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Question
I am making a large quiche in a chafer insert pan. Do not want to over cook but I know getting the center done is going to be tricky. Any advice?
Hi - whether metal or alum. pans - there are half pans that fit side by side in chafing dish...I would suggest using two. Will one full pan handle your crowd? If you were having more than one this might make replenishment easier anyway. I really, unfortunately, do not have a suggestion on cooking the full pan to prevent overcooking the edges...other than placing strips of foil around the edges leaving the center open. Wish I could be of more help! Good luck! My best, K - ps - if you used half pans you could also have two different quiches - one with something and one without... pps - please forgive my delay in answering your question. I must have missed the first email and only saw the reminder about your question this morning.
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| Rating(1-10) | Knowledgeability = 10 | Clarity of Response = 10 | Politeness = 10 |
| Comment | Thank you!! I ended up going ahead with full size chafer. I started it covered with foil then took off a while then replaced it towards the end. It worked great, just took patience. | ||
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Kay Cole
Expertise
I welcome questions regarding quantity of food and beverages for parties and major events. Also, I enjoy creating theme and scheme ideas for both corporate events, as well as social ~ not only food ideas, but decorations and service suggestions. I do not offer recommendation of caterers, however.
Experience
I have 13 years experience in hotel catering; and, an additional 15 years experience as owner/operator of catering/event design firm. I am currently a meeting planner.
Education/Credentials
All of my training has been "on the job." I have been fortunate to have been trained by the best in the industry.
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