How far can a Trifle travel?

[Dona Denoyelles]

I'm making an English Trifle to bring to my daughter's Christmas dinner
- she lives 2 hours away. Since it won't be refrigerated for the trip, will the trifle arrive salmonella-
free and safe for consumption?

 

[Katra]

Dona DeNoyelles wrote:
>
> I'm making an English Trifle to bring to my daughter's Christmas dinner
> - she lives 2 hours away. Since it won't be refrigerated for the trip, will the trifle arrive salmonella-
> free and safe for consumption?

Use some ice packs and an ice chest so you don't have to worry about it... 2 hours is the cutoff.

K.

--
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[Hahabogus]

[email protected] (Dona DeNoyelles) wrote in news:12059-3FD280EA-
[email protected]:

> I'm making an English Trifle to bring to my daughter's Christmas dinner
> - she lives 2 hours away. Since it won't be refrigerated for the trip, will the trifle arrive salmonella-
> free and safe for consumption?
>
>

Depends on the outside temperature and the type of ice chest you use. The cheapie styrofoam coolers
for about $3.95 at Walmart will with Ice do you well for things like this or even if you want the
turkey to stay warm too.

--
And the beet goes on! (or under) -me just a while ago

 

[Kajikit]

Dona DeNoyelles saw Sally selling seashells by the seashore and told
us all about it on Sat, 6 Dec 2003 20:22:50 -0500 (EST):

>I'm making an English Trifle to bring to my daughter's Christmas dinner
>- she lives 2 hours away. Since it won't be refrigerated for the trip, will the trifle arrive salmonella-
> free and safe for consumption?

You need to insulate it well and wrap it with icepacks. Then it'll be fine... if not it'll be a
horrid gluggy melty mess whether or not the germies have started to breed - don't forget it's
going to sit around once it gets to its destination too - you're not going to be eating it the
moment you arrive!

I'd suggest putting it into a dish that fits into your carfridge or icechest, or alternately lining
a large lidded cardboard box with those foam coolbags and putting plenty of icepacks into it packed
around the food. Don't forget to insulate the lid and underneath the food container as well.

(btw, I'd also suggest carrying the cream seperately still in its bottle from the store, and
whipping it once you get there.)

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap:
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[Arri London]

Dona DeNoyelles wrote:
>
> I'm making an English Trifle to bring to my daughter's Christmas dinner
> - she lives 2 hours away. Since it won't be refrigerated for the trip, will the trifle arrive salmonella-
> free and safe for consumption?

Don't make the trifle ahead of time! They don't travel well at all. Other than soaking the sponge
fingers in your chosen alcohol, keep the rest of the ingredients separate until you get to her
house. Chill everything well (the fruits, custard and heavy cream) and pack it in an ice chest with
some cooler blocks (those blueice things) or plastic bags of ice. Since it's a matter of minutes to
assemble, you are better off doing it there.