Hi folks - I'll be cooking up some eats 1 and 2 days in advance of the gatherings. Logistics and available time require me to cook Monday for both a Christmas Eve meal (1 day in advance) and Christmas afternoon (2 days). The meats are top round, salmon, and ham.
I am not sure how to play this. I could chill the food and reheat before the journey (about an hour)...or try to keep it warm for 1 and 2 days? Not sure if that's realistic (doubt it!)....I do not have a cambro, just a few decent coolers. Anyone out there with some experience or ideas? Thanks in advance (speaking of)
I am not sure how to play this. I could chill the food and reheat before the journey (about an hour)...or try to keep it warm for 1 and 2 days? Not sure if that's realistic (doubt it!)....I do not have a cambro, just a few decent coolers. Anyone out there with some experience or ideas? Thanks in advance (speaking of)
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