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Chafing Dish Question

post #1 of 5
Thread Starter 
I am preparing hot ham & cheese sandwiches on rolls for an upcoming event. How to I keep the bottoms of the sandwiches soft? The chafing dish toasts the bottom of the rolls. Is there anything I can line the bottom of the pan for moisture (ie: parchment, lettuce)? Please help!
post #2 of 5
Toasting shouldn't be an issue, if you have enough water in the pan. I kept french toast warm, without drying it out, in a chaffing dish just the other day.
post #3 of 5
You can always put some snazzy looking bread on the bottom, or maybe line it with pie crust?
post #4 of 5
I like to use fresh herbs,like thyme that is still on the stems.
And it smells just wonderful.
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"Sometimes people can be oh so dense"

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post #5 of 5

Chafing dish question

angelak:

Odd, I usually have a problem with too much moisture using a chafer.

#1 If you have toasting problems Don't use both sterno, or alternately use the long burning wick type.

#2 Line the pan with a towel like they do with a restaurant bread warmer. Although, after hearing about thyme stems I may use those instead, or at least underneath the towel. You may moisten the towel if you wish or let the water from the steam pan do the job.
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