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Make sure when entertaining to use your crockpot to heat up side dishes such as canned veggies, or use it to keep mashed potatoes or a soup warm.
While it's easiest to put out a lot of food at once, you can save a lot of waste and possibly prevent some food poisoning by putting food out in smaller batches and replacing it as it runs out.
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How do you keep buns warm in a crockpot? Do you have to warm them first? Or do they warm well in the crockpot? And how long should you give them to heat up? Should you line the crockpot with a towel and dampen it? This is for a potluck where I need to heat them first at home and keep them warm, hopefully.
Hmmm. I had never thought of using a crock pot to warm/heat rolls before.
We have an old electric bun warmer/steamer from the '70s. I just used it the other day and for the first time noticed it had a small hole in the top in the middle of the handle. It is to let off excess steam so they don't get soggy.
I would do a test run or two with some buns for dinner in advance to see how it works and how long it takes. When I do mine in the steamer I do them fresh sometimes and put them in still frozen sometimes.
I don't know if it will work but what about a ice chest, put some heated towels in to get it warm and then put the rolls in straight from the oven.
If you have use of a micowave, try this.Wet a paper bag put buns in, heat for 20 sec.You can use wet hand towels to,the same way. Good Luck
I did this last year for Thanksgiving dinner with my homemade crescent rolls. I baked them a couple days ahead of time. Then put a damp fingertip towel in the slow cooker, and a dry paper towel on top of the damp towel, arranged my rolls, covered all with another towel, a dry one. The only mistake I made was to set the heat on"warm" instead of "low".
I like the idea of warming buns in a crock pot. Another idea is to use one of those casserole dishes that comes with the warming pad. You know, the kind that looks like a brief case and zips up.
I want to make party rye pizzas for a work lunch. They don't have an oven. Can I bake these and put them in a crockpot for a couple hours until we eat?
An insulated bag is a better option.
I always wanted to try this trick about using heated bricks and a hot/cold insulated "cooler". The tip from Southern Living magazine and I pasted the full info below. It is basically to line to an insulated (approved for hot and cold) "cooler" with towels and warm bricks, and put the hot dish on top, and cover. The bricks keep the dish warm.
It sounds so easy and I even have the bricks leftover from some edging work. The problem with it is it is HEAVY and the walking part of my commute (LOOOONG walk from car to building), makes it not a good option. Hmmm...now that I think about it...I need to research an insulated cooler on wheels...that could work!