Monthly Archives: November 2019

How to Transport Ice Cream Without Melting

Keeping your ice cream on dry ice while you travel will help prevent it from melting.

Ice crystals assist ice cream in keeping its structure when it starts to melt when it is exposed to temperatures over 32 degrees Fahrenheit. To stop ice cream from melting, it is vital to make a storage environment that is able of keeping temps under the freezing level. 

Proper insulation and dry ice will help you have a container cold enough to shield the integrity of your ice cream. This way, you can have ice cream for dessert at a picnic or tailgate party without having to carry along big bags of ice.

Take the ice cream out of its original container with a spatula and put it in a metal container that is big and deep enough to hold the ice cream when it is loosely packed. By packing the frozen dessert loosely into the container, you make insulating pockets of cold air that will result in a reduced melting time.

Line the bottom of a big cooler with a towel. Put on a pair of insulated gloves and put about one-third of the dry ice inside the cooler.

Lightly tap the dry ice chunks with a hammer to break them into 1- to 2-inch cubes to fit nicely in the container.

Secure the lid on the metal container and put it onto the crushed dry ice. Be sure the container is solidly seated in the dry ice.

Put the remaining dry ice in the cooler and smash into little cubes with the hammer. Put the chunks of dry ice on top and around the sealed metal container.

Cover the dry ice with another towel and close the lid of the cooler. Secure the lid with duct tape to stop cold air from coming out if your cooler does not have a secure latch.

The Best Way to Transport a Cooked Turkey and Other Holiday Foods (Part II)

Carve the turkey before you transport it.

Tips for Traveling Turkeys

Roast the turkey in an oven with a temp of 325 degrees F and no lower.

Look to see that the turkey thigh is 180 degrees F internal temperature, that the breast is 170 degrees F and that the juices are clear.

Let the bird rest for around 20 minutes before removing the stuffing and carving it.

Take the stuffing and let it cool at room temperature.

Carefully carve all the meat from the bird. Separate the turkey meat into little containers or tightly sealed packages to expedite both reheating and chilling.

Quickly refrigerate the stuffing and turkey separately. You can freeze it if you’re cooking a few days ahead of time. Even if you got your turkey frozen, it’s okay to re-freeze after it’s been cooked.

When you travel, pack the stuffing and turkey in an insulated cooler with frozen gel packs or ice. When you get to your destination, reheat the stuffing and turkey at 325 degrees F oven or in a microwave until each gets an internal temperature of 165 degrees F.

Discard any foods that warm over refrigerator temperature (40 degrees F). Food poisoning bacteria grow quickly at warm temperatures.

What Not to Do

NEVER half cook a turkey at your home and then finish cooking it later.

NEVER put a turkey in the oven at a low temperature the night before you have to go and think you can carry it, fully cooked, to your destination. It must be cooked at a temperature of 325 degrees F.

NEVER stuff or dress a raw bird and transport it for later cooking. Instead, make the stuffing ahead of time, chill it, transport it to your destination in an ice-packed cooler, and then bake it as quickly as you can.