Best Practices

Best Practices

Prepping for Service

  • Empty dishwasher & sink
  • Clear at least one shelf in the refrigerator
  • Test stove burners, oven, broiler & dishwater
  • Keep cleaning supplies on hand (dish soap, sponges, clean dish rags, paper towels), as well as parchment paper & aluminum foil
  • Have coarse Kosher salt & pepper and at least 4 cups of olive oil on hand at all times*
  • For weekly service, purchase containers (6 for small / 12 for medium / 18 for large), or include on service request*

Basic required tools & equipment

  • Tools: cutting board, tongs, spatulas, whisks, dry and liquid measuring cups, measuring spoons, strainers, cheese grater, potato masher
  • Equipment: several mixing bowls, 2 pots, 2 pans, blender or food processor, 2 baking sheets, hand mixer or stand mixer

Interacting with Your Chef

  • Share entry/exit instructions via text/email. Familiarize your chef with the home (smoke alarms, pets, trash, recycling, washrooms, etc.)
  • Be respectful. Wear appropriate clothing while interacting with your chef. Do NOT use abusive or disparaging language. Keep music and TV volumes at a reasonable volume. If you are a gun owner, keep all guns and ammunition locked in a safe while your chef is on-site. Do not engage in political or religious conversation. Contain household pets while your chef is loading supplies in and out.

Weekly Service Specific

Requesting the Service: Confirm menu selections 72 hours prior to service.

When Selecting Your Menu: Please be as specific as possible including ingredient substitutions, number of portions, spice level or any preferences/dietary restrictions that your chef should be aware of.

Modifying & Canceling: Modify the service by emailing Karie@KarieOut.com Requests within 48 hours of the intended service will be made on a best-effort basis. Cancel the service by emailing Karie@KarieOut.com 48 hours before the intended service to prevent being charged a service fee.

Reviewing Your Chef & The Service: Provide feedback immediately so we can improve.

For Reheating: Many of our dishes are fantastic room temp, chilled, or warmed up. Most dishes are packaged fully composed so you do not need to do extra work with assembly. We will specify if anything is par-cooked and needs to be finished with heat for safety purposes.

Soups: Some soups are best eaten cold

  • Stove Top: Reheat over low heat, stirring every 30 seconds until heated to your desired temperature (4-8 minutes)
  • Microwave: Partially cover the vessel and stir every 30 seconds

Green Salads: Cleaned base greens and salad accoutrements will be packaged separately; toss together in a medium to large bowl and add dressing to taste. Allow sauces, dressings, and vinaigrettes to come to room temperature so they can loosen

Grains: Grain-based salads are best if eaten at room temperature, but are also wonderful hot or cold. Cheese will melt when reheating

Pasta: Pasta dishes are prepared al dente and soften in their sauces over time. Pasta dishes are best at room temperature or cold

  • Stove: Heat in pan over medium heat, adding water as needed so the sauce doesn’t reduce
  • Microwave: Partially cover the vessel and stir every 30 seconds

Vegetables: Hearty vegetable salads are best if eaten at room temperature, but are also wonderful hot or cold.

  • Oven: Transfer into a heatproof vessel @ 350°F until warmed through (5-10 minutes). Cheese will melt when reheating

Meat / Poultry / Fish: Meat dishes are prepared medium-rare, poultry dishes are fully cooked through, with sauce on the side. Eat all fish and seafood dishes first

  • Oven: Transfer meat/poultry/fish and sauce in a covered oven-safe containers or wrapped in aluminum foil @ 375°F for 5-15 minutes depending on desired temperature and doneness
  • Stove: Reheat sauce over low heat, stirring every 30 seconds until heated to your desired temperature; pour over room temperature meat/poultry/fish

Desserts: Cookies, brownies, bars & scones best eaten at room temperature. Muffins & load breads are best eaten at room temperature or reheated slightly. Slice, spread with butter or coconut oil, and toast butter side down on skillet over medium heat until golden brown. Fruit salads best eaten cold or at room temperature