temptedfate
Is lookin for wood to cook with.
- Joined
- Sep 27, 2010
- Location
- Ontario, Canada
Hello fellow bretheren, I am hosting a family company party and doiing catering also for it(lots of work). The main theme was potpies, we have a mix of meat pies, steak/kidney, chicken pot pies and beef/vegetable pies. There will be approx 150 in total made but can only fit about 30 in oven at one time.
I have a few large cambros and am hoping to put cooked pies in there while other pies are cooking but am afraid the crust would get soggy with heat and moisture from all other pies.
Has anyone ever done something similar and have any advice or tips to keep crust flaky and dry
Cheers
I have a few large cambros and am hoping to put cooked pies in there while other pies are cooking but am afraid the crust would get soggy with heat and moisture from all other pies.
Has anyone ever done something similar and have any advice or tips to keep crust flaky and dry
Cheers
