SmoothBoarBBQ
is Blowin Smoke!
Hey All,
I've noticed that when I do hot sides for my lunch service they tend to dry out a bit in the chafing dish. Specifically Mac and Cheese, and Potato Surprise (creamy mashed potato dish). They are perfectly cream when I put them in the chafing dish, but after ~30 minutes of lunch service they start to dry out pretty quickly.
I've started making these dishes extra creamy to help the problem, but it seems like they still dry out pretty quickly. Outside of adding milk during service is there anything else I could do to help with the issue?
I've noticed that when I do hot sides for my lunch service they tend to dry out a bit in the chafing dish. Specifically Mac and Cheese, and Potato Surprise (creamy mashed potato dish). They are perfectly cream when I put them in the chafing dish, but after ~30 minutes of lunch service they start to dry out pretty quickly.
I've started making these dishes extra creamy to help the problem, but it seems like they still dry out pretty quickly. Outside of adding milk during service is there anything else I could do to help with the issue?