[Sca-cooks] kitchen tips

[Gretchen Beck]

A coffee urn (or a glass coffeepot and burner) are good for keeping things 
warm.

Rice cooker. 'nough said.

Those hot/cold thermal tote bags you get at the grocery store are a great 
help, especially in keeping trays warm while staging.

Always put a lid or tinfoil over the huge pot of water on the stove, or it 
will never boil (I always forget this one, and my number one always 
reminds me).

toodles, margaret


On Tue, 19 Aug 2008, Gaylin Walli wrote:

> Date: Tue, 19 Aug 2008 16:19:57 -0400
> From: Gaylin Walli <gaylinwalli at gmail.com>
> Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] kitchen tips
> 
> Not too long ago, I published a question on the Middle Kingdom Cooks list
> asking what kind of tips people had come up with for working in SCA
> kitchens. I wasn't interested in the "Make sure you have a plan" sort of
> suggestions, or "Use Excel" kind of tips, but things a bit more practical,
> such as "If you run out of pasty bags, try using a zippered plastic bag with
> the corner cut off" and "When shopping in bulk for some of your feast
> supplies, wear a modern chef's jacket."
>
> I received a few responses, but I'm sure there are more that other people
> have garnered over the years. What are they? I'd love to hear them.
>
> Iasmin
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>