Posted by Robyn Erickson on April 28, 19100 at 11:38:29 :
In Reply to: Warming Question posted by Trina Huffman on April 26, 19100 at 15:11:46 :
: I really hope that someone on this board can help me. I am not a caterer and not trying to be a caterer but I am trying to plan a relatively large meal. I am going to prepare a stuffed chicken dinner for 75 people. I am going to prepare the food on Thursday and serve the meal at 8PM Saturday evening.
: My question is about warming the food. I am going to serve it in chafing dishes. What is the best way to warm the food. Should I take the food out in the morning and let it warm to room temp and then put it in the chafing dish about an hour before.
: Please let me know. The party is next weekend I am in desperate need of help.
: Thanks in advance!
I can't help but believe that this is not a serious post. Common sense would tell anybody that taking something out to warm up to room temp. isn't the way to do it.
Of course, our valiant chefs on white horses have come to the rescue once again with their wonderful sage advice. Thanks guys!