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Hostess Trolleys


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Initial post: 31 Dec 2011 23:01:25 GMT
If you have one, can you help please? If one wants to keep roast potatoes warm, should one keep them in the HT with a lid on or uncovered? I put some into mine today with lid on because my daughter was delayed arriving home and they were quite soggy, whereas they were lovely and crisp when I removed them from the oven. Any ideas please? Thank you JB
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In reply to an earlier post on 1 Jan 2012 10:05:03 GMT
tara says:
simple, hot food will give off steam, traped in a covered tray this will result in the steam turning to water, causing the roast pots to go soggy, answer is to either leave them in a warming oven, or reheat later in a hot oven

In reply to an earlier post on 2 Jan 2012 16:04:30 GMT
I have had my Hostess for 30 years (yep!) and have never had a problem with roasties - make sure you have a hot serving platter of sorts in the cupboard, then put your hot spuds straight from the oven onto it, DO NOT COVER, they will be good for 2 hours (or more, as discovered one Xmas day when we got delayed at the pub. You could just put them straight in the cupboard in their roasting tin if you like, but if there is any fat in the bottom it will smell a bit, but ok if in a hurry! Wouldn't be without my Hostess - hubby bought it as a gift for me, by mistake, and at first I was horrified, but wouldn't be without my little pal now.

In reply to an earlier post on 2 Jan 2012 23:08:35 GMT
Hmm, don't cover them.

But here is a totally off-the-wall idea for a quick fix.
Christmas 1979; I had served up a perfect dinner with everything on time at 1.30, a miracle considering what usually happened in previous years. Honourable No1 daughter (then 8) looked at the golden brown roasties, and said "I want them with burnt bits."
At first I was mildly annoyed because it would mean delaying dinner, and I was not going to permit tantrums at the table.
Then the proverbial 'light bulb' came on, and I fetched my gas blow-torch (usually used on plumbing) from the garage, and in just a minute or two had given her the burnt bits to her absolute satisfaction, and provided considerable amusement of the rest of the family.
Nowadays most of us have an expensive 'catering quality' gas torch in the kitchen for 'caramelising' etc. (But I still use the old plumbing torch.) It will quickly restore the soggy roasties, and offer some theatre as a bonus.

In reply to an earlier post on 8 Jan 2012 12:38:34 GMT
i put roasties in mine uncovered and roast parsnips in large flat dish spred out and they stay crisp just like you have just cooked them!!

Posted on 16 Jan 2012 09:09:26 GMT
Thank you for all your repies. I will remember to leave them uncovered in future. RF Stevens, I love the sound of your blowtorch idea!

JB

Posted on 29 Feb 2012 13:30:50 GMT
Margo says:
On a broader theme, I use the HT for most things but have discovered two things that don't work very well. Fish pie -admittedly made with Jamie Oliver recipe so didn't have a thick cream sauce (liquid made of half fat creme fraiche and lemon juice) - went a bit dry and wizened, definitely did nothing for the taste. Also, lemon surprise pudding (lemon sponge, with beaten-in egg white to make a meringue) wasn't good. The lemon filling dried a bit and tasted like lemon curd and the meringue went chewy.

Posted on 5 Mar 2012 06:46:26 GMT
Last edited by the author on 8 Mar 2012 08:05:40 GMT
Think 'Carvery' - all the roast potatoes are on big plates without a cover. So don't cover the roast potatoes. Just make sure the plates in the hostess are piping hot before you put them in it.

In reply to an earlier post on 8 Mar 2012 08:06:44 GMT
Last edited by the author on 8 Mar 2012 08:06:59 GMT
Margo - Crickey, how long are they in the hostess?

Posted on 22 May 2012 17:43:37 BDT
G OODFELLA says:
C R Downing

About 4" why ?

Posted on 25 May 2012 02:08:02 BDT
Last edited by the author on 25 May 2012 02:08:56 BDT
susannah says:
Like Valerie I wouldn't be without my HT, I inherited it from my Mum when she moved to a smaller house. Roast spuds are best in the cabinet part on a large plate and uncovered.
Susannah

Posted on 29 May 2012 19:27:10 BDT
W.tidd says:
I used mine to get to work on after my car broke down.It was much cheaper on fuel but very slow.I nearly got the sack for being two days late.

Posted on 29 May 2012 19:31:17 BDT
Yes, but did it make your spuds go crispy or steamy?

In reply to an earlier post on 29 May 2012 19:36:51 BDT
W.tidd says:
I always had trouble with my spuds while travelling ,but the old HT sorted them a treat.

Posted on 29 May 2012 19:43:51 BDT
And that's your HANDY HINT OF THE DAY ladies!
Sorry to hijack your forum but couldn't resist this heated debate! x
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Discussion in:  cooking discussion forum
Participants:  11
Total posts:  15
Initial post:  31 Dec 2011
Latest post:  29 May 2012

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