[Sca-cooks] warming dishes for competition
countgunthar at hotmail.com
Tue Nov 28 12:40:59 PST 2006
>Any ideas on ways to re-heat,and maintain heat under a dish on-site for an
Although it is mundane as all get-out, I recommend a crock pot. It provides
even heating and doesn't scald the bottom of your dish. If you want to
try something a bit more peri-oid, you might get a wide dish, add hot
water and then put another dish with the food in the middle of that. Put
it all over a chafing candle. Maybe on a tripod or somesuch. Basically
you will want to provide a gentle all around heat to the dish instead of
just directly under it as a chafing dish would provide.
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