New Posts  All Forums:Forum Nav:

Chafing Dish Question

post #1 of 5
4/24/07 at 3:33pm
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!
Reply
post #2 of 5
4/24/07 at 4:55pm
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.
Reply
post #3 of 5
4/24/07 at 5:34pm
You can always put some snazzy looking bread on the bottom, or maybe line it with pie crust?
Reply
post #4 of 5
4/29/07 at 5:15am
I like to use fresh herbs,like thyme that is still on the stems.
And it smells just wonderful.
Reply
post #5 of 5
5/13/07 at 8:42am

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.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering Forum