Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Keeping My Casseroles Outside

Loey

By Loey
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Loey Rising Star
Loey
Posted

I'm making a potato casserole and a squash casserole Thanksgiving morning. I need to make them in advance because I won't have room in the oven to heat them (making 2 ducks) so I want them cooked in advance so I can microwave them. They have eggs in them but again they will be fully cooked. Can I keep them outside if it's supposed to be 46 degrees. I won't have any room in my refrigerator for them.

Thanks and Have a Happy and Healthy gluten-free Thanksgiving,

Loey

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

I don't think that would be safe. Too warm. Do you have a cooler so you could put ice and the casseroles in it?

Why is measuring the temperature of food important? Because microorganisms (germs, bacteria, and viruses) that can cause foodborne illness grow best on foods in the temperature danger zone. The temperature danger zone includes the temperatures between 45 and 140 degrees Fahrenheit on a food thermometer. Food should be in this temperature range for no more than a total of four hours. This total includes the time food spends in the shopping cart, in the car, waiting to be put away, in preparation, cooking, waiting to be served, and cooling before storage. The rule of thumb is that after food has been prepared and served, it should never sit out for more than two hours before it is put away in the refrigerator or freezer.

Open Original Shared Link

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I think it's too warm too. Even a box with ice in it and wrapped in a big blanket would work. Can you not use crock-pots for these two items?

jerseyangel Proficient
jerseyangel
Posted

I agree--it's too warm. Not safe ;)

Cypressmyst Explorer
Cypressmyst
Posted

I would imagine that they will be fine outside. As long as the coons don't make off with em! :ph34r:

They're bandits you know!

Loey Rising Star
Loey
Posted
  • Author

I agree--it's too warm. Not safe ;)

Thank you Dixiebell, Patti, and Cypressmyst, Jerseyangel and everyone else who replied. I don't want to poison my family on the holidays (or any time). I actually gave my hubby food poisoning on our anniversary one year. I might have room for the potato casserole in the fridge once I take the ducks out to cook and I could just make the squash in the microwave as it's more for me (I can't eat potatoes) than them. I'm a little overwhelmed because my son brought home four loads of laundry and I also have all of the cooking to do. Luckily it's just the three of us so I really shouldn't be stressing. Tonight it's just mac and cheese (another thing I can't eat). I might try to make a small portion with goat cheese because I was told that doesn't affect people with a dairy problem.

Hope you have a happy and healthy gluten-free Thanksgiving

Loey smile.gif

kareng Grand Master
kareng
Posted

Lo! My boys have been helping with their laundry since they were 3! Completely doing their laundry since about 10 years old. Sometimes I help, yes. They might put a load in before school and if I think about , I will move it to the dryer. Or they were doing yard work and cleaning so I moved the laundry along.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Loey Rising Star
Loey
Posted
  • Author

Lo! My boys have been helping with their laundry since they were 3! Completely doing their laundry since about 10 years old. Sometimes I help, yes. They might put a load in before school and if I think about , I will move it to the dryer. Or they were doing yard work and cleaning so I moved the laundry along.

I know. I'm a total enabler and if I had it all over to do again things would have been different. I had him when I was 40 and was so thrilled to even have a child that he was a "wee" bit pampered by Klark and I.

Other than the laundry he's turned out to be a pretty fine young adult with a nice set of values. We were discussing sex on the ride home (we're pretty open with him) and he said that if that was all he was looking for he would have had it by now. He's more interested in a relationship and how the girl feels. So, I think I'll do the laundry and be happy for who he is. I also have to admit I love doing things for him. He will eventually face the cold cruel world and realize all of the things he needs to do for himself.

Thanksgiving (((HUGS)))

Loey

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,805
    • Most Online (within 30 mins)
      7,748
    MadiKlumpner
    Newest Member
    MadiKlumpner
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Struggling to get into a good pattern

      By cristiana · Posted

      Since I've been a member of this forum,  I've seen some people write that they have not been able to tolerate corn, and others nightshades - tomatoes, potatoes, eggplant, and peppers (including bell peppers, chili peppers, and paprika).    However, intolerances can be short term, just while you are healing.    So bear this in mind if you start dropping certain foods from your diet - you may well be able to eat them again once you are healed.
    • trents
      Anyone From South Africa

      By trents · Posted

      Welcome to the forum, @Izelle! Normally, the diagnosis of celiac disease involves two stages.  The first stage involves a simple blood test that looks for antibodies that are pretty specific to celiac disease. Celiac disease is an autoimmune disorder that attacks the lining of the small bowel which produces antibodies that can be detected in the blood with tests specifically designed for this purpose. There are a number of these tests that can be run. Some are more specific for celiac disease and thus more reliable than others. The two most common antibody tests ordered by physicians when diagnosing celiac disease are the "total IGA" and the "tTG-IGA" test. At least these two should always be ordered. Here is a an article outlining the subject matter of celiac antibody tests:  If the tTG-IGA levels are 10x normal then it is becoming common practice in some countries to grant a celiac diagnosis on the bloodwork alone. The second stage involves an endoscopy with biopsy of the small bowel lining to look for the damage to the small bowel lining typically caused by celiac disease's inflammatory process over time. This is usually done in response to one or more positives from the blood antibody testing and constitutes confirmation of the antibody testing to eliminate the possibility of false positives. 
    • Izelle
      Anyone From South Africa

      By Izelle · Posted

      Hi there, Please can you tell me exactly how this disease is diagnosed? I am also from South Africa Regards Izelle
    • Waterdance
      Diagnosed gluten allergy but not Celiac

      By Waterdance · Posted

      Thank you for saying that. That doctor diagnosed me with IBS with no follow-up so the relationship is already concluded. If I pursue diagnosis further I'll request someone else. 
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Hey everyone. Thanks again for your suggestions. I wanted to give an update and ask for some follow-up suggestions from you all.  So I did go through all of my food items and stopped eating things that were “gluten free” and switched over to the “certified gluten free” ones (the ones with the g symbol). I also stayed away from restaurants except once and there I ordered something raw vegan and gluten free hoping for the best. I also stayed away from oats and soy and dairy. I've also been increasing my vitamin B complex. I've been doing this for about 12 days and while I know that's not that long, I'm still getting sick. Sometimes having diarrhea. Sometimes getting headaches and having necklaces. Sometimes waking up feeling horrible brain fog. I did go to my GI doc and they did a blood test and found my TtG-IgA was in the negative range (and a lower number than I'd had before). I also had normal levels of CRP. My stool showed no elevation of calprotectin and no pathogens. My GI doc said the symptoms could be related to a gluten exposure or to IBS. I'm keeping a food diary to see if I can narrow down whats going on. I know I have good days and bad days and Im trying to isolate what makes a good day versus a bad day. Generally so far it looks like if it eat something super cautious like raw vegetables that I chopped myself into a salad and almonds, im fine but if I eat something more complex including, say, chicken and rice (even if packaged and certified gluten free or made by me with gluten free ingredients), it may not go so well. I may end up with either a headache, neck tension, brain fog, and/or diarrhea that day or the morning after. Any other thoughts or suggestions? I am planning to start tracking my foods again but I wanted to do it in more detail this time (maybe down to the ingredient level) so are there any common ingredients that celiacs have issues with that you all know of that I should track? I've got dairy, oats, soy, eggs, corn, peas, lentils on my “watch list”. Other things I should add? I'm hoping if I track for another two weeks I can maybe pin down some sensitivities. Appreciate the help and tips. Thank you so much!!
×
×
  • Create New...