At the end of the month, I'm going to be at an event which will
include a potluck. We've been asked to bring foods that remind us of
people we've loved who have died, or which are related to our family
heritage/ancestry.

I'd like to bring steak and kidney pie (which fits both criteria for
me), but I've got a few questions. I have found a bunch of recipes,
but I've never made it before.

1) Most of the recipes I've found say you should serve it warm (take
it out of the oven, let it cool briefly, serve it right away).

Is it possible (and still edible) to serve it cooled/kept on a warmer?

I'll have access to a water-bath warmer or a couple of other options,
but it will need to sit for at least a couple of hours between when I
finish baking it and when it will be eaten, so if there's no
alternative to serving it fresh out of the oven, I need to pick a
different recipe.

2) Any hints, tricks, or particular recipes that you'd recommend (and
why?)

Thanks!

-Jenett

In article >,
says...
> At the end of the month, I'm going to be at an event which will
> include a potluck. We've been asked to bring foods that remind us of
> people we've loved who have died, or which are related to our family
> heritage/ancestry.
>
> I'd like to bring steak and kidney pie (which fits both criteria for
> me), but I've got a few questions. I have found a bunch of recipes,
> but I've never made it before.
>
> 1) Most of the recipes I've found say you should serve it warm (take
> it out of the oven, let it cool briefly, serve it right away).
>
> Is it possible (and still edible) to serve it cooled/kept on a warmer?
>
> I'll have access to a water-bath warmer or a couple of other options,
> but it will need to sit for at least a couple of hours between when I
> finish baking it and when it will be eaten, so if there's no
> alternative to serving it fresh out of the oven, I need to pick a
> different recipe.
>
> 2) Any hints, tricks, or particular recipes that you'd recommend (and
> why?)


You know, I've never made it either but always enjoy the dish. We go to
England every year to visit my wife's family and that is always on the
list of things to have (along with a few pints of course)...


--
Dennis

Remove 'Elle-Kabong' to reply

"Jenett" > wrote in message
om...
> At the end of the month, I'm going to be at an event which will
> include a potluck. We've been asked to bring foods that remind us of
> people we've loved who have died, or which are related to our family
> heritage/ancestry.
>
> I'd like to bring steak and kidney pie (which fits both criteria for
> me), but I've got a few questions. I have found a bunch of recipes,
> but I've never made it before.
>
> 1) Most of the recipes I've found say you should serve it warm (take
> it out of the oven, let it cool briefly, serve it right away).
>
> Is it possible (and still edible) to serve it cooled/kept on a warmer?
>
> I'll have access to a water-bath warmer or a couple of other options,
> but it will need to sit for at least a couple of hours between when I
> finish baking it and when it will be eaten, so if there's no
> alternative to serving it fresh out of the oven, I need to pick a
> different recipe.
>
> 2) Any hints, tricks, or particular recipes that you'd recommend (and
> why?)
>
> Thanks!
>
> -Jenett

The most important thing is what kind of pastry will you use?
Only suet crust is truly acceptable to us traditionalists

"Owen Roberts" > wrote in message
...
>
> "Jenett" > wrote in message
> om...
> > At the end of the month, I'm going to be at an event which will
> > include a potluck. We've been asked to bring foods that remind us of
> > people we've loved who have died, or which are related to our family
> > heritage/ancestry.
> >
> > I'd like to bring steak and kidney pie (which fits both criteria for
> > me), but I've got a few questions. I have found a bunch of recipes,
> > but I've never made it before.
> >
> > 1) Most of the recipes I've found say you should serve it warm (take
> > it out of the oven, let it cool briefly, serve it right away).
> >
> > Is it possible (and still edible) to serve it cooled/kept on a warmer?
> >
> > I'll have access to a water-bath warmer or a couple of other options,
> > but it will need to sit for at least a couple of hours between when I
> > finish baking it and when it will be eaten, so if there's no
> > alternative to serving it fresh out of the oven, I need to pick a
> > different recipe.
> >
> > 2) Any hints, tricks, or particular recipes that you'd recommend (and
> > why?)
> >
> > Thanks!
> >
> > -Jenett
>
> The most important thing is what kind of pastry will you use?
> Only suet crust is truly acceptable to us traditionalists
>
Steak and kidney pie - made with pastry

Steak and kidney pudding - made with suet pastry. Problem: it's very
difficult to obtain suet in the US.

I'm not sure how either dish would keep well if it were cooled then warmed -
the pastry might suffer. Just my thought.

Dora

"limey" > wrote in message
...
>
> "Owen Roberts" > wrote in message
> ...
> >
> > "Jenett" > wrote in message
> > om...
> > > At the end of the month, I'm going to be at an event which will
> > > include a potluck. We've been asked to bring foods that remind us of
> > > people we've loved who have died, or which are related to our family
> > > heritage/ancestry.
> > >
> > > I'd like to bring steak and kidney pie (which fits both criteria for
> > > me), but I've got a few questions. I have found a bunch of recipes,
> > > but I've never made it before.
> > >
> > > 1) Most of the recipes I've found say you should serve it warm (take
> > > it out of the oven, let it cool briefly, serve it right away).
> > >
> > > Is it possible (and still edible) to serve it cooled/kept on a warmer?
> > >
> > > I'll have access to a water-bath warmer or a couple of other options,
> > > but it will need to sit for at least a couple of hours between when I
> > > finish baking it and when it will be eaten, so if there's no
> > > alternative to serving it fresh out of the oven, I need to pick a
> > > different recipe.
> > >
> > > 2) Any hints, tricks, or particular recipes that you'd recommend (and
> > > why?)
> > >
> > > Thanks!
> > >
> > > -Jenett
> >
> > The most important thing is what kind of pastry will you use?
> > Only suet crust is truly acceptable to us traditionalists
> >
> Steak and kidney pie - made with pastry
>
> Steak and kidney pudding - made with suet pastry. Problem: it's very
> difficult to obtain suet in the US.
>
> I'm not sure how either dish would keep well if it were cooled then
warmed -
> the pastry might suffer. Just my thought.

S&K Pie made with Suet Pastry in a pie dish and baked in an oven
S&K Pud made in a basin and steamed
>
> Dora
>
>
>
>
>
>

"Jenett" > wrote in message
om...
> ......
> Is it possible (and still edible) to serve it cooled/kept on a warmer?
>
> I'll have access to a water-bath warmer or a couple of other options,
> but it will need to sit for at least a couple of hours between when I
> finish baking it and when it will be eaten, so if there's no
> alternative to serving it fresh out of the oven, I need to pick a
> different recipe.
> .....

Back to your actual question: It would seem that if you make the
pie in a deep container (a souffle dish, with about 4" high sides)
that is made of heavy ceramic you will have optimal heat retention.
Then if you wrap the container bottom in a few layers of aluminum
foil for insulated warmth and put the whole thing into one of the
insulated carrying bags that are at most supermarkets you should
have a pretty good chance of its remaining safe for a while at least.

Why don't you make a test one, try various tricks and see how it
works? Remember that you want to hold the food to a temperature
above 140 degrees F until it is served; should be fairly easy to insert
an instant read thermo in your pie and tell just how long it stays safe.

pavane

"Owen Roberts" > wrote in message
...
>
> "limey" > wrote in message
> ...
> >
> > "Owen Roberts" > wrote in message
> > ...
> > >
> > > "Jenett" > wrote in message

(snipped)
> > > -Jenett
> > >
> > > The most important thing is what kind of pastry will you use?
> > > Only suet crust is truly acceptable to us traditionalists
> > >
> > Steak and kidney pie - made with pastry
> >
> > Steak and kidney pudding - made with suet pastry. Problem: it's very
> > difficult to obtain suet in the US.
> >
> > I'm not sure how either dish would keep well if it were cooled then
> warmed -
> > the pastry might suffer. Just my thought.
>
> S&K Pie made with Suet Pastry in a pie dish and baked in an oven
> S&K Pud made in a basin and steamed
> >
> >
I like the pie made with short pastry instead - just my preference - and the
pudding is too heavy for me. Good stick to your ribs stuff on a cold day,
though!

Dora

"limey" > wrote in message
...
>
> "Owen Roberts" > wrote in message
> ...
> >
> > "limey" > wrote in message
> > ...
> > >
> > > "Owen Roberts" > wrote in message
> > > ...
> > > >
> > > > "Jenett" > wrote in message
>
> (snipped)
> > > > -Jenett
> > > >
> > > > The most important thing is what kind of pastry will you use?
> > > > Only suet crust is truly acceptable to us traditionalists
> > > >
> > > Steak and kidney pie - made with pastry
> > >
> > > Steak and kidney pudding - made with suet pastry. Problem: it's very
> > > difficult to obtain suet in the US.
> > >
> > > I'm not sure how either dish would keep well if it were cooled then
> > warmed -
> > > the pastry might suffer. Just my thought.
> >
> > S&K Pie made with Suet Pastry in a pie dish and baked in an oven
> > S&K Pud made in a basin and steamed
> > >
> > >
> I like the pie made with short pastry instead - just my preference - and
the
> pudding is too heavy for me. Good stick to your ribs stuff on a cold day,
> though!
>
> Dora

I agree personal taste is the most important thing, and suet crust is a
Bu***r to work without it getting tough, but it is my favorite, esspecialy
when it's made with fresh Sage rubbed in.
I did make an old Steak and Oyster pudding which was to die for; and ever
since I've added a Teaspoon or two of Anchovy essence to most of my beef
casseroles/pies/puddings; it adds a tremendous deapth to the gravey.
>
>

"Owen Roberts" > wrote in message

> I agree personal taste is the most important thing, and suet crust is a
> Bu***r to work without it getting tough, but it is my favorite, esspecialy
> when it's made with fresh Sage rubbed in.
> I did make an old Steak and Oyster pudding which was to die for; and ever
> since I've added a Teaspoon or two of Anchovy essence to most of my beef
> casseroles/pies/puddings; it adds a tremendous deapth to the gravey.
> >

Hmmm, anchovy essence, eh? That sounds like a good tip. Incidentally, my
mother was quite a cook - she made an excellent steak and kidney pudding and
her suet pastry was as good as it gets. Somehow, though, I just couldn't
love it. Cheers.