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How should I keep noodles hot for a buffet?
I am hosting a family gathering, this coming weekend, and will be
serving Beef Bourguignon. I'm not sure how to keep the noodles hot on the buffet table. Would putting them in a crock pot on a warm setting and adding lots of butter be a good way to go? I don't want them to stick together in a big clump. Other than that, everything is under control and it'll be an easy way to feed the family. Beef Bourguignon Noodles (hopefully, hot) Fresh Asparagus green salad with candied walnuts and dried cranberries Italian bread Key Lime pie assorted cookies and candies. jillie Roseville, CA |
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How should I keep noodles hot for a buffet?
jillie wrote:
> I am hosting a family gathering, this coming weekend, and will be > serving Beef Bourguignon. > > I'm not sure how to keep the noodles hot on the buffet table. Would > putting them in a crock pot on a warm setting and adding lots of > butter be a good way to go? I don't want them to stick together in a > big clump. > You might consider doing what they do in restaurants; that is, keep the noodles in strainer in a pot of hot water and use the strainer to lift them out when it's time for people to spoon them up. Not sure how this would work on a buffet table. Jill |
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How should I keep noodles hot for a buffet?
"jillie" > wrote in message oups.com... >I am hosting a family gathering, this coming weekend, and will be > serving Beef Bourguignon. > > I'm not sure how to keep the noodles hot on the buffet table. Would > putting them in a crock pot on a warm setting and adding lots of butter > be a good way to go? Yes its OK but - depending on the time between servings - you don't need lots of butter - the fat coats the noodles and prevents the sauce from merging with the noodles. Keep about a cup or two of the pasta water handy (hot) - if the noodles start to stick add a few tablespoons of the starchy water and stir. Dimitri |
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How should I keep noodles hot for a buffet?
jillie wrote: > I am hosting a family gathering, this coming weekend, and will be > serving Beef Bourguignon. > > I'm not sure how to keep the noodles hot on the buffet table. Would > putting them in a crock pot on a warm setting and adding lots of butter > be a good way to go? I don't want them to stick together in a big > clump. > > Other than that, everything is under control and it'll be an easy way > to feed the family. > > Beef Bourguignon > Noodles (hopefully, hot) > Fresh Asparagus > green salad with candied walnuts and dried cranberries > Italian bread > Key Lime pie > assorted cookies and candies. > > jillie > Roseville, CA > Jillie, What a great menu. Who is coming? A Chafing Dish would keep the noodles hot, but it does not pay to get one for just one occasion. Do you have a neighbor who could lend you one? |
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How should I keep noodles hot for a buffet?
On Tue 13 Dec 2005 06:34:53p, Thus Spake Zarathustra, or was it Margaret
Suran? > > > jillie wrote: >> I am hosting a family gathering, this coming weekend, and will be >> serving Beef Bourguignon. >> >> I'm not sure how to keep the noodles hot on the buffet table. Would >> putting them in a crock pot on a warm setting and adding lots of butter >> be a good way to go? I don't want them to stick together in a big >> clump. >> >> Other than that, everything is under control and it'll be an easy way >> to feed the family. >> >> Beef Bourguignon >> Noodles (hopefully, hot) >> Fresh Asparagus >> green salad with candied walnuts and dried cranberries >> Italian bread >> Key Lime pie >> assorted cookies and candies. >> >> jillie >> Roseville, CA >> > Jillie, What a great menu. Who is coming? A Chafing Dish would keep > the noodles hot, but it does not pay to get one for just one occasion. > Do you have a neighbor who could lend you one? In many places you can rent single and double chafing dishes quite reasonably. -- Wayne Boatwright *¿* _____________________________________________ A chicken in every pot is a *LOT* of chicken! |
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How should I keep noodles hot for a buffet?
"Margaret Suran" > ha scritto nel messaggio ... > > > jillie wrote: >> I am hosting a family gathering, this coming weekend, and will be >> serving Beef Bourguignon. >> >> I'm not sure how to keep the noodles hot on the buffet table. Would >> putting them in a crock pot on a warm setting and adding lots of butter >> be a good way to go? I don't want them to stick together in a big >> clump. [CUT] You can use two baking-pan . The first, bigger than the second one, with very hot water inside. In the second one, smaller then the first and with a lid over, you put noodles. In this way your noodles will stay hot. Cheers Pandora |
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How should I keep noodles hot for a buffet?
>You can use two baking-pan
AKA double boiler |
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How should I keep noodles hot for a buffet?
"Perfect Tommy" > ha scritto nel messaggio oups.com... > >You can use two baking-pan > > AKA double boiler Better a baking -pan because is large and low: the noodles must stay on a layer to breath and avoid mushing. Cheers Pandora > |
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How should I keep noodles hot for a buffet?
In article >,
"Pandora" > wrote: > [CUT] > You can use two baking-pan . The first, bigger than the second one, with > very hot water inside. In the second one, smaller then the first and with a > lid over, you put noodles. In this way your noodles will stay hot. > Cheers > Pandora Also called bain-marie, or a double boiler to the American heathens. My chafing dish can function like that -- either over water or over direct heat. Versatile. -- http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri |
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How should I keep noodles hot for a buffet?
In article >,
"Pandora" > wrote: > "Perfect Tommy" > ha scritto nel messaggio > oups.com... > > >You can use two baking-pan > > > > AKA double boiler > > Better a baking -pan because is large and low: the noodles must stay on a > layer to breath and avoid mushing. > Cheers > Pandora > > That's a good point, Pandora. I would be concerned, though, about spilling and slopping water unless the smaller pan fit well and snugly above the pan with the water. I've never seen that kind of arrangement for a shallow pan. I wonder if that exists as something to buy for just such a purpose (for home use rather than restaurant quantities) or if it is an arrangement that one constructs from one's supply of pans. I am curious. -- http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri |
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How should I keep noodles hot for a buffet?
"jillie" > wrote in message oups.com... > I am hosting a family gathering, this coming weekend, and will be > serving Beef Bourguignon. > > I'm not sure how to keep the noodles hot on the buffet table. Is it a heated table, or is the dish heated? If not kept warm enough, cooling butter/oil on the noodles will also tend to gather the noodles. If the table/dish/tray is not heated, your crock pot idea for serving them is a good one. (And a tongs or spaghetti fork rather than a spoon, depending on your guests expertise?) Consider using egg noodles, which in my experience stick less than others. I don't know if it's because they hold oil on their surface better, or they have less starch on the surface, or what. After draining, toss the noodles in olive oil or butter and keep them warm. I have tried both putting olive oil and butter in the boil water to minimize sticking. The results were iffy. Thinking about it now, I would guess that the starch on the noodle sticks when warm, so if you cool the cooked noodles in running cold water without draining, they wouldn't stick. Then drain them and toss them cooded with some olive oil (or butter). Except you end up with cool noodles, and you need to re-warm them some (without water in the boiling kettle) for the buffet tray. ( BTW - I see beef bourgonion on the menu - does yours come out like a soup and is served in bowls and eaten with a spoon, or like a thick stew eaten with a fork? I only ask because it was made by several different people for a progressive dinner a few years back, and we got soup -to -stew from the very same recipe. I have tried that recipe using round steak, and it was soup - using boneless chuck, it was a thick wine gravy stew. Just curious.) Would > putting them in a crock pot on a warm setting and adding lots of butter > be a good way to go? I wouldn't have them finish much more than 15 minutes before serving, and wh ile I would use some butter or oil, I would avoid "a lot" of butter. I don't want them to stick together in a big > clump. > > Other than that, everything is under control and it'll be an easy way > to feed the family. > > Beef Bourguignon > Noodles (hopefully, hot) > Fresh Asparagus > green salad with candied walnuts and dried cranberries > Italian bread > Key Lime pie > assorted cookies and candies. > > jillie > Roseville, CA > |
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How should I keep noodles hot for a buffet?
"Melba's Jammin'" > ha scritto nel messaggio ... > In article >, > "Pandora" > wrote: >> [CUT] >> You can use two baking-pan . The first, bigger than the second one, with >> very hot water inside. In the second one, smaller then the first and with >> a >> lid over, you put noodles. In this way your noodles will stay hot. >> Cheers >> Pandora > > Also called bain-marie, or a double boiler to the American heathens. My > chafing dish can function like that -- either over water or over direct > heat. Versatile. I wasn't speaking of the real bain-marie. Bain-Marie is when the fire is lighted under the first bigger pot. When you want to keep cool pasta or other cooked dish you make a sort of "bain-marie" yes, but without fire, to avoid your dish go on with cooking... Cheers Pandora |
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How should I keep noodles hot for a buffet?
In article >,
"Pandora" > wrote: > "Melba's Jammin'" > ha scritto nel > messaggio ... > > In article >, > > "Pandora" > wrote: > >> [CUT] > >> You can use two baking-pan . The first, bigger than the second > >> one, with very hot water inside. In the second one, smaller then > >> the first and with a lid over, you put noodles. In this way your > >> noodles will stay hot. Cheers > >> Pandora > > > > Also called bain-marie, > > I wasn't speaking of the real bain-marie. OK. What about spilling/slopping water, though? -- http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri |
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How should I keep noodles hot for a buffet?
In article >, "hob" > wrote:
[...] > Thinking about it now, I would guess that the starch on the noodle sticks >when warm, so if you cool the cooked noodles in running cold water without >draining, they wouldn't stick. Then drain them and toss them cooded with >some olive oil (or butter). > Except you end up with cool noodles, and you need to re-warm them some >(without water in the boiling kettle) for the buffet tray. I've seen recipes where washing *spag* in cold water after cooking is part of the process to stop the stuff glugging. At the time, I sort of thought it *might* get warmed enough for eating when you stirred in the hot bol sauce. But now I'm wondering if it was just used when the spag was intended for serving cold with salad etc. [All of which is probably irrelevant for noodles. %-) ] Cheers, Phred. -- LID |
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How should I keep noodles hot for a buffet?
Phred wrote:
> I've seen recipes where washing *spag* in cold water after cooking is > part of the process to stop the stuff glugging. At the time, I sort > of thought it *might* get warmed enough for eating when you stirred in > the hot bol sauce. But now I'm wondering if it was just used when the > spag was intended for serving cold with salad etc. [All of which is > probably irrelevant for noodles. %-) ] > > Cheers, Phred. Possibly for salads, but totally inhumane and unncessary when done to perfectly good otherwise pasta being served hot. |
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How should I keep noodles hot for a buffet?
In article >, Goomba38 > wrote:
>Phred wrote: > >> I've seen recipes where washing *spag* in cold water after cooking is >> part of the process to stop the stuff glugging. At the time, I sort >> of thought it *might* get warmed enough for eating when you stirred in >> the hot bol sauce. But now I'm wondering if it was just used when the >> spag was intended for serving cold with salad etc. [All of which is >> probably irrelevant for noodles. %-) ] > >Possibly for salads, but totally inhumane and unncessary when done to >perfectly good otherwise pasta being served hot. While not wishing to set a new USENET precedent, I think I agree. Cheers, Phred. -- LID |
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How should I keep noodles hot for a buffet?
"Phred" > wrote > While not wishing to set a new USENET precedent, I think I agree. Oh no, not a NEW precedent. (smile) nancy |
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