[Sca-cooks] transporting hot food WAS: Veggie suggestions

[Betsy Marshall]

Also pop a blanket over the top- Igloo(TM)type tubs are more insulated on
the bottom, (where the cold air pools) than on the top to prevent heat from
rising and escaping.

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Kerri Martinsen
Sent: Tuesday, May 23, 2006 10:46 AM
To: Cooks within the SCA
Subject: [Sca-cooks] transporting hot food WAS: Veggie suggestions



-----Original Message-----
>From: Ysabeau <ysabeau at mail.ev1.net>

 I'm hoping
>that if I bake the Hungarian tarts and pop them into an insulated cooler
>straight from the oven they should stay warm enough to serve for at least
an
>hour. I can cook the sausages on the grill on site. 

Be sure you protect your plastic cooler from the hot dishes.  Towels would
work.  You can also put a brick in the oven while your dishes are cooking
and then transfer said brick to the cooler to help maintain a higher temp.
Again protecting cooler from hot brick (put hot brick on cold brick).

Might help.  Good luck!

Vitha



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