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-> Recipe Collection
-> Shabbos and Supper menus
speciwoman
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 Thu, Dec 10 2009, 6:42 pm
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I just made yummy corn flake chicken nuggets to serve with Shabbos lunch. Does anyone have suggestions on how to keep them crispy when I re-heat them on Shabbos? I use one of those Israeli hot plates that gets soooo hot and tends to burn food. Thanks!
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levial
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Fri, Dec 11 2009, 8:19 am
I have the electric plata too- and in another post mentioned how my regular schnitzel was somehow transformed into a rubbery roof shingle, much to my dismay.
Last shabbat, I overturned a thick circular cake pan on top of the electric blech and did not put the schnitzel until about 30 minutes before guests were due. If you have thin nuggets, you could do this right when you walk in the door (if you serve a fish course, for example...) after leaving the nuggets out room temp before you head to shul.
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greenfire
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Fri, Dec 11 2009, 12:28 pm
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those type of things need to be eaten right away - once they're refrigerated and rewarmed ... soggy city ...
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