[Sca-cooks] TI Article

[Nick Sasso]

>
> >Ooh, helpful hints, Please?
> >
> >-----Original Message-----
 >
> >Necessity drives... at an A/S one cannot bring the item and the judge
> >reliably together on a time table i.e. to cook a hot dish
> and have it served
> >properly... ditto for several.  Cold dishes can sit a bit
> longer some sauces
> >can be kept warm for longish periods without hazard to them.
> >
> >Daniel

I have used heated fireplace (solid) brick wrapped in plain paper or a towel
or foil.  Place in heated oven at 350F for 30 minutes to an hour.  Keep in
insulated container with food . . . place under food plate to keep warm for
a while, though not indefinite.  Great for using in a 'cooler' for transport
as well.

At locations affording electrical power, I have used a concealed warming
tray.  These were popular in the 70's and early 80's, and I buy them at yard
sales and junk stores for $2 to $5 US.  spectacular for buffet lines and
keeping things warm for judges.

niccolo
(neither carries a stamp of historical authenticity, but will work for the
artificial situation of waiting for a judge to come to your prepared food.)