[Sca-cooks] warming dishes for competition

[Elaine Koogler]

Do you have access to electricity?  If so, you could use something like a
electric skillet or wok...not sure if that would be acceptable as I'm not
familiar with the dish, but that would certainly keep it warm.  If there's
no electricity where you'll be doing the display, you could heat it up using
something like the skillet or wok, then use a chafing dish to keep it warm.

Kiri

On 11/28/06, wildecelery at aol.com <wildecelery at aol.com> wrote:
>
>
> Greetings to the Lists!
>
> Kings and Queens A&S championships is coming up in January and I'm
> starting to work on my stuff... I've been working on a version of
> Flampoyntes using my homemade bag cheese.  Problem-- I believe it should be
> served warm, but in order to make it ahead to travel with, I then need to
> cool it down, but re-heat it for serving...plus the judging format doesn't
> always have people getting to things quickly, and with it being a pork dish
> I'd rather be safe than sorry...
>
> Any ideas on ways to re-heat,and maintain heat under a dish on-site for an
> A&S competition?
>
> -Ardenia
>
>