze what isn't needed.   How much chilli is used on a HD and how many of those do you expect to sell in a day?   One or two 14 - 15 oz cans as a backup would be good.
    #8
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Stupid question thread 2012/09/06 11:04:53 (permalink)
    You now have to think in reverse...like a hot dog vendor...hunter...canner etc. It's no more think after...that party is over. Gotta get into the mindset like everyone can see exactly how you package things...before they order and stick to that process every time you break it all down.

    No looking at the milk like hmmmm I want Cocoa Puffs... and it's raining.
    #9
    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2087
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Stupid question thread 2012/09/06 11:16:58 (permalink)
    Humm ... may you will use a #10 can in a day.
    A #10 is 13 cups. Assuming 2 Tb spoons per HD, that is 104 chilli dogs.  (16 Tbs = 1 cup)  ... ...
    #10
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Stupid question thread 2012/09/06 11:23:30 (permalink)
    There will be a test at the end of the semester. Two #2 pencils...sharpened.
    #11
    djdawg
    Cheeseburger
    • Total Posts : 439
    • Joined: 2011/10/01 18:22:00
    • Location: Seattle, WA
    • Status: offline
    Re:Stupid question thread 2012/09/06 12:33:50 (permalink)
    Even though if someone asks - I will certainly tell them what I use...but it doesn't mean I need to open up a can on site and dump it into my steam pan....it's all about perception, right? 
     
    1 - # 10 can has 108 ounces...I'm guessing probably 2 oz per dog...I'll check it out tomorrow....54 servings per can.  I'll def have 1-2 backup.   
    #12
    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2087
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Stupid question thread 2012/09/06 13:48:47 (permalink)
    1 TBl spoon should be 1/2 oz.    A #10 can should be 3 gts of product.       ... A problem is the 'can' standard was abandoned 1920's/30's.    What some may can a #10 can isn't.    ... I think some cans are sold by weight, with 108 or 109 oz labeled as being a #10 can instead of a full 3 gts.   Looking at the Chef-mate #10 can of chilli (108 oz), I can't see the volume.
     
    I think we've had a discussion on the forum of # of chilli dogs from a #10 can before, with the answer ranging from abt 70 to 120 HDs. (my recollection)
    post edited by edwmax - 2012/09/06 14:05:21
    #13
    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2087
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Stupid question thread 2012/09/06 14:02:58 (permalink)
    I found the volume info on Nestle website.   Chef-mate #10 has 48 (1/4 cup)servings; ... 12 cups or 3 qts
     
    I think you will find 2 tbl spoons is plenty on a HD.
    #14
    jcheese
    Double Cheeseburger
    • Total Posts : 759
    • Joined: 2011/03/05 13:00:00
    • Location: Fieldale, VA
    • Status: offline
    Re:Stupid question thread 2012/09/06 16:22:04 (permalink)
    I use a 1/2 oz ladle for my chili, works perfect. Unless you're doing a big volume event, stick with the 15 oz. cans.
    #15
    lornaschinske
    Double Chili Cheeseburger
    • Total Posts : 1610
    • Joined: 2009/03/04 22:28:00
    • Location: Roswell, NM until we leave for another place
    • Status: offline
    Re:Stupid question thread 2012/09/06 16:28:06 (permalink)
    Don't forget, the more toppings (like relish, shredded cheese, onions) the LESS Chili sauce you can put on the dog & it still be edible.  You don't want a messy dog.
     
     And don't store the chili in the same can after it's been opened, put the chili in ziplock bags. We only used the 15 (or so) oz cans.
    #16
    jcheese
    Double Cheeseburger
    • Total Posts : 759
    • Joined: 2011/03/05 13:00:00
    • Location: Fieldale, VA
    • Status: offline
    Re:Stupid question thread 2012/09/06 16:33:32 (permalink)
    If you don't want yer customers seeing you dump Hormel in your pan, open a few and  dump them in baggies. If you have a cast iron pan on your grill, you can heat up some jalapenos, onions, garlic and whatever and dump them in there to "freshen up" the flavor. A touch of Worscester, brown sugar and hot sauce helps.
    #17
    Tristan225
    Cheeseburger
    • Total Posts : 352
    • Joined: 2009/11/14 12:30:00
    • Location: MI
    • Status: offline
    Re:Stupid question thread 2012/09/06 20:02:11 (permalink)
    I have a lot of people refusing sauce because they are worried about dribbling on their clothes while in a car or standing up. You're probably not going to get rich right away selling coneys so #10 should last you the whole week. Split it into portions and freeze it to be sure about safety.
    #18
    djdawg
    Cheeseburger
    • Total Posts : 439
    • Joined: 2011/10/01 18:22:00
    • Location: Seattle, WA
    • Status: offline
    Re:Stupid question thread 2012/09/09 15:45:18 (permalink)
    Thanks everyone...all great advice. Grand opening is tomorrow! So excited and nervous. Checking and double checking everything. I like the baggie suggestion for the chili...I'm actually using Stagg beanless chili. I like it...I'll take lots if pics for opening day tomorrow.
    #19
    BpCBlake
    Cheeseburger
    • Total Posts : 439
    • Joined: 2012/06/16 22:33:00
    • Location: Las Vegas, NV
    • Status: offline
    Re:Stupid question thread 2012/09/09 16:56:09 (permalink)
    ah so you are going stagg?
    I like hormel myself.
     
    #20
    mar52
    Sirloin
    • Total Posts : 7843
    • Joined: 2005/04/17 18:50:00
    • Location: Marina del Rey, CA
    • Status: offline
    Re:Stupid question thread 2012/09/09 17:44:28 (permalink)
    Good luck to you, djdawg!
    #21
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Stupid question thread 2012/09/09 17:49:45 (permalink)
    Break a dog...DJ!
    #22
    jcheese
    Double Cheeseburger
    • Total Posts : 759
    • Joined: 2011/03/05 13:00:00
    • Location: Fieldale, VA
    • Status: offline
    Re:Stupid question thread 2012/09/09 19:03:56 (permalink)
    We will all be waiting on your report, good or bad.
    #23
    Tristan225
    Cheeseburger
    • Total Posts : 352
    • Joined: 2009/11/14 12:30:00
    • Location: MI
    • Status: offline
    Re:Stupid question thread 2012/09/09 21:29:19 (permalink)
    Chill-out, Go to bed. Don't commit suicide when you don't sell as many dogs as you expected. Heck, it could take a week or two to get rich!
    #24
    BpCBlake
    Cheeseburger
    • Total Posts : 439
    • Joined: 2012/06/16 22:33:00
    • Location: Las Vegas, NV
    • Status: offline
    Re:Stupid question thread 2012/09/09 23:56:48 (permalink)
    yeah a week or two.
    maybe three.
     
    #25
    djdawg
    Cheeseburger
    • Total Posts : 439
    • Joined: 2011/10/01 18:22:00
    • Location: Seattle, WA
    • Status: offline
    Re:Stupid question thread 2012/09/10 10:21:38 (permalink)
    So I was doing some last minute trial runs last night and am still not happy with my pan set up. I have a full spillage pan on the far right... and in it two half perforated pans. the perforated pan on the left has the dogs in it, the 1 on the right will have the buns in it... I thought it would be better to put the buns in that one because it's farthest from the heat. so that leaves the far left burner... I have a quarter pan that is doubled up like a double boiler and chili is in that 1. in the space that's left over I have a 1/3 pan and a 1/9 pan. I also have the 1/9 pan as a double boiler and will use it to re heat grilled onions. What I'm not liking is in the middle where the 3 pans meet they are discoloring from the heat... it doesn't seem to matter what level the heat is at... it looks like they are burning and it's only at the corners. but I have water or food in all 3 of them...I was thinking about getting rid of the 2 smaller pans and just having 2 1/4 pans...one for chili, the other an empty pan to reheat grilled onions and heat up kraut if they want that....of course it would need to also be a double boiler it my pan is going to burn up...any suggestions?
    #26
    BpCBlake
    Cheeseburger
    • Total Posts : 439
    • Joined: 2012/06/16 22:33:00
    • Location: Las Vegas, NV
    • Status: offline
    Re:Stupid question thread 2012/09/10 12:14:36 (permalink)
    you have something wrong. I think it's the burners air/fuel mix. they are not suppost to burn the pans. what size gas lines do you have? are any of the kinked?
    #27
    Tristan225
    Cheeseburger
    • Total Posts : 352
    • Joined: 2009/11/14 12:30:00
    • Location: MI
    • Status: offline
    Re:Stupid question thread 2012/09/12 00:31:39 (permalink)
    So where is our first day report? Hope his head didn't explode from being so nervous.
    #28
    RJT
    Cheeseburger
    • Total Posts : 400
    • Joined: 2011/09/21 01:45:00
    • Location: Winston Salem, NC
    • Status: offline
    Re:Stupid question thread 2012/09/12 00:44:00 (permalink)
    djdawg

    I should've started this long ago....I thought a thread for one off, quickly answered questions might be helpful.  I'll go first.

    After opening up a can of chili, how quickly should it be used?  I'm not talking about heating it and saving it...I'm talking you open a can then put it in a container and straight into the refrigerator.  If it's kept below 41 is it ok to use 7 days later or so?

     
    No it is not, according to my HD. I suggest you ask questions like this specific to your HD. In NC we have adopted the FDA Food Code your state may be different. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/default.htm
     
    If it is anything "Potentially Hazardous" I freeze if not used in two days or throw it out.  http://en.wikipedia.org/wiki/Potentially_Hazardous_Food
     
    That is the only thing I dont like about this forum is sometimes for new people they could get in trouble if they go by the answeres given here if they take it as gospel and dont check with their local HD. Even then your local HD could and can be wrong with the answer they give. Sometimes you have to call a the state level or have them show you the answer in writing in one of their rules books.
     
    What is acceptable in one sate may not be in yours. That is why I think people should give a discalimer in threads like this for you to check your local HD for the correct answer.

    #29
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Stupid question thread 2012/09/12 05:55:45 (permalink)
    I think DJ got the benefit of the doubt as a member for almost a year...this far into the process...asking a question right before opening and maybe a little nervous about it. As opposed to someone showing up asking that question and getting the canned response from the forum.
    #30
    Page: 123 > Showing page 1 of 3
    Jump to:
    © 2014 APG vNext Commercial Version 5.1