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Last Minute Fancy Dishes: How Far Do You Go?


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Last Minute Fancy Dishes: How Far Do You Go?

ducky | Apr 16, 2007 07:10 PM

Okay 'hounds, it's time to give away your secrets for minimizing the last-minute frenzy (and kitchen upheavel) when making fancy meals for company...

Yeah, I know there's no hassle if you make a simple roast or reheat a braise/casserole, but sometimes you want to have something more special.

So what are your tips and tricks for prepping the fancy stuff ahead of time?

Do you make your special sauces in advance? How long will they last? How do you store them? What do you do to rewarm them? What sauces work best?

Can you/do you pre-roast veggies? Then what?

Do you prepare your mashed potatoes (or other pureed veggies) hours ahead and put them in a slow cooker? Or do you just boil & mash them and put them in a container to be warmed with cream and butter latter?

What about the main dishes? I've pre-fried panko-crusted chicken (and crab cakes), refrigerated them and reheated them later with much success. What tips do you have?

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