My initial success wokking has had its cost too. My family typically gets together in the mid afternoon of New Years Eve day (12/31). If it is at my house I usually do something nice on the grill: Beef Tenderloin, Beef Wellington etc. If it is at my brother's house he usually gets a bunch of Chinese food from a high end Chinese restaurant. This year was to be at my brother's house. I got a call from him last night. He was talking to my dad who told him he shouldn't send out for Chinese food when I can make better Chinese food than any restaurant he's ever been too. Thanks dad! - I guess.
So here's the deal. My brother asked about doing it at my house instead and he would pay for the ingredients. That part doesn't worry me. What worries me is making enough food for 8-10 people. I am guessing I would need at least 3 main entrees and where I have one wok and one Egg and one me, therein lies the problem.
I"ve had good luck holding my rice in a covered bowl for 10 minutes or so in a 200 degree oven with apparently no ill effects. But what about the main dishes? I would have to make each one and then hold it while I make the next one. Have any of the stir-fry eggsperts around here done something like this and pulled it off? What methods did you use to hold one dish while you prepared another and how did it turn out?
I still have the option of bailing if I don't think I can pull it off. But as my brother pointed out: My father isn't normally that outspoken (impolite) - so he must really like what I am doing. TIA for any suggestions you may have.
N.E. MassachusettsTwo Large BGE's & Too Many Eggcessories to Count