The First Thing You Should Consider When Planning Outdoor Meals - Tasting Table

""When I'm hosting outdoors, I like to keep things easy, unfussy, and - most importantly - able to handle a little breeze or warmth without falling apart," he says. "Think hearty salads, grilled proteins, and dishes that can sit out at room temperature.""

"For maximum food safety, avoid dishes with cream-based sauces. Per the USDA, perishable food shouldn't be left out of the refrigerator for longer than two hours. At room temperature, harmful bacteria can begin to grow and if it's hotter than 90 degrees Fahrenheit outside, that safety window shortens to just one hour. Instead, stick to hardier, more spoilage-resistant sauces for your open-air meal, like herbaceous chimichurri."

"Steering clear of spoilage is also a great way to minimize food waste. At an outdoor party, according to Som, there are even more proactive strategies for cutting down on waste: "For drinks, skip single-use bottles. Set out pitchers of water and batched cocktails instead.""

Outdoor hosts must account for wind and warmth when planning meals. Menus should emphasize easy, unfussy dishes that tolerate breeze and heat, such as hearty salads, grilled proteins, and items that can sit at room temperature. For maximum food safety, avoid cream-based sauces; per the USDA, perishable food should not remain unrefrigerated longer than two hours, or one hour if ambient temperature exceeds 90°F. Use spoilage-resistant sauces like chimichurri. Minimize food waste by avoiding single-use drink bottles and offering pitchers or batched cocktails. When hosting at home, prioritize reusable plates and utensils for durability and reduced waste while adding panache where resources allow.

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