Hi everyone,
I am involved with a singing community which often have weekend events. We always have a sharing lunch, with people bringing food from far and wide. At big conventions we can get around 100 to 150 people, often coming from abroad, so local singers do lots of batch cooking and freeze in large foil containers (around 23x30x6 cm).
These can be pies, casseroles, oven bakes. They are thawed and reheated on site.
My question is (after that long ramble.....)
- how can we work out how long to reheat something for & what temperature?
Hopefully someone out there has an answer for me!
Many thanks
Di ??
I am involved with a singing community which often have weekend events. We always have a sharing lunch, with people bringing food from far and wide. At big conventions we can get around 100 to 150 people, often coming from abroad, so local singers do lots of batch cooking and freeze in large foil containers (around 23x30x6 cm).
These can be pies, casseroles, oven bakes. They are thawed and reheated on site.
My question is (after that long ramble.....)
- how can we work out how long to reheat something for & what temperature?
Hopefully someone out there has an answer for me!
Many thanks
Di ??