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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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donna
02/16/09
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I was planning on cooking chicken parm, and sausage and peppers the day before a party. Can I just take the food out of the fridge and reheat over the sterno trays? If the food has already been cooked, would there be any chance of contamination if the food is really hot. Also, do you think the chicken will get dried out. I cant use the oven because I'll have a pork roast in it with other stuff. Can I place frozen manicotti in the trays over a sterno covered to cook. What do you think. Thank you
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ellen
02/16/09
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Absolutely not! Especially the chicken, safety-wise. You MUST reheat in the real oven to a temp of 160; then you can place over sterno and keep covered up to 2 hours.
Assuming you are preparing servings of about 40-60 of each entree. You need to get or borrow a couple of 18 quart electric roasters, one for the sausage and one for the chicken. And a third for the manicotti; no way it will cook over the sterno.
The roaster is very good for pork loin, because it cooks moist. You could do the loin in a roaster and reheat in the oven.
Read my food safety article for a better understanding of why your plan is SO unsafe. If you are being paid for this, you could be sued if anyone gets sick. If it is family you could still have liability.
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Tony
11/17/09
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I was looking at disposable (aluminum) chafing sets. I was thinking they may be able to help my Thanksgiving dinner. I make 2 stuffing's, mashed potatoes, mac-n-cheese, ham, turkey, green beans etc. The mashed potatoes, stuffing's, green beans and mac-n-cheese are done half hour to a hour before the turkey and ham are off the BBQ and carved. My wife bakes fresh rolls right before dinner so the oven is being used right before dinner. Will the side dishes be OK in the chafing dishes for up to 45 mins? Will making the side dishes with a lil extra liquid help it from drying out? Thanks
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ellen
11/17/09
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Absolutely. See this link for expert help on setup and use:
www.eddiesportablepigout.com/steamtable.htm
The big thing is not the extra moisture but to cover the dishes very thoroughly and tightly with foil while they wait.
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Sequoia
12/01/09
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Im making chicken alfredo for 60 people i was wondering how many full pans will i need to make for it to be enough to serve the 60 people.
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ellen
12/01/09
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About 2 1/2.
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samantha
06/17/10
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I am cooking chicken skewers for a large party this August and I want to bbq them ahead of time and then reheat them in the oven before setting them in a chafing dish above sternos.
I am using marinated chicken tenders in a garlic hoison sauce on bamboo skewers.
How long do I heat them in the oven and on what temp?
should I brine before marinating? Just salt?
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ellen
06/18/10
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Reheating chicken can be iffy, try this on a small batch before your party. Yes, brine before marinating, see Alton Brown's good eats for thorough directions.
Lots of the garlic sauce as they reheat.
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Jessica
08/09/10
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Can I use disposable aluminum pans in a stainless chafing dish? The chafing dish is an 8qt dish.
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ellen
08/09/10
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Probably not Fill one with water and try to lift it in and out; you will see why.
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Gina
09/16/10
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I am having a birthday party in my yard. I am having the food catered, and delivered hot. I want to keep them hot by using sternos. They are full trays of food. Normally you would see two half trays of food over a full tray of water. (for steam heating) Can I do the same with full trays? Meaning full trays of food over full trays of water?
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ellen
09/16/10
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Yes, that's fine, you just have to be sure to KEEP the water in the lower pans. It should not touch, you want steam, not simmering; be careful when lifting the top pan in and out, steam is released, and you can get burned.
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BB
09/29/10
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using a chafing dish for brisket for a wedding, should I coat or spray the dish before putting the meat on to the chafing dish so not to stick and can you suggest a nice garnish ?
Thanks
BB
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ellen
09/29/10
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Yes, coat. Spiced apple rings or spiced peaches are pretty cute.
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Isabelle
10/14/10
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I find it hard to believe that chafing dishes can actually keep food warm, do they really work?
If so I am planning on putting sliced turkey in them will it dry? If so what should I do to ensure it stays moist?
I also want to put mini meat pies in them will the crust get soggy?
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ellen
10/15/10
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Well designed, properly set up chafing dishes work by steam heat and yes, they do keep food hot. See the link on how to use chafing dishes in the thread above.
You need tight covers and some turkey broth to keep the turkey moist. Don't cover the tarts and the crusts should not get soggy.
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Paula
10/20/10
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I need to cook burgers in advance for a large family gathering. I have heard that you can reheat burgers and keep them warm in a chafer with beef broth. Your thoughts?
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ellen
10/20/10
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If it were me, I would make meatloaf, which makes great sandwiches and reheats much better, or meatballs for subs or hoagies. However, if you do make patties, IT IS UNSAFE TO REHEAT IN CHAFING DISHES. They don't get hot enough. You must reheat tightly covered in the oven or on the stove, to 160, then transfer to the chafers for up to 2 hours.
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Paula
11/05/10
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We are cooking sausage balls and pigs in blankets that we have previously frozen uncooked for a party. Also, we will have chicken tenders from a local restaurant. Can we cook these and transport them, then place them in disposable chaping trays safely. I am concerned about the time. Will be about an hour between cooking and transporting and another 1-2 hrs before eating.
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ellen
11/06/10
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The usual food safety standard is 2 hours from out of the oven or heated storage to eating. So you need to transport hot- see the discussion on the baked potato bar page on how to heat up ice chests; then add the food hot and put in some of the microwavable hot pouches to keep hot for the trip. To the chafers ASAP when you arrive- don't open the hot boxes till the chafers are set up and lit.
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Kelly
11/08/10
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I would like to cook flat iron steaks for a dinner party I am having and serve them in a chafing dish. My question is, how far in advance would you recommend me cooking the meat before putting them in the chafing dishes (I would love to cook the meat before the party and transport them directly to the dishes). Also, how long do the sternos burn for?
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ellen
11/08/10
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This is a chuck steak, and I would not cook them ahead, unless I was doing one of the braising recipes... Flat Iron or Top Blade Steak benefits from marinating and is best if it isn't cooked beyond medium rare. Anything calling for Skirt or Flank Steak will benefit from a Flat Iron Steak. You can grill it, use if for stirfry meat, use it for fajitas, braise it, panfry it.
The basic rule for food safety with chafers is 2 hours from heat source to mouth.
Sternos come in two different sizes. see the cans. Always bring two replacements per chafer sterno and tongs to remove the hot Sternos from under the chafers, they are scorchingly hot.
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ellen
11/08/10
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The 8 oz. can of Sterno burns consistently or in increments equal to 2 1/2 hours. The 7 oz. can burns consistently or in increments equal to 2 1/4 hours. The 2.6 oz. can burns consistently or in increments equal to 45 minutes. The cooking fuel is extinguishable and can be re-lit without affecting product performance.
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Stacy
11/09/10
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Hi: I looked at the large rectangular disposable water pans for the chafing dishes, and the half-pan inserts that go inside them. I am trying to figure out the VOLUME that will fit in those half pans. I am making green bean casserole for 500 people and I'm trying to figure out how many half pans to buy. I'm estimating 3/4 cup of GB casserole per person. Thank you!
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ellen
11/09/10
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Dead full the 4 inch pans hold 4 quarts.
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Kristina
11/14/10
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I got a set of aluminum chafing dishes to use on Thanksgiving day so that I can keep side dishes in them while finishing up the turkey and such. What's the maximum amount of time that I can keep those dishes (green bean casserole, stuffing, etc.)in a chafing dish while cooking my turkey?
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ellen
11/15/10
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2 hours before serving.
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Kristina
11/16/10
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Thank you!
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Ann
11/28/10
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Engagement party next week. I made stuffed chicken breast and froze them raw. They have a coating of mayo, horseradish sauce and bread crumbs. Should I bake the day of the party or the day before? When putting in the chaffing dish, should I add a sauce of some kind? Is there a sauce that will not make it too soggy? I am afraid they will get dried out. What would you recommend?
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ellen
11/28/10
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Thaw in fridge. Cook day of, then transfer to preheated chafing dish. Have sauce on side- if placed on, will make breading soggy.
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molly
11/30/10
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Hello - hosting office party for 12 people and making fettucine alfredo with spinach and roasted red peppers. Any suggestions on how this will hold up in chafing dish? I plan on adding a little cream cheese to the sauce to help keep it together...your thoughts?
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keesha Pania
11/30/10
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I am having my family cook for my wedding and not sure how many chafers i will need. It's about 60 people. Grilled Chicken, baked ham, and 3 sides that will need to keep hot. One for each doesn't seem big enough especially for the meats.
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ellen
12/01/10
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Molly, that is about the best you can do. Real Alfredo doesn't hold, but most of the cream cheese assisted ones do.
Keesha, usually for 60 people, I set up double lines, and thus 2 chafers for each item. That will be plenty.
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yolanda martinez
12/04/10
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Reading through your library on the use of chafing dishes raised some concerns.
Every year we serve Thanksgiving and Christmas Dinners for our 3rd shift employees. We generally begin serving at 2:30 am. Our dinners are in a job trailer so amenities are limited; we do have a refridgerator and access to clean water. All meats and side dishes are warmed in aluminun steam trays.
The typical menu is turkey, ham and this year possibly a roasted beef(the beef can be seasoned and roasted at the grocery deli dept.).
Since our dinner time is unususal all food items, which have been pre-cooked, are picked up cold and stored in fridge. Sometime after 11:30 am. the meats are placed in steam trays. Around 12 am we heat sides in microwave then place them into steam trays. All food items are covered tightly with heavy-duty aluminum foil.
The roasted turkey breast(pre-sliced at the deli)is kept moist with chicken broth. Around 2:00 am we slice the ham off the bone; return slices to steam tray along with its drippings and add some water. The beef roast(pre-sliced)can be kept moist with beef broth.
Given our circumstances am I following best practices?
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ellen
12/04/10
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How thoughtful to remember the night shift. I have worked night shift many Christmases, and we are often the invisibles.
That said, you probably guessed that this is not good practice. You need to get/borrow a couple/several electric roasters. Keep the all the sliced meat, tightly wrapped in foil packages with broth (or in the case of ham, can be pineapple juice or coke), packages 2 inches thick or less, in the fridge till about 2 hours before. Then into the preheated 350 roasters until ready to serve, rotating the packages for even heating.
Then transfer to the chafers to serve.
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yolanda martinez
12/04/10
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Dear Ellen,
I want you to know how much I appreciate all your patience, sound advice and encouragment. Thank you so very much!!!!
ym
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J Jones
12/06/10
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The food is never hot when we have a buffet. The manager says the temperature is 58 and that's as hot as it's going to get. Is there another way?
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ellen
12/06/10
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58 is not safe, it is not even legal. What kind of food, where and how is it being served? Commercial restaurants are legally required to maintain food service at 160 degrees.
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Dot Reed
12/09/10
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I would like to bake a rice, broccoli, cheese dish directly in a commercial chafing pan. Is there a problem with sticking or browning around the edges - and should the pan be greased or sprayed?
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ellen
12/10/10
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Yes, you can bake it right in the pan, and yes, you want it thoroughly sprayed. When doing cheesy dishes, I also coat with plain ground Parmesan on top of the spray (like flour on a cake pan).
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Dan
12/10/10
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Wow-some great advice on this page! Thanks My question - I am making fettuccini Alfredo for a group party (at someone elses house) and will need to keep it warm for about 2 hours. I planned to keep the sauce and pasta separate until just before we will be eating (the sauce holds up much better that way). How can I keep the pasta warm in a chafing dish without it drying out? I thought about under cooking it a little and adding a little water to the chafing dish, but I'm not sure how much. Any ideas?
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ellen
12/10/10
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Check out the cook and hold info on the spaghetti page.
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Leeanne
12/11/10
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if grilling tri-tip and putting in chafing dish for party, how to I keep from drying out? Do I add water or a sauce or cook rare?
thanks
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ellen
12/11/10
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Definitely cook rare, put some real beef broth in the bottom of the tray, cover tightly till serving. Make a mushroom sauce for the side.
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leeanne
12/11/10
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thank you so much...happy holidays
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cindy
12/13/10
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My question is: I have bought these new chafing dishes and they do not have the steamer in the middle. How do I make sure that my dish does not burn? I want them to just stay warm? I have bought 4 of them and hate to waist them. What can I do??
Thank you!
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ellen
12/13/10
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Send the manufacturer name and number or style name and I will try to find out for you.
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cindy
12/14/10
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Philippe Richard Chafing Dish from JC Pennys, it is a 5 qt,it gets too hot. Thank you for your help!
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ellen
12/14/10
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You might try replacing the alcohol fuel holder with warming candle. Or if still unused, just take them back...
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Lee
12/17/10
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I have never used a chafing dish before. For our Christmas buffet I would like to prepare a spiral ham and than place in a chafing dish to keep warm and serve. What is the best method to do this so as not to dry out the ham. Your help would be very much appreciated.
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ellen
12/17/10
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Once your ham is cooked and sliced, layer it in the chafing dish, to which you have added a small amount of warm liquid (chicken broth, pineapple or orange juice, etc). Then cover TIGHTLY with foil and place over heater until ready to uncover and serve. You cannot use the chafer to heat the ham- see the instructions on reheating ham in the holiday cooking section of big pots, if you need to do this.
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Jodi
12/21/10
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I am serving a baked chicken that has been coated in a white sherry sauce, breaded and placed over a bed of broccoli. It is for a party of 17, and I will place it in a large baking pan that fit into the chafing trays. My question is how long should I cook this for in the oven, without it drying out-I understand to watch the internal temp of the chicken and not go over it, but it always seems that this dish has a tendency to get dry as it has a bit of carryover cooking, even pulling it out of the oven on time. I don't want it to sit in the chafing dish drying out even more. Thanks for your imput!
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ellen
12/21/10
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Brine the chicken before cooking. Pull out 10 degrees before "doner", as it wioll keep cooking. Keep TIGHTLY covered in the chafers until ready to serve.
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Heather
01/11/11
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I am going over the idea of catering my own wedding reception for appx 90 people. I'm crazy, I know... But I think I will have a big enough team of helpers and the money saved will be worth it.
My question is this - can I cook frozen, precooked Chicken Cordon Bleu in the chafing pan? Or do I need to cook it onsite in the oven and transfer to the chafing pan? Will it stay warm and crisp? Or do I need to ditch the chicken cordon bleu idea?
Also - would mashed potatoes made before hand and then kept warm in the chafing pan be okay?
This site is so very helpful, thanks for all the information!
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ellen
01/11/11
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This is a reasonable size party, if you have a commercial type kitchen at your venue. You need 2 buffet serving lines plus a nibble table for the hour between the ceremony and the meal.
As mentioned above, you cannot cook ANYTHING in a chafing dish. It has to be hot (160 internal or above) when it goes in.
If you are really budget- minded, look at the Dijon wedding chicken on this site- cheaper than the frozen chicken entrees.
See the freezable holdable mashed potato recipe on site for discussion about reheating potatoes.
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Baylis
01/31/11
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Hi, We're having a wedding of 100-125 people catered by a local restaurant (that doesn't usually cater). We need to rent chafers for stewed beef, rice, beans, pupusas (a type of salvadoran food) and fajita vegetables. The only ones we have available to rent are 8qt chafers and we're having trouble figuring out how many the cook will need to put the food in to feed that many people. We've estimated 2 8qt chafers for each type of food, so 10 chafers total. Is that enough? too much?
Thanks!!!
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ellen
01/31/11
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Bayliss, to serve this many people, you are going to want 2 lines, which can be 2 sides of the table, with the same food on each line, so yes, you want 2 chafers per hot food. But you will be refilling/replacing the pans at least once, as the chafer only holds about 25-30 entree servings. So you need twice as many pans as chafers (it is not elegant or festive to bring out a big pot and shovel the second fill into the same pan...).
The standard is to allow one 8 foot table for about 4 chafers, so your serving line would be 3 tables long.
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Jamie
02/07/11
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Is it more appropiate to serve sliced ham or beef on a platter or in chaffing dishes.
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ellen
02/07/11
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Hot meat at dinner, chafer. Cold or sandwiches, platter.
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RuthAnn Campbell
02/20/11
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I'm having a St Patrick's Day party and will cook a traditional corned beef and cabbage dinner with carrots & mashed potatoes. I would like to cook everything in the afternoon, my guests are coming at 6:00 PM. What can I do so the sliced Corned Beef doesn't dry out? I would like to have everything ready by 5:00 PM and warming until 6:30 - 7:00 PM.
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ellen
02/22/11
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Slice, tightly wrap in foil with a little of the cooking juice. hold at 180-
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Kimberley
03/12/11
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I am hosting a wedding celebration for my son and fiancee. We will have a chef with a roasted pig and rolls, which he will serve. In chafing dishes (as sides) we will have Raclette casserole, a Ziti dish, Bbq baked beans with bacon, and corn. There will also be cold Broccoli salad and Pasta Caprese salad. There will be approx. 120 people. Since the hot dishes are sides, do you think I will need two full pans of each? or will one do it? I will want to transfer the hot food to the chafing dishes 45 minutes before serving so I can put some hot appetizers in the oven.
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ellen
03/12/11
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120 people, definitely 2 pans of each and maybe 3 of the ziti. Have fun!
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Patricia
03/20/11
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I am making penne ala vodka for a sweet sixteen party. How many pounds of dry pasta will i need to cook to fit in a full pan? 75 quests I am thinking I should make two full trays. We are also having salad, chicken pram,steamed vegetables, peirogies,, vegetable egg rolls and bread. I am assuming three 16oz boxes of pasta per full tray???
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ellen
03/20/11
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Macaroni for teens? At least 1 pound per 8. Don't know the size of your trays, chills faster and heats faster if you make three shallower trays instead of 2 deeper.
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Connie
03/31/11
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I will be smoking brisket and pork spareribs for a party the day before. How long do I reheat in the oven and how do I keep both moist in chaffing dishes?
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ellen
03/31/11
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Reheat tightly wrapped in foil at 325-350. Time depends on amount in the package and thickness, but allow at least a half hour.
Add beef broth or consomme to keep the brisket moist. Use the BBQ sauce or chicken broth on the pork.
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Vicki
04/07/11
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I am having an anniversary party & cooking for 40 ppl at my house with only 1 oven. I am cooking 2 turkeys in crock pots (that way I can leave meat "on warm" until needed in the chafing dish) & 2 spiral hams in my neighbours oven. Side dishes are baby potatoes and baby carrots (that I am blanching a few hours ahead & storing cold in fridge). I am planning on renting 4 8 qt chafing trays, 1 for each meat, 1 for potatoes & 1 for carrots. Am I renting enough chafing trays? Also can I heat my cold carrots in oven before placing more in my chafing tray? Should I perhaps rent 1 more chafing tray to keep all the spiral ham warm as they will not be in crock pots like the turkey?
Thanks,
Vicki
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ellen
04/07/11
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How about purchasing or borrowing an electric roaster to keep the ham warm? By far the easiest, and yes, you definitely want to heat the carrots before placing them in the chafing dish- chafers aren't safe or effective to heat up the food, just to hold it.
I would probably rent 4 chafing dishes and a few extra trays, as an 8 quart tray will not hold 40 servings. Do read the article on chafers that is linked in the thread above.
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Niki
05/24/11
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We are serving mini BBQ sandwiches using a chafer dish to keep them warm makes the bottom of the slider buns turn hard quickly. We tried putting a cloth down and still the same. Any suggestions?
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ellen
05/24/11
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I would put the meat in the chafer and the buns in a basket. No way I know of to avoid the overdone bottoms if you put the rolls in a chafer.
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Meredith
06/01/11
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Hi Ellen,
Would Shumai or steamed dumplings hold on a buffet? I was thinking of lining the chafer with banana leaves to prevent them from falling apart from the condensation?
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ellen
06/02/11
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Steamed dumplings will hold better than shumai. Cover the top with a clean cotton dishtowel until ready to serve.
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gene
06/05/11
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I have a roaster oven and want to keep hamburgers warm for serving and not haveing them dry out do you have idea what kind of sayce i can use and not get the hamburgers slopy when severing ?
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ellen
06/05/11
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Gene, this is very difficult. You need to keep the oven at 160-180 for food safety, which will overcook the burgers. Can you consider an alternative? Sloppy joes, BBQ, meatloaf?
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Kelly
06/06/11
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I am cooking for a party of 30. I am making pulled pork, wings and mashed potatoes. Will all of these things be ok to put in chafing dishes over sternos?
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ellen
06/06/11
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All of these are fine over Sterno, but they MUST be fully hot (in the oven, temp at center at least 160 degrees) before being placed over the Sterno. Chafers cannot be safely used to reheat.
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Nicholas
06/07/11
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Hi Ellen! I'm doing a pasta bar for 40 people.
I'm going to have a triple burner for saute pans to cook as they order. I'm not planning on having a pot of boiling water to reheat pasta. Seems like too much work. I thought maybe I'd keep pre-cooked pasta coated with olive oil without the sauce in large bowls at room temperature. Will the pasta be hot enough from room temperature to saute pan heat to cook eggs in my Carbonara sauce? Without scrambling of course. Or should I keep pasta warm in chafer then cook extremely hot in saute pan? Also, will eggs scrmable in my carbonara sauce if I hold in chafing dish? It very touchy beacuse of the eggs. I don't want to get people sick. Thank you!!
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ellen
06/07/11
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Not wise to keep the pasta at room temp- see the spaghetti page for discussion on reheating/holding pasta. Besides, room temp won't work for your carbonara- try it, you'll see what I mean.
Are you trying to hold carbonara already made in the chafer? I think you won't be satisfied with the quality.
Use Davisson's pasteurized eggs and there will be NO food safety issues- put up a cute little sign to reassure diners, and maybe to introduce them to pasteurized eggs. I use them exclusively at my house.
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Nicholas
06/09/11
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Hi Ellen,
Thank you for reponding. I'm not sure if you understood what I was saying about the pasta heat. I thought that I could hold pre-cooked pasta in large bowls on pasta bar tables and heat the pasta in the sautee pans with the sauce and toppings. Will the pasta be hot enough to heat the eggs in carbonara off the hot pans? I thought that it would be. I will use the pasteurized eggs. I was doing a lot of research on google and most pictures hold pasta in large bowls at room temp until they order. They say pans will heat pasta. Let me know! Thank you.
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Tia
06/09/11
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I am wanting to cook stuffed mushrooms in the chafing dishes is this possible. The filling is pre-cooked and cooled prior to stuffing. Is this possible. Thank you. By the way great website. I have learned so much from your site. Thank you for this Ellen.
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ellen
06/10/11
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Nicholas, you can cook ahead the pasta and reheat in pans, that works fine, but usually is done with an already hot sauce to help heat the pasta quickly without overcooking. You will have to get the pasta really hot before trying to do the carbonara. Experiment a little.
Also, you can only hold the pasta 2 hours at room temp and that includes ALL the time after cooking- cooling before refrigeration, room temp before display, etc.
Tia, No, chafers don't get hot enough to cook anything. Items must be cooked and hot before being placed in the preheated chafers.
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Julie
06/21/11
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I am having a party with approx. 60 attending. We are going to be making rigatoni...we are planning to use the large foil chafing pans. How many 1-pound boxes of cooked pasta will fit in 1 large foil pan? Also, how many pans should we make to feed 60 people?
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ellen
06/21/11
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Julie is this a side dish or the main course, and what are the actual measurements, including depth, of your pans? They come in 2, 4, 6 and 8 inch depths. Write back.
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Sam
06/22/11
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Ellen I am having a graduation party and it was for around 70 people but as usual the number has increased. I don't really know the final number but am assuming around 110 people.
I already made the following and froze it in my freezer. (I didn't bake the ziti) Baked ziti x 2 half sized aluminum chafing dishes (the two halfs fit into one chafing dish)
Baked Eggplant x 2 half, Italian sausage x 2 half, pulled pork x 1 half, and one full chafing dish of chicken nuggets. We will be having grilled burgers x 40 and grilled chicken x 48 drumsticks and 50 hot dogs. I will be having a plain salad.
Is this enough food? If I need more food what would you suggest I either make or buy frozen? Should I have vegetables in that mix? I am going to have chips and salsa for appetizers.
I just took the frozen dinners out of my freezer (except chicken nuggets)and defrosting it in my refrigerator for Saturday as I think it will defrost in time.
Please let me know as soon as you can! Thanks :)
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Sam
06/22/11
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oh...and the party starts at 4pm. What time would you suggest I bring the food outside (weather permitting!) wait a while until most people are there or have it already set up for 4pm. I was thinking of setting up around 4:15.
I didn't take the food out of the freezer yet. When should I do that for them to be defrosted in time for this Saturday?
Thanks again!
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ellen
06/23/11
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Sam, a 2 inch deep full pan is about 7 quarts. So, I am assuming these are 2 inches deep (they also come in 4 and 6):
Baked ziti x 2 half sized aluminum chafing dishes (the two halfs fit into one chafing dish)
Baked Eggplant x 2 half,
You have only about 35 servings of each, max, do at least 2 more half pans of each, maybe 3 ziti, if you expect 100+.
You have about enough meats, but not everything will get eaten evenly.
Italian sausage x 2 half, may run out
pulled pork x 1 half, will probably run out. another one would be good.
chicken nuggets x 1 full, probably fine
grilled burgers x 40 and
grilled chicken x 48 drumsticks
50 hot dogs, leftovers. I would skip it and do more Italian sausage.
3 days is about right to thaw.
Either have appetizers out or get that food out promptly.
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Sam
06/23/11
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Thanks Ellen, I should have said that the half sized aluminium dishes I have are 4" deep.
I might skip the pulled pork and make macaroni & cheese x 1 large 2 inch pan.
I will buy a party size lasagne dinner they are $10 at Shop-rite and fit the chafing dish. I have large bowls of potato salad, macaroni salad & coleslaw & large plain green salad as well.
Just so I understand do you think I should skip the burgers and dogs and make more Italian Sausage instead?
Thanks for the help!
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ellen
06/23/11
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I would skip the dogs for sausage. The burgers are fine, if you want them; or you could increase another meat by the 10-12 pounds.
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tisha
06/27/11
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I am having a wedding in 2 weeks. I have 5 chafing dishes for 5 dishes. I have 60 people. I don't know how much 8 qts is to know if I have enough. We're serving grilled chicken, roast pork, rice, green beans, and maccaroni. I don't want to make too much since we have to clean before we return the dishes but I don't want to run out of food. There is no oven on site.
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ellen
06/28/11
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OK, Tisha, if I understand it, you have 60 people to serve. You will want to set up a 2 sided serving table where people go down both sides at the same time, with a spoon at each end of the chafing dish.
Since you have both rice and macaroni, you need to allow about 5/8 cup of each per person, your 8 quart pan will serve about 50 people. You want 1 1/2 pans of each.
For the pork and chicken, I would get 2 pounds raw boneless pork for each 5 people PLUS 1 piece of chicken per person.
One chafer for about 12-14 pounds of green beans.
Enjoy.
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Deirdre
07/06/11
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I am going to be cooking for a wedding and serving buffet style, I will be transporting from oven to buffet within a maximum 5 minute drive. If the oven temp is proper at 160, and the pans are ready to receive the food is that enough time for food safety. Also, I am planning to cook for 50 adults, I have 3 main dishes and 3 sides..how many 1/2 pans of each will I need? Thank you!
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ellen
07/06/11
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That is OK, you can pack the foods into preheated ice chests to hold for the trip- the 5 always turns into 20 by the time you load and unload,, etc. How to heat ice chests- see potato bar page. Half pans come from 2-6 inches deep. go by weights of food for amounts, see the pan size page for help on volumes. You can;t go by pans, a pan of meatloaf serves more than a pan of fish fillets.
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Marla
07/15/11
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Hello Ellen,
Last year we served burgers and hot dogs at a charity function. We grilled them about 10 at a time each and held them in a cooler lined with foil. This did not work very well at keeping them hot at all, obviously. We did reheat some of them, but we were often serving lukewarm food. I was very wary of this as I know the proper holding temp is 140 F or more.
We are doing this again this year. I have seen aluminum chafers at Walmart that have everything needed for $10. However, I forsee some problems here. Mainly, can the sternos heat the water from the ambient temperature to the correct one? I could heat the water at home, but by the time we got to the event, it would not be hot likely. Also, we would be serving from about 11-4 and I think by then we would need a lot of sternos, especially if they were used to warm the water up.
I also thought about buying an electric chafer if there is an outlet available. I think I have seen used ones on eBay? Then I could heat the water in it and not worry about running out of sterno.
Finally, should I use a full pan or half size pans? I also thought about using third size pans and putting the buns in one briefly to heat up. Not sure if the half and full size pans would have enough room for the burgers and hot dogs without them being stacked too deeply.
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ellen
07/15/11
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If you need to cook on site, you need electric roasters, not chafing dishes. Chafers never get hot enough to cook, they can only maintain already-hot food. They are good for warming the buns, though.
Ice chests don't work unless preheated, packed foil and left closed. See the potato bar page for discussion.
Hot dogs with skin on will puff up and crack or shrivel, even turn greenish, if held over 20 minutes, but skinless can be held a long time. For the roaster, large electric roaster, fill it with hot water about 4 inches, put a disposable foil roasting pan inside with a few holes in the bottom to keep the dogs out of the water and load it up. Steams them in no time. Turn it down to low, keep them warm without drying out. Easy cleanup too. USE SKINLESS!
You can rent a real hot dog machine/cart from a rental place, it will have rollers instead of water. Pick up, set up, cleanup, rental fees, returning immediately- more trouble than the roaster...
Here are additional hints from a French class that raised a LOT of money with hot dog sales:
- if possible get hot dogs that are not invidually wrapped because it take FOREVER to peel 10 - 15 dozen dogs
- if you have to get the individually wrapped ones, put them in the freezer for a while and it will make unwrapping way easier -- the dog contracts more than the wrapping
- you will get asked what is in the dog -- beef, pork.??? People seem obsessed about this. Personally I like how an all beef dog stands up to the abuse of large scale cooking.
- if you are providing veggies dogs or non-pork or non-beef, some folks want to know that you have cooked and kept them separately. This is where your crock pots can come in handy. Do a crock pot for the veggies and if necessary another for other alternative choices
- cooking method of choice - grills because they are the fastest. But if not grills then water, which is easier to clean up.
- have your condiment station a fair amount of space away from the where folks get their dogs because condiment hogs can really slow down your line. Also get the big pump bottles of condiments from Costco -- way faster than squeeze bottles and you won't run out.
- make sure the buns are pre-sliced, and the ones with slice going vertically through the buns are way easier to handle and folks seem to lose fewer dogs from them.
- unless you are serving salads, large napkins work as well as plates
Frankfurters are fully cooked, but if you are going to reheat, take them to an internal temperature of 160º.
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Marla
07/15/11
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Thanks for the information! I was planning to cook the burgers and hot dogs on the gas grill to 160, about 10 at a time and hold them in the chafer at 140. What size pans do you suggest, one full pan for both items, or half size for each? I will probably use an electric chafer as there's no way to heat the water unless I do so at home (outdoor venue). I would just use some crock pots, but there's clearly not enough outlets there.
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ellen
07/15/11
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Separate pans for the 2 items. Good luck.
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Leona
07/17/11
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Ellen I love reading the questions and answers on your site. I was wondering at what temperature do you steam the hot dogs at before turning them down to low? Also would you use a broth for the cooked hamburgers or steam them also?
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ellen
07/18/11
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Depends on the roaster, you set high enough to get a nice steamy simmer. Some have the heating element on the bottom, some around the side, so it varies, start at 300-350 and see.
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Leona
07/19/11
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Great what about the burgers? THX
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ellen
07/20/11
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I really don't like to hold burgers, they just don't stay juicy and good. Have you considered a loose meat/ sloppy joe/ chili/ BBQ alternative?
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angela
08/03/11
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I am having an outdoor party for 100guests and I wanted to make some hot dogs what's the best way to do this to keep them warm? Should I boil them at home and put them in chafing dish or what?
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ellen
08/03/11
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Angela, there is a lot of discussion about hot dogs on this thread, including to use skinless. If that doesn't answer, please tell me:
How many dogs?
How will you cook them?
Do they have to be transported?
How long between cooking and serving?
Thanks. Write back.
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angela
08/04/11
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Yes Ellen I read them but I'm still a little unclear. I'm thinking about 200 dogs I wanted to boil them first at home then put them in a chafer to stay warm. Yes they will be transported I need to be at the park at 10am my guests will not arrive until 1. I've never used a chafing dish and I wanna know how to keep them warm for the guests.even if a chafing dish is not the way to go please let me know what to do. Thanks
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ellen
08/04/11
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Angela, I have no idea how to hold already cooked hot dogs for 3+ hours. What I would do is, make Italian sausage with peppers and onions, or kielbasa with sauerkraut, both of which CAN hold at 180 in a covered roaster, or be transported and held in preheated ice chests or cambros (see the potato bar page for instructions on how to do this). You should not plan to hold food in a chafer for any more than 2 hours; it is not safe, the temp is too low and too uneven.
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Jen
08/05/11
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I am cooking stuffed bell peppers for a group of 16. I won't be able to serve them (after removing from oven) for about 4-5 hours. What should I do to keep them hot. I have chaffing dishes and a microwave but no access to ovens.
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ellen
08/06/11
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I would cook ahead, chill, reheat in the microwave just before serving.
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shelly
08/14/11
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How many serving does a 8 quart charfing dish serve?
I am making oven roasted potatoes, and green beans for 300 people. How many pans should i have of each?
Whole meal includes 6 oz roasted chicken breast bonein , the above sides, salad, roll, and dessert. Coffee, tea, and water.
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ellen
08/14/11
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The dish is usually only filled to 6 quarts, which is 48 "1/2 cup servings" but realistically most people take more of many popular foods, 32 3/4 cup servings.
Allow at least 1 serving per person.
If you are plating, you use less than if it is buffet/ self serve.
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Connie
08/17/11
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Hi Ellen, My daughter is getting married and we are cooking the food. We are having Smoked Brisket, Chicken, Cheesey potatoes, A rice dish that the groom loves, 2 vegetables, rolls and salad. I have purchased the chicken breasts but am undecided how I will cook them. I want something that can be cooked ahead and I am worried about drying them out by reheating. Do you have a recipe suggestion? They will be kept warm in the chaffing dishes.
Thanks!
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ellen
08/17/11
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The orange Dijon wedding chicken on this site in Big Pots is a tried and true recipe that fulfills all the requirements and because of the sauce, no dry-out problems. It is great with rice. Any similar dish would work.
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daniel
08/21/11
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Having a school function with ~75-100 hotdogs being prepared ahead of time. Probably just boil them unless you offer better suggestion. What would be the best way to keep them warm in a chafing dish- wrap dog in bun with aluminum foil-place in chafing dish or just keep hotdogs in chafing dish and add to bun as given out?
Looking for the least time consuming way!!
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ellen
08/21/11
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Use skinless if you plan to hold them. Steaming is better than boiling. There is lengthy discussion about hot dogs on this thread, start at 7/15/11.
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Brooke
08/23/11
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I am planning on making scrambled eggs for a function of 30-40. We don't have a working stove or oven at the location. We do have steamer trays, a BBQ and a large (refrigerator size) warmer that cooks up to 300 degrees. The problem with the warmer is trays are very shallow and slide in and out. I don't think I can cook scrambled eggs very well in it. What else would you suggest? How well would the eggs turn out if I cooked them ahead of time, put them in the freezer then reheated them in the warmer? From what I understand I can not cook them in the steamer tray? Can I cook them on the BBQ?
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ellen
08/23/11
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You do not want to offer reheated scrambled eggs, unless you don't like the folks you are feeding...
I suggest you do a baked egg breakfast casserole instead, the sort with potatoes, cheese, veggies, etc., which you CAN do in the warmer. You just put glass 9x13's on the shallow trays. I would do 6 pans for this size group, plus fruit trays, some pastries, bagels or toasts, juice and a small assortment of cold cereals and yogurts.
Yes you can do scrambled eggs in large iron frying pans on a bbq, but it takes a little practice.
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yolande
08/25/11
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I need to do kelibsa and kraut in a chafing pan. How many pounds of each can go into a chafing pan.
thank you
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ellen
08/25/11
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Yolanda it depends on whether these are the stainless steel ones or the flimsy aluminum foil ones, and also the depth of the pans (they come in 2 1/2, 4, 6 and 8 inch depths). More info, please.
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Denise
08/26/11
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I am having a surprise birthday party for my husband, we are grilling hamburgers and hot dogs. I would like to grill these before the party and keep them warm in disposable pans with sternos, so everyone can eat at the same time (approx 50-60 people). What's the best way to accomplish this, without the meat drying out?
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Karen
08/31/11
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I have never used a chafing dish. I have a 6.5 electric chafing dish;(chafing dish separate from electric base)and want to use it for my crab dip. Can I prepare the crab dip and bake it in the chafing dish? Once prepared can I put it on the base to keep it heated? Thank you.
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ellen
08/31/11
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Denise, I dont have any suggestions; both dry out. What I do when I need to hold is, I make sausage and peppers, and meatballs in sauce, both of which hold beautifully and make great sandwiches.
Karen, The chafer will be fine for holding the dip, but I have no way to tell if your dish is oven proof for the baking- and the chafer will NOT be hot enough to bake it.
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rebecca
09/05/11
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Should I use a chafing dish or electric roast to keep fried chicken warm? Anything I should do to minimize drying? Thanks. Your site is great- kind of you to share your expertise.
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ellen
09/05/11
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A chafing dish will be fine. If you want really tasty, you could turn it into fricasee by adding a rich chicken gravy and reheating in the gravy- this holds beautifully.
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Lisa
09/08/11
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Im catering a wedding for 150 people, I'm serving Cajun Chicken, Jambalaya, String Beans, Glazed Carrots,& Ceasar Salad. How many does a 8qt chaffing dish serve & how to keep my ride moist?
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ellen
09/08/11
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An 8 quart dish of jambalaya makes about 22 entree servings, or 32 side servings and you need to allow that some people may take seconds or both chicken and jambalaya. If you mean the rice in the jambalaya, the sauce in the dish itself is what is needed. Be sure to use converted rice, such as Uncle Ben's if you plan to hold it.
With this menu you need French bread and an appetizer table with at least fruit, cheese and crackers.
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Kelly
09/20/11
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Hi Ellen,
I'm having about 100 people on Sunday for my husband's birthday and wanted to keep hot dogs in chafing dishes. Should I boil first and then transfer to the chafing dishes with an inch or so of water? Party will be about 5 hours long with people coming and going. Thank you!
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ellen
09/21/11
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Kelly, I never try to hold hot dogs like this, it is discussed in detail here:
www.ellenskitchen.com/forum/messages/25635.html
Use skinless, steam, do not boil, cover tightly.
However, I suggest you switch to Polish sausages or kielbasa, much tastier, hold much better.
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Kelly
09/21/11
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Thank you so much - I'm going to look for a roaster - can I only fit 40 dogs in an 18 quart?
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ellen
09/21/11
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You can do about 15 pounds.
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yvonne
09/26/11
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Holding Cabinet
What is time limit for keeping foods hot in a warming/holding cabinet for a wedding reception? Maximum is 190 degrees. Thanks,
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ellen
09/26/11
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Most of the time, food does not hold well for more than 2 hours. Safety-wise, as long as it is above 160, it is safe.
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Pennie
09/26/11
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Hi Ellen, I am having a cocktail party and I will be serving some pastry type appetizers like mini quiches and mini crescent hot dogs, etc. what is the best way to keep items like these warm without drying them out? Thanks for your help.
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ellen
09/26/11
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A true chafing dish works great-
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Kelly
09/27/11
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My party was on Sunday and I could not find the electric roaster in ANY store around me. I had no choice but to keep them in simmering water in a giant pot on my stove. I had purchased the Costco hotdogs (1/4 lb meaty ones). EVERYONE said how great they were!! It worked in a pinch - I ended up with about 80 people to feed. I never ate till the very end of the night and I have to say - they kept great in there! Maybe because of their size. Thanks!
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Kathy
10/11/11
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I am having an outdoor party and the temperature is only going to be in the low to mid 60's. I have chafing dishes for the food, BBQ chicken, pulled pork, baked beans, rice, potatoes, etc. Will I be able to keep the food warm this way in such cool outdoor temperatures? What do you recommend as far as sterno goes? Should I double up on them? Oh this is a bon fire so the guests will be warm, I'd like the food to be warm as well.
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ellen
10/12/11
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Use the 2-sterno-chafers that take the large sternos, and the wind wrapping method shown in the link near the top of this thread on using chafing dishes. It will stay safely hot.
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Chip
10/13/11
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I bought an economy 8 qt chafer from a warehouse club that also stocks food pans in every size. I got two half-size 4" food pans (for mashed potatoes & rice), but I'm concerned that the water tray is barely deep enough to accommodate the deep food pans. They fit, but it doesn't seem like there's enough room left for water. Should I exchange the deep pans for shallow ones? If so, what would deep food pans be used for?
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ellen
10/14/11
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You need enough room to make steam. It is steam, not hot water, that keeps the food hot. Usually the table chafers are the 2 1/2 inch deep pans.
The deep pans are usually used in steam tables and chill tables(the kind at restaurants).
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carrie
10/14/11
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I'm catering a wedding for 150-200 people. I'm buying a hotbox that holds 5 full size pans. I have 6 full size chafers (8qt) and 6 extra half size pans.
The menu is:
3 full size pans Steuffers Lasagna (6 boxes)
3 full size pans Chicken Alfredo from a local Deli (heat in microwave or oven)
3 full size pans stuffed shells from a local deli (heat in microwave or oven
Tossed Salad
Breadsticks picked up from Olive Garden at 6:00
.
.
.
Is this enough pasta? I could also add 5 quarts of frozen meatballs in a round chafer.
How do I keep the bread from getting cold and/or hard? The last time I put bread in a chafer it got hard quickly and I only have 6 chafers which I wanted to use for pastas.
The venue only has one oven, a small stove, and one microwave. I have to be there at 2 and serve at 6:45.
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Carrie
10/14/11
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cont'd...
One idea I had was to take the bread directly out of the foil lined delivery bags and put them on each table in bread baskets (instead of holding them on the buffet line). My concern is that people will eat too much bread this way! lol
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ellen
10/14/11
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Carrie, bread sticks are the least of your problems, you do not have adequate room for safely heating this much food.
5 quarts of meatballs is not enough, either skip or get enough for everyone (which is at least 40 pounds).
Surely there are some vegetables, appetizers, antipasto, etc?
You need about 25 pounds of bread sticks. Bread is cheap, don't skimp on it. On the tables is good; passing the bread encourages strangers to introduce themselves.
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kathy
11/06/11
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I am making lasagna for a party if 75 people..I am going to bake it first... how can i keep it warm to serve over a period of a couple of hours... will it start to ooze in a chafing dish..?? or should I just keep it on a hot plate?
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ellen
11/07/11
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Chafing dish is a fine choice, but you will need to keep one in the oven (at 180 degrees) while the other is being served.
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mary
11/13/11
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I usually make about 5 lbs of roasted potatoes for christmas and keep them warm in 1/2 tray sterno. I am thinking of getting a chafing dish and was wondering what size. Would a 4qt fit 5 lbs. of potatoes or am I better off with a 5qt?
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ellen
11/13/11
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5 quart gives more space, they stay hotter and not so steamy.
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Sandy
11/20/11
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Can I bake cornbread dressing in my chafing dish in the oven? Will I need to worry about burning? Thanks!
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ellen
11/20/11
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Don't know if you have a stainless steel pan in your chafer, but they are not made for baking, and may discolor it.
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Sandy
11/21/11
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It is stainless steel and seems really thin. I apprecaite the advice. Thank you!
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Heidi
11/21/11
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I have 2 electric chaffing dishes that appear to not need water.. Will these work OK for keeping mashed potatoes warm for at least 40 minutes while I finish the turkey and ham?
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ellen
11/21/11
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Yes. Keep covered.
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Heidi
11/21/11
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Thanks Ellen! I've read some people suggest covering with foil as well as the lid to offer double protection - keeps things warmer but not dry. Is that true?
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ellen
11/21/11
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That's OK. Won't hurt anything.
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Felicia
12/02/11
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I will be cooking for 100 people at work. Can you help me determine how much food I need. These are the trays available at my local warehouse club:
Full Tray: • Top dimensions: 12 7/8"W x 20 3/4"L x 3 9/16"D• Bottom dimensions: 9 7/8" x 17 5/8"
Half Tray: • Top dimensions: 10 3/8"W x 12 7/8"L x 2 1/2"D• Bottom dimensions: 7 7/8" x 10 3/8"
1. We will have 3 Meat options: Turkey (12 lb), Rotisserie Chicken and Honey Baked Ham (How many lbs.). How many of each should we make? 1A. How many trays will I need for the meats?
2. Our sides will be Macaroni and Cheese, Mashed Potatoes, Green Beans and Broccoli Florets. Based How many/what size trays of each should I have? 2A. Based on the size you recommend, how many quarts is that considered? 2C. Am I able to bake the Macaroni and cheese in the oven in these same trays?
3. Based on the sizes above, can the half and full trays be placed inside of the full tray for chafing/steaming. It seems kind of snug.
THANKS!!
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ellen
12/02/11
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Felicia, this is going to take a little time. I will do the calculations and post more.
Caution: you cannot cook or reheat in the chafers, the pans have to be hot (at least 160) when they go in, for food safety sake. The fit is supposed to be snug, to keep the steam under the food pans, it is the steam, not the water, that keeps the food safely hot.
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ellen
12/03/11
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Turkey (12 lb), I would not do less than 18
Rotisserie Chicken, 8 in pieces
Honey Baked Ham (How many lbs.). 15-18
Macaroni and Cheese, 8 pounds dry (8 9x13)
Mashed Potatoes, 30 pounds
these will work out to about 3 full trays
Green Beans, 20 pounds
Broccoli Florets, 20 pounds.
about 2 full trays, but half trays are easier to handle.
Yes you can bake in the foil trays.
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Felicia
12/03/11
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Thanks so much for your responses!! Off to shop I go ;-)
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Julie
12/06/11
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Can I use a round chafing dish to keep cheese dip warm INSTEAD of a crock pot?
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ellen
12/06/11
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Yes, it just has to be already melted when it goes in.
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susan
12/08/11
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Can I bake scalloped potatoes directly in the chafing pan in the oven and then remove and place it over the water pan?
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ellen
12/08/11
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Yes, but be aware that some of these pans are thin and may discolor or warp slightly.
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Carrie
12/08/11
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Hello! I'm using an 8qt. chafing pan to keep pasta (macaroni and cheese and penne) warm for an event. How many pounds of dry pasta should I make to fit the 8qt. pan? Thank you!
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ellen
12/09/11
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3-4 pounds, depending on type of pasta and how much sauce.
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Claudia
12/10/11
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Hello, I would like to know if I can use a candle to keep the food warm on a 4 quart chafing dish with a water pan. Please let me know.
Thank you!
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ellen
12/10/11
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Sterno keeps a safer temp. Candles are mostly used for tea pots.
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Stacy
12/12/11
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Hi,
I have a chafing dish from my Grandmother that has a refillable container w/ a wick rather than using canned sterno. Do I fill it with gelled fuel?
Thanks!
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Patti
12/13/11
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bbq chicken
i am throwing a quinceanera and would like to cater it myself. i am inviting 230 people and am aware that not everyone will show up. my plan is to fix bbq chicken legs and something else. i need to know how long 200 drummsticks will stay hot in a cooler after they cooked and bbq sauce is added? also, it will n ot be self serve.but it will be a buffet.the time for the meal is 5pm-7pm if that helps.
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ellen
12/13/11
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Stacy, these are "alcohol" lamps, and you need to find an old fashioned hardware store (or go online) to find the correct liquid fuel. My favorite old fondue pot has this type heat.
Patti, The sauce has to be Hot (temp) And I would use electric roasters; the cooler will not keep meat safely hot for several hours.
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Stacy
12/13/11
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Thank you for your speedy reply. I've found a bottle of gelled liquid fuel. The bottle says for fondue sets and chafing sets. Is that what you are describing? (the liquid is a gel type and colored blue).
Thanks!
sld
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Kim
12/14/11
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I am doing a beef tenderloin for a party this weekend. My plan is to marinate it overnight, then an hour & half to two hours before the party, brown it on the stove, then roast it in the oven & keep it warm in a chafing dish during the party. I'm borrowing the chafing dish from a friend, I've never used it. I have other things to cook in the oven, so, I need to get it done a little early. What temperature should I cook the tenderloin to in order for it to not overcook in the chafing dish...I would like for it to stay medium or just above for eating? Also, should I go ahead & cut it after it sits 15-20 minutes & put it in the chafing dish or wait until 20-30 minutes before guests arrive to cut it & put in the chafing dish?
Thanks!
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Carol Trott
12/15/11
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Hello, I'm catering an event on the 28th of this month and need to know how many 4" chafing pans would feed 65 people. I'm serving BBQ chicken, mac & cheese, potato salad and white rice, peas and corn.
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ellen
12/15/11
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See the steam table pan table on this page, around the middle of the page:
www.ellenskitchen.com/cooktalk/pansmeas.html
Don't forget that you must calculate according to your ACTUAL serving size, since only your peas and corn will actually be served in 1/2 cup servings.
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Sarah
12/21/11
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Hello, I am cooking Xmas Eve 7 fish. I am making Tilapia, 6oz lobster tails, shrimp,scallops,escargot,sno crab legs, to name a few of the fish. I am planning on steaming the crab legs, and baking the tails (wrapped in foil with butter) and baking the escargot in the oven. My question is Can I cook the Tilapia in the oven before time and then refrigerate it? Can it be safely reheated in the oven to save time then be put into chafing dishes? help this is the first time I have made so many differant fishes at one time.Also any tips on preparing the escargot? They were stuffed and purchases from the butcher market already frozen. I was told just to warm them but don't know how to prepare them for that. Any help is appreciated. Thank you
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ellen
12/21/11
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Sarah, no fish does well reheated. Bake the tilapia, maybe with a nice sauce, at the same time you do the other oven items.
The simplest snail cookery: Nest into foil on a cookie sheet, meat side up. Top each with a piece of garlic butter (press it in the hole) and bake for about 10-12 minutes in a preheated low oven (350). You might get some ideas from these snail sites:
escargot.free.fr/eng/cooking.htm
www.applesnail.net/content/various/eating_snails.htm#nhoam
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ellen
12/21/11
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Consider cooking the tilapia in a creole sauce on top of the stove.
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nancy
12/23/11
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I am having a family breakfast (20 people). I am making home made biscuits. Can I keep these warm in a chafing tray?
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ellen
12/23/11
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Yes. They will do fine.
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vin
12/27/11
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Hi, how easy is it to keep Potato Frys and Pizza hot in chafing dishes? will they go soggy, they will be in for an hour max. regards Vin
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ellen
12/27/11
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Fried things just don't hold well in chafers, refill every 20 minutes from real heat.
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Pam
12/31/11
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Hi, helping with party for 100 from 5-9pm. Main food items so far are pasta w/chicken in tasso cream sauce, pulled pork with broccoli salad and bread. Appetizers include hot spin/artichoke dip, corn dip and meatballs. Cake for dessert. This is not a sit down dinner. I think more appetizers are needed. Please advise on amounts.
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ellen
12/31/11
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If this is a come-and-go or open house type party, the folks who come early will eat a meal's worth and the folks who come later a reception size serving. The quantities are different if it is a party where everyone will stay the whole time. Also, is the pulled pork on sandwiches?
Appetizers
hot spin/artichoke dip,
corn dip
meatballs
I would add a fruit tray (see the deluxe tray for 100 on the fruit tray page)
SO SEND SOME MORE INFO ABOUT THE PARTY PLAN.
cake for dessert.
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MELANIE
01/09/12
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How much chicken
i am cooking fettucine for 60 people about how much chicken do i need
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ellen
01/09/12
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Look at the chicken section on the plan for 100 page, then use 2/3 the amount for 100, amounts depending on what cut/piece of chicken you use.
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Paul
01/12/12
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Hi Ellen, Having a kids party at a nearby park. There will be about 20 toddlers and 30 adults. We are going to fix pulled pork sliders on small rolls and macaroni and cheese and want to serve them in the disposable aluminum Sterno chaffing dishes. What size chaffing dishes should we buy and how many of each item. We're also serving watermelon and a veggie tray and cupcakes for desert. Thanks!
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ellen
01/12/12
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The half size pans are easiest to handle. 10x12x4 inches, full, holds 7 quarts, about 3 9x13 pans.
If you did 2 half pans of macaroni, you would have plenty left- you might do them a little less than full.
For the meat, 2 cups (about a pound) will make 6-8 sandwiches, depends on the size of the buns. One each for the toddlers, 2 for the regular adults, 3 for any heavy eaters or teens.
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Connie
01/18/12
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I am having some people over Saturday night and want to cook chicken nuggets in the oven and transfer them to a chaffing dish. If I leave the lid off with they stay crunchy or will the chaffing dish cause them to get soggy. That would be bad
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ellen
01/18/12
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They will hold about 1/2 hour before losing crunch.
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Marcie
01/24/12
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We are having a valentines dance our church and Several ladys and I are involved in cooking for it...We are preparing boneless pork roast for about 130 people...since we don't have a proper kitchen in the church it will be cooked at home sliced and put in chafing pans and brought to the church...the concern was it drying out!!! It has in the past.....I'm assuming it will be in the pan for at least a hour prior to the event with set up of all the other food....How can we keep it moist???
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megan zacharias
01/25/12
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I am having a v.i.p party for 52 two people every hour for 4 hours i am making bread bowls with soup i need to know what to do so the bread does not get soggy..
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Wendy Brown
01/26/12
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I'm cooking Shrimp Jambalaya for a party this weekend and would like to make enough to fill two half chafing dishes (one full chafing pan) The recipe i have calls for 6 cups of uncooked rice with shrimp, vegetables etc serving suggestion on recipe is 16-18 people. I was wondering if you thought this recipe would be enough for one pan.
Thanks for your help.
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ellen
01/26/12
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Marci, this is a naturally dry meat. You need a wonderful sauce or gravy to reheat. Also, you can make a tunnel in the middle of a loin and fill it with fruit (prunes, remoistened dried apricots, etc, letting it release some moisture into the meat and making really pretty slices.
Megan, you can't fill the bowls until they are ready to sit down and eat. Also, you can coat the bowls inside with a little oil or butter (depends on the soup) and toast just slightly, ahead of time.
Wendy, I would increase it 1/4 to 1/2 (depends on how much/what else is included). These pans hold 7 quarts, 3 9x13 pans.
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char
02/07/12
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Hello. I am making chicken parmesean, lasanga, veggie pasta alfredo and sausage and peppers for a party of 40.
My plan was to make all the dishes to completion the day before party , and put food in fridge...and reheat in oven before we eat party day..and put food in chafing dishes to keep hot. Is that how you would do it? I assumed all those foods will reheat ok in oven? I wanted to avoid cooking the day of party.. What do you think?
Thank you!
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ellen
02/08/12
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I think this is not a good menu to make the day before. The chicken Parm, lasagna, and alfredo could be prepped/assembled the day before, but need to be baked day of. The sausage and peppers, OK. This is also too many entrees for 40 people; skip the alfredo.
Yes, heat in the oven before transferring to chafers; chafers do not safely reheat.
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