Thread: Transportation of Frittata Question

On Wed, 15 Dec 2010 12:58:17 -0800 (PST), "[email protected]"
<[email protected]> wrote:

>I plan to take a frittata to a relatives Christmas party on Saturday.
>Should I mix everything together, and bake at her place (which in the
>past verged on chaos). Should I cook it at home and, then just warm it
>up at her house. It might be about six hours between cooking and
>warmup. The high temps in the area will be around 26 degrees F, so I
>do not think it would spoil. Should I just mix the eggs together, and
>add everything else (cooked sauage, scallions, cheese, and mushrooms)
>when I get there, and then bake.
>
>Thanks
>
>Tom

To me, this is a hard question. Given my 'druthers, I would always
like to serve a fritatta right out fo the pan. Then again, I can't
begin to count the mornings I have eaten cold fritatta with relish
(think morning-after pizza).

Perhaps cook that puppy, chill it, and go to the gathering. Slice the
fritatta thin and serve as an appetizer or snack. If I could, I would
cook it in place and serve warm. But NOT reheated. YMMV.

Alex, thinking quiche-like.

On Wed, 15 Dec 2010 12:58:17 -0800 (PST), "[email protected]"
<[email protected]> wrote:

> I plan to take a frittata to a relatives Christmas party on Saturday.
> Should I mix everything together, and bake at her place (which in the
> past verged on chaos). Should I cook it at home and, then just warm it
> up at her house. It might be about six hours between cooking and
> warmup. The high temps in the area will be around 26 degrees F, so I
> do not think it would spoil. Should I just mix the eggs together, and
> add everything else (cooked sauage, scallions, cheese, and mushrooms)
> when I get there, and then bake.
>

Make and bake at home. Transport it cooked and serve at room
temperature. It doesn't need to be served freshly made or hot.

--

Never trust a dog to watch your food.

"tombates" wrote:
"
>I plan to take a frittata to a relatives Christmas party on Saturday.
>Should I mix everything together, and bake at her place (which in the
>past verged on chaos). Should I cook it at home and, then just warm it
>up at her house. It might be about six hours between cooking and
>warmup. The high temps in the area will be around 26 degrees F, so I
>do not think it would spoil. Should I just mix the eggs together, and
>add everything else (cooked sauage, scallions, cheese, and mushrooms)
>when I get there, and then bake.

Transport it cooked... then serve it cold... cold fritatta is
excellent, tell the naysayers it's crustless quiche/dessert kugel

<[email protected]> wrote in message
news:[email protected]...
>I plan to take a frittata to a relatives Christmas party on Saturday.
> Should I mix everything together, and bake at her place (which in the
> past verged on chaos). Should I cook it at home and, then just warm it
> up at her house. It might be about six hours between cooking and
> warmup. The high temps in the area will be around 26 degrees F, so I
> do not think it would spoil. Should I just mix the eggs together, and
> add everything else (cooked sauage, scallions, cheese, and mushrooms)
> when I get there, and then bake.
>
> Thanks

I would bake it the night before and take it refrigerated, on ice. It might
be cold outside but it won't be cold in your vehicle.

On Dec 15, 5:50*pm, "Julie Bove" <julieb...@frontier.com> wrote:
> <tomba...@city-net.com> wrote in message
>
> news:[email protected]...
>
> >I plan to take a frittata to a relatives Christmas party on Saturday.
> > Should I mix everything together, and bake at her place (which in the
> > past verged on chaos). Should I cook it at home and, then just warm it
> > up at her house. It might be about six hours between cooking and
> > warmup. The high temps in the area will be around 26 degrees F, so I
> > do not think it would spoil. Should I just mix the eggs together, and
> > add everything else (cooked sauage, scallions, cheese, and mushrooms)
> > when I get there, and then bake.
>
> > Thanks
>
> I would bake it the night before and take it refrigerated, on ice. *It might
> be cold outside but it won't be cold in your vehicle.

I'd do the fritatta at site. It's simple. It's basically an open
faced omelette.
http://en.wikipedia.org/wiki/Frittata

<[email protected]> wrote in message
news:[email protected]...
>I plan to take a frittata to a relatives Christmas party on Saturday.
> Should I mix everything together, and bake at her place (which in the
> past verged on chaos). Should I cook it at home and, then just warm it
> up at her house. It might be about six hours between cooking and
> warmup. The high temps in the area will be around 26 degrees F, so I
> do not think it would spoil. Should I just mix the eggs together, and
> add everything else (cooked sauage, scallions, cheese, and mushrooms)
> when I get there, and then bake.
>
> Thanks
>
> Tom

Partial cook at home the finish the cooking at the party - you'll have
better results.

Dimitri

"sf" <[email protected]> ha scritto nel messaggio >
> <[email protected]> wrote:
>
>> I plan to take a frittata to a relatives Christmas party on Saturday.
>> Should I mix everything together, and bake at her place (which in the
>> past verged on chaos). Should I cook it at home and, then just warm it
>> up at her house. It might be about six hours between cooking and
>> warmup. The high temps in the area will be around 26 degrees F, so I
>> do not think it would spoil. Should I just mix the eggs together, and
>> add everything else (cooked sauage, scallions, cheese, and mushrooms)
>> when I get there, and then bake.
>>
>
> Make and bake at home. Transport it cooked and serve at room
> temperature. It doesn't need to be served freshly made or hot.

It almost never is. It usually doesn't have so many different things in it,
either.

On Thu, 16 Dec 2010 09:21:28 +0100, "Giusi" <[email protected]>
wrote:
>
> "sf" <[email protected]> ha scritto nel messaggio >
> > <[email protected]> wrote:
> >
> >> I plan to take a frittata to a relatives Christmas party on Saturday.
> >> Should I mix everything together, and bake at her place (which in the
> >> past verged on chaos). Should I cook it at home and, then just warm it
> >> up at her house. It might be about six hours between cooking and
> >> warmup. The high temps in the area will be around 26 degrees F, so I
> >> do not think it would spoil. Should I just mix the eggs together, and
> >> add everything else (cooked sauage, scallions, cheese, and mushrooms)
> >> when I get there, and then bake.
> >>
> >
> > Make and bake at home. Transport it cooked and serve at room
> > temperature. It doesn't need to be served freshly made or hot.
>
> It almost never is. It usually doesn't have so many different things in it,
> either.
>

Yeah. I don't put all that stuff in mine either, but he didn't ask
about his ingredients, just about transport and serve. IFAIWC, it was
yet another example of taking something easy and making it hard.

'Tis the season!

--

Never trust a dog to watch your food.

In article
<[email protected]>,
"[email protected]" <[email protected]> wrote:
> Should I just mix the eggs together, and
> add everything else (cooked sauage, scallions, cheese, and mushrooms)
> when I get there, and then bake.

Yes.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Giusi wrote:

>>> I plan to take a frittata to a relatives Christmas party on Saturday.
>>> Should I mix everything together, and bake at her place (which in the
>>> past verged on chaos). Should I cook it at home and, then just warm it
>>> up at her house. It might be about six hours between cooking and
>>> warmup. The high temps in the area will be around 26 degrees F, so I
>>> do not think it would spoil. Should I just mix the eggs together, and
>>> add everything else (cooked sauage, scallions, cheese, and mushrooms)
>>> when I get there, and then bake.
>>
>> Make and bake at home. Transport it cooked and serve at room
>> temperature. It doesn't need to be served freshly made or hot.
>
> It almost never is. It usually doesn't have so many different things in
> it, either.

From an Italian perspective, you are 100% correct. But most Americans prefer
freshly-made frittati served still steaming hot, and would view a
room-temperature frittata with suspicion. As for the number of ingredients,
well, it's a Christmas party, so "feast rules" apply.

Bob

On Thu, 16 Dec 2010 18:52:16 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>From an Italian perspective, you are 100% correct. But most Americans prefer
>freshly-made frittati served still steaming hot, and would view a
>room-temperature frittata with suspicion. As for the number of ingredients,
>well, it's a Christmas party, so "feast rules" apply.

Giusi is in Italy, so a room temp frittata wouldn't be out of the
ordinary. At least I think she is making this frittata in Italy..but
I could be wrong on this. I am only catching this thread just now.

Even so, I wouldn't hesitate to serve a frittata at room temp. Even
to Americans...just educate them to the fact that it is perfectly okay
and delicious this way.

Christine

--
http://nightstirrings.blogspot.com

Christine wrote:

>> From an Italian perspective, you are 100% correct. But most Americans
>> prefer freshly-made frittati served still steaming hot, and would view a
>> room-temperature frittata with suspicion. As for the number of
>> ingredients, well, it's a Christmas party, so "feast rules" apply.
>
> Giusi is in Italy, so a room temp frittata wouldn't be out of the
> ordinary. At least I think she is making this frittata in Italy..but
> I could be wrong on this. I am only catching this thread just now.

Giusi's not the one making the frittata. It's being made by Tom Bates in
America and for Americans.


> Even so, I wouldn't hesitate to serve a frittata at room temp. Even
> to Americans...just educate them to the fact that it is perfectly okay
> and delicious this way.

I'm not sure that a Christmas party is the time to educate diners on that
kind of thing. It's easier just to give them what they want.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4d0ad05d$0$5878$c3e8da3$[email protected] b.com...
> Giusi wrote:
>
>>>> I plan to take a frittata to a relatives Christmas party on Saturday.
>>>> Should I mix everything together, and bake at her place (which in the
>>>> past verged on chaos). Should I cook it at home and, then just warm it
>>>> up at her house. It might be about six hours between cooking and
>>>> warmup. The high temps in the area will be around 26 degrees F, so I
>>>> do not think it would spoil. Should I just mix the eggs together, and
>>>> add everything else (cooked sauage, scallions, cheese, and mushrooms)
>>>> when I get there, and then bake.
>>>
>>> Make and bake at home. Transport it cooked and serve at room
>>> temperature. It doesn't need to be served freshly made or hot.
>>
>> It almost never is. It usually doesn't have so many different things in
>> it, either.
>
> From an Italian perspective, you are 100% correct. But most Americans
> prefer freshly-made frittati served still steaming hot, and would view a
> room-temperature frittata with suspicion. As for the number of
> ingredients, well, it's a Christmas party, so "feast rules" apply.
>
> Bob
>

The plural for frittata is frittatas in English and frittate in Italian.
Just sayin'! :-)

Paco wrote:

> The plural for frittata is frittatas in English and frittate in Italian.
> Just sayin'! :-)

Thanks!

Bob

"Paco" <[email protected]> wrote:

>
>
>"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
>news:4d0ad05d$0$5878$c3e8da3$[email protected] eb.com...
>> Giusi wrote:
>>
>>>>> I plan to take a frittata to a relatives Christmas party on Saturday.
>>>>> Should I mix everything together, and bake at her place (which in the
>>>>> past verged on chaos). Should I cook it at home and, then just warm it
>>>>> up at her house. It might be about six hours between cooking and
>>>>> warmup. The high temps in the area will be around 26 degrees F, so I
>>>>> do not think it would spoil. Should I just mix the eggs together, and
>>>>> add everything else (cooked sauage, scallions, cheese, and mushrooms)
>>>>> when I get there, and then bake.
>>>>
>>>> Make and bake at home. Transport it cooked and serve at room
>>>> temperature. It doesn't need to be served freshly made or hot.
>>>
>>> It almost never is. It usually doesn't have so many different things in
>>> it, either.
>>
>> From an Italian perspective, you are 100% correct. But most Americans
>> prefer freshly-made frittati served still steaming hot, and would view a
>> room-temperature frittata with suspicion. As for the number of
>> ingredients, well, it's a Christmas party, so "feast rules" apply.
>>
>> Bob
>>
>
>The plural for frittata is frittatas in English and frittate in Italian.
>Just sayin'! :-)

FritTATAS in spic speak. Just sayin'! ( ^ )( ^ )