Follow us:

Home Cooking 18

Logistics help needed: event cooking

Marylandmama | Oct 17, 201305:45 PM

I am hoping someone has some ideas about how I can pull this off. I have volunteered to make tiropitas (Greek phyllo cheese pies) for a charity dinner Saturday night. I have already made 100 pieces and they are in my freezer, ready to be cooked. The trick is getting them cooked, transported and then reheated without them getting soggy. There is an oven for warming on site but I can't do the whole cooking there. Please help me think this through...

A batch takes about 15-20 minutes to bake in the oven and I think I can get 3 pans in the oven at once for a total of up to 40 pieces at a time. So, I'll need to do 3 batches, and the site is about 15 minutes from here and it will then take a little bit of time to reheat. I have no idea how to get to that point without having them all be totally cold and soggy by then. Any ideas on keeping these pieces warm for transport? Will a crockpot on warm make it them completely soggy? I have made tiropitas a million times but then I just put a pan full of them on the oven and fight off everyone else in the house as we eat them hot and crispy from the baking sheet. I have no idea how to coordinate something like this.... Experienced cooks with any ideas? Thanks!

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide