Bonny
01-29-2010, 03:36 PM
The next fundraiser date we have is coming up, and I just learned that we are extending our hours, and that we'll also be replacing a lunch that was planned after church that day. So .... 200ish people, all getting out of the service at the same time, wanting waffles (2 waffle irons) and made to order omelets (3 burners/pans). HA. OMG something's got to give! LOL
OK eta -- I just read this
For best taste and texture, serve waffles piping hot, as soon as they are removed from the waffle maker. Even perfectly baked waffles will become limp and soggy within a few minutes if they are lying on a plate or wrapped in foil. To keep waffles crisp on the outside and warm until serving time, while others are being made, preheat your oven to 200º, then turn it off. Place wire cake racks on top of a baking sheet. Lay finished waffles on the racks in a single layer and place in the warm oven. Never put them in an oven that's turned on, since they will continue to bake and become dry and tough.
so no to the foil? Has anyone done this before (kept them warm in teh oven, and they turned out OK)?
OK eta -- I just read this
For best taste and texture, serve waffles piping hot, as soon as they are removed from the waffle maker. Even perfectly baked waffles will become limp and soggy within a few minutes if they are lying on a plate or wrapped in foil. To keep waffles crisp on the outside and warm until serving time, while others are being made, preheat your oven to 200º, then turn it off. Place wire cake racks on top of a baking sheet. Lay finished waffles on the racks in a single layer and place in the warm oven. Never put them in an oven that's turned on, since they will continue to bake and become dry and tough.
so no to the foil? Has anyone done this before (kept them warm in teh oven, and they turned out OK)?