Adapted recipes for delivery: dishes that travel well

Not all dishes are made for delivery. A sigh falls, a fried food softens, a steak continues to cook. Designing recipes adapted to transport is an art that requires rethinking your culinary approach.

Sauced dishes travel excellently. Curries, stews, pasta, bowls: the sauce protects the ingredients from dehydration and maintains the temperature. Dishes that simmer are often better 20 minutes after the end of cooking.

Burgers and wraps are safe bets if they are well-packaged. Pack sauces separately to prevent the bread from getting soggy. Use sulfur paper to maintain the structure and rigid containers to prevent crushing.

Poke bowls and composed salads work very well with one condition: the sauces must always be separate. A bowl with the sauce already poured arrives as a mush. A bowl with the sauce on the side allows the customer to season it to their liking.

Avoid or adapt: fried foods (add vents in the packaging to evacuate humidity), creamy dishes (they thicken as they cool, adjust the consistency), grilled dishes (cook slightly underdone as cooking continues during transport).