Keeping food warm in oven?
I'm cross-posting from the Cooking forum.
I don't have a warming drawer, but I do have a Wolf range and it has 170 degrees as its lowest setting. It also has a "proof" setting of 85 degrees, but I think that's too low for keeping food safe.... But I freely admit I know nothing about keeping food warm for significant periods of time.
I'm providing the entree for tomorrow's neighborhood progressive dinner -- seafood bisque & rice. Cocktails, appetizers, soup & salad courses will be at other houses, then neighbors will come here for the entree.
I plan to bake the bisque and prepare rice, then place them in my oven, with temp set at 170 degrees --- for the 1.5 hours of the preceeding courses.
Do you think that will work for keeping the food in good, serving condition? I do plan to cover thoroughly with tin foil to ensure bisque doesn't dry out.
I'm wondering if I should add a large pan of water, so that moisture can be circulated in oven at the 170 degrees, to simulate a warming drawer.
Your advice and suggestions will be MUCH appreciated.