Got an Answer?
I have started making ice “plates” in the bottom of my largest pan (freeze, pop out, repeat). We are doing an open house outside by the pool and serving platters of cold sliced turkey, ham, fruit, salads, cheeses, and planning on keeping each on a frozen slab placed on top of a foam roll to the extend the cool 😎
Curried eggs, salads, potato salad. With meat or fish
I’m cooking more cold than hot. I think it’s too much in this heat 😫😫