[Sca-cooks] A&S ENTRIE

Elaine Koogler kiridono at gmail.com
Sun Nov 9 17:47:23 PST 2008

You might try putting very hot water in a cooler, close the lid, let it set
for a few minutes, empty it, then put whatever you want to keep warm in the
cooler, closing the lid as soon as you have your dish inside.   We kept
dishes warm for serving at a Twelfth Night that way one time.


On Sun, Nov 9, 2008 at 3:20 AM, Robert Evans <honeymonkey78 at yahoo.com>wrote:

> i am just now getting into the A&S side of cooking. dose any one have some
> suggestions on how to hold dishes at temp? or is that something that you
> plan for in making that dish? knowing that it has to taste right at warm
> rather than hot. cause cold pottage is nasty! trust me on this one. and who
> wants to do that to a judge anyway.
> back to my hole
> Klaus
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