[SCA-cooks] Can coffee urns be used for cooking?

[Jeanne Papanastasiou]

I'm going to have to say no.  As an avid coffee drinker from New Orleans,
who does leave coffee on ALL DAY, there is evaporation hence the sauce will
reduce.  The coffee gets mighty strong, esp. when using CDM!  SO, sauce
would do the same.

Soffya Appollonia Tudja
http://www.aeonline.biz/Links.htm
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Daniel Myers
Sent: Tuesday, April 08, 2003 12:20 AM
To: SCA Cooks
Subject: [Sca-cooks] Can coffee urns be used for cooking?


Howdy,

I know this is an odd question, but considering how I (and probably
many others here) often end up cooking in substandard kitchens (like I
did this last weekend), I figure it's worth considering.

Some recipes, like sauces, will take up stove space for preparation and
need to be kept at safe temperatures until served.  Could a standard
$30 electric coffee urn work for this?  How hot do they keep their
contents?

I can imaging doing the prep for a sauce, pouring it into the urn, and
then "set it and forget it" ... well maybe stir it every now and then.
It even has that little spout at the bottom for dispensing into serving
bowls.

... or am I totally out there on this one?

- Doc


--
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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