[Sca-cooks] kitchen tips

[Barbara Benson]

Coolers keep hot things hot as well as they keep cold things cold. A
disinfected cooler filled to the brim with just off the grill meat
will keep super hot for several hours.

A cooler is also excellent for holding a large quantity of cooked
pasta - just make sure you have dressed it well with olive oil to
prevent sticking.

If you have access to an outdoor staging/cooking area "Turkey Fryers"
are great for boiling large amounts of water, cooking pasta/rice and
doing any heavy duty frying.

Turkey Roasters are excellent auxiliary cooking methods that require
little in the way of supervision. It is like having an extra oven.

Fill a plastic cup with spoons and place near the busiest cooking
area. Use one spoon per tasting and then put it to be washed - do not
double dip.

Very long wooden spoons are your best friend.

With regard to the plating of stuff - I draw pictures.

If you are serving drinks, bring a small "oriental" rug and set up a
drink service station in the hall. The rug will soak up spills and
keep drink service traffic out of your kitchen. This would go well
near your Sideboard.

Those thingies that you can buy to "Slice eggs" work beautifully on
mushrooms and strawberries too.

Are these the kinds of things you are looking for?

--
Serena da Riva