Keeping Food Warm Safely - Big Festival Coming Up
I own a catering trailer on a permanent pitch. This weekend there is a huge festival happening right on my work doorstep.
Normally, everything i make I cook to order, apart from sausages which i cook a batch of and keep warm in a bain marie and as and when needed i take them out, and split them length-ways on the griddle to crisp up/thoroughly heat through.
I'm in a bit of a panic about Burgers, as these are normally cooked to order. This isn't going to be practical with the number of people attending. How can i go about cooking some off, keeping them warm and reheating to order - i'm terrified i'm going to poison someone if i do it incorrectly.
Any advice would be gratefully received!