| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I have had a silver (plate) chafing dish for many years, and have used
it again and again for meatballs, dips, etc. at parties. However, I'd
also like very much to use it for cooking at the table, but I don't
know how. It consists of a stand that holds the dish and a can of
sterno underneath, a pan, and the chafing dish itself that sits inside
the pan. I've looked at others in stores, and they all seem to have the
same pieces. The instructions that came with it said that the bottom
pan MUST always be used and MUST always be kept with at least a cup of
water in it. That works just fine for a party -- keeping hors'doerves
(sp?) hot for several hours. But to cook at the table with it, I'd
need to just use the chafing dish itself directly over the flame,
wouldn't I? I'm afraid I'll damage the dish if I do it that way. Can
someone tell me the proper way to use a chafing dish to cook at the
table? Thanks!
Pat
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1002.1 | What are you trying to cook? | OURVAX::JEFFRIES | the best is better | Wed Apr 06 1988 14:13 | 3 |
I would not try to cook in a silverplated chafing dish. They really
aren't designed for cooking. What are you trying to cook? Maybe
a copper pan over an alcohol burner is what you need.
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| 1002.2 | Nothing wrong with cooking in Silver... | SLTERO::KENAH | My journey begins with my first step | Thu Apr 07 1988 15:54 | 5 |
Why not? Silver is an excellent conductor of heat, and is
fairly inert, chemically. It would make an ideal cooking
material if it weren't so bloody expensive!
andrew
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| 1002.3 | Silverplate vs sterling | OURVAX::JEFFRIES | the best is better | Fri Apr 08 1988 16:05 | 7 |
If I remember correctly the chafing dish was silverplate not sterling
silver, there is a big difference. Silverplate is just what it
says, silver electroplated to some other metal. Every time you polish
silverplate you remove some of the silver and everytime you cook
in it there is a build up of tarnish, so it's a catch 22. I am talking
from experience, don't cook in silverplate unless you don't care
what it looks like.
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| 1002.4 | NEXUS::MARTENS | Sat Apr 09 1988 04:04 | 12 | ||
Silverplate, I have seen a liquid that will polish/replate
silver items. I have seen it used in demo and it worked very
well. it is non-toxic and if used on a copper penny it will
put a silverplated finnish on it. I had an add for it but can
not find it now. The name was something like "Silver Plate"
and only cost about $7.00 for a 8oz bottle. I have the same
type of plating liquid from a machine shop, but mine has a
sodium cyanide base. You just wipe it on and polish it with
a soft cloth. You do not need to rub hard with this stuff.
Bert
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| 1002.5 | DPDMAI::RESENDEP | following the yellow brick road... | Mon Apr 11 1988 18:38 | 20 | |
I don't really want to COOK anything, per se, in the chafing dish. But
there are a number of extremely easy flaming desserts that LOOK very
hard and complicated when assembled, heated, and flamed at the table in
a chafing dish. Cherries Jubilee, Bananas Foster, and Crepes Suzettes
come to mind immediately. Heating them in the kitchen, then bringing
them to the table for flaming isn't nearly as much fun as the complete
show of performing the entire routine at the table.
As far as cooking on silver, it is safe. Some copper utensils are
silver plated instead of tin lined if they are to be used for serving
at the table. I agree that it would put some wear and tear on the
chafing dish, but it isn't something I'd be doing very often. Besides,
I've always been of the opinion that my nice tableware is to be
USED and ENJOYED. If it wears out, so be it. I think that's better
than putting it up in a cupboard and never letting it see the light
of day like my mother did.
Oh well, thanks for the replies!
Pat
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