This is in reference to my previous thread on filling in for a vacationing monastery cook: http://chowhound.chow.com/topics/9104...
I think it was DuchessNukem who called it "Monastery Master Chef" but my husband is calling it "Monastery Impossible."
Delivered my first meal today of turkey/black bean chili (a Beth Hensperger recipe) with hot dogs and fumi salad today. No one was around when I dropped it all off. Hope I'll get some feedback...
Thursday is going to be Curried Chicken, and I have two questions about this: I'm going to make it a day ahead because my husband and I found it tasted WAY better the next day. I will make at home, bring it to the monastery about an hour before their dinner, put it one of their large pans, stick in the oven to heat up--what temp would you recommend if it's going to be unattended for an hour? Is 350 safe?
Second question: I will make them a batch of jasmine or long grain white rice in my Zojirushi rice cooker at home, then bring it up there to keep warm till serving. I've never done this before: how would you keep rice warm in an oven for an hour without it drying out? They have 4 big commercial ovens plus a commercial steamer, but I have no idea how to use it.
Thanks for your help!
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