Keeping dinner hot in a small kitchen....

Posted by Nourishment, November 21, 2007 at 4:07 AM

....The most important thing is some foods have to be hot (ones with fat or they will not taste good)....
Why does everyone think every thing has to be done so far ahead? Get help by keeping the mashed potatoes in their hot water until after salad course or first course, and have some one drain and mash them while turkey is being carved and plated, turkey can set whole a couple hours, and will be less dry which is always a consideration. While someone is carving, and someone is mashing potatoes, get gravy very hot in a skillet so it can warm up potatoes dressing and turkey if they chill, heat plates if possible, (pre heat gravy boat with boiling water.)..and dish it the very last thing. Vegetables are fine at room temp if in olive oil and not cream or butter sauce. The whole day is about the feast...let the meal dictate..for once. I find warm or hot plates make a huge difference we always heat our plates, in 170 oven....
If you bake in pottery or metal things like sweet potatoes will stay warm enough if left covered,,,,do you have a fire place or furnace rolls wrapped in foil, or hot dishes can wait covered near fire, for up to an hour, remember food safety...at some point microwaving might be the best option for reheating vegetables. Relax and enjoy...

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Tags: holidays, Thanksgiving, tips