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ELLEN'S KITCHEN
Cook Talk
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Chafing Dishes
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Irene
06/15/08
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I have never used chafing dishes and was wondering if they are appropriate for the following food:
Pasta
Eggrolls
Chicken Skewers
Stuffed Mushrooms
Will any of those items dry up or get soggy if left in chafing dishes for 4 hours?
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ellen
06/16/08
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Irene the food safety rule is, 2 hours max-
The egg rolls will lose most of their crisp- Chinese restaurants restock them on buffet about every 20 minutes.
If you pre-brine/ marinate the chicken and do not overcook it, it will hold pretty well- but if cooked without brining and/or overcooked, it will dry out.
If the pasta is a casserole type dish, the ideal is a warmer/chafer that keeps the temp at the center of the dish above 160.
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Janet
10/21/08
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I am preparing buffet-style food for 52 people. To keep prep time to a minimum, I'm planning on buying pre-made stuffed chicken breasts. How many can I fit into an 8-qt chafing dish? Also, how much corn and mashed potatoes should I get?
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ellen
10/22/08
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Hmm. That pan is about as big as 2-3 9x13 dishes. So it depends on the size of the serving- but I would guess about 6-8 per 9x13 or 18 per 8 quart pan.
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joanna
11/15/08
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I prepared several dishes in advance for a party tomorrow and am not sure the best way to reheat the dishes. Specifically, I have 4 half trays of sausage and peppers and 4 half trays of chicken rollatini. I plan to reheat them in the oven, and then put over sternos when we arrive at the venue. At what temperature and for how long should I reheat the sausage and peppers? And at what temp and how long for the chicken rollatini (breaded)? Covered or uncovered?
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ellen
11/16/08
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Joanna, breaded reheats very badly, I don't know any way to get a good result. Also, it is a BAD idea (not food safe) to reheat in one place, then transport, then put over sterno. You need to transport hot (above 140), regular caterers have special boxes called cambros. The closest you can come for a fast substitute is ice chests preheated with very hot water. The safety rule is 4 hours total between 40 1nd 140, and that includes prep time, transport time and service time on the table.
Is there ANY way you can reheat on site? The chicken should reheat uncovered- very high heat, shortest possible time to get an internal temp of 160. The sausage should reheat tightly covered.
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