I’m hosting a popup in a week and usually have always served meals straight from completion (other than normal components of a dish that can be made it advance).
The place I’m having the event at has a warming oven which I think would work well for a stuffed shells dish I’m serving. I make these shells the day before and reheat in the oven, covered with foil, before serving.
My question is, what do I need to know about warming ovens in order to ensure my shells reheat thoroughly and also don’t overcook? I imagine it will take longer to reheat since the max temp on this one is 240° which is fine, I have the time but is there anything I need to know? Things to consider? TIA!!
[link] [comments]
from AskCulinary https://ift.tt/iFYd196
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment