Serving Food on Silver Trays?

I'm going to be presenting some sweets on silver trays, mostly cookies, cupcakes, and chocolates. Can I serve them directly from these trays or do they need to be covered with doilies? One of these trays is in serious need of cleaning too, but I hate the stench of Tarn-X. Any sweeter-smelling options out there, preferably natural?

http://www.metalbrite.net/

There're no plates like chrome
for the Hollandaise.

I've never tried it, my mother was a proponent of toothbrushes and scrubbing (btw, if you're out of tarnex ordinary toothpaste can work quite well, test it to make sure it doesn't scratch) but my favorite method of removing tarnish is all science-y and nerdlike. At least in theory - my mother never trusted it enough to let me try it.

I would make sure that your food doesn't touch the tray directly, if it isn't stainless, any moisture will eventually leave a spot - also, apparently any food containing sulfur will discolor it (eggs, mustard, onions.)

As Mhays pointed out, anything high in sulfur will cause the silver to tarnish. That includes things with eggs, onions, bananas and chocolate. I don't know if pastries contain enough egg to tarnish silver, but using doilies is probably a good idea. The electrolytic method of cleaning, that MHays linked to, does work and is pretty cool (then again I'm a pretty big nerd).

ps. shouldn't this thread be in the cooking forum?

pps. ScubaChef, how long have you been waiting for an opportunity to use that pun? Chrome for the Holandais

Mhays wrote:I've never tried it, my mother was a proponent of toothbrushes and scrubbing (btw, if you're out of tarnex ordinary toothpaste can work quite well, test it to make sure it doesn't scratch) but my favorite method of removing tarnish is all science-y and nerdlike. At least in theory - my mother never trusted it enough to let me try it.

I would make sure that your food doesn't touch the tray directly, if it isn't stainless, any moisture will eventually leave a spot - also, apparently any food containing sulfur will discolor it (eggs, mustard, onions.)

The menu is up in the air but I was thinking truffles and English toffee (in candy dishes) and lavender cookies, red velvet cupcakes, Sarah Bernhardts and iced cutout cookies of some sort, so I guess a doily is in order. Sadly.

d4v3 wrote:ps. shouldn't this thread be in the cooking forum?

I think you're right.

d4v3 wrote:pps. ScubaChef, how long have you been waiting for an opportunity to use that pun? Chrome for the Holandais

That's the punchline to one of my favorite jokes!

Pie Lady wrote:

d4v3 wrote:pps. ScubaChef, how long have you been waiting for an opportunity to use that pun? Chrome for the Holandais

That's the punchline to one of my favorite jokes!

Have you heard the one about transporting a myna over stayed lions?

kl1191 wrote:

Pie Lady wrote:

d4v3 wrote:pps. ScubaChef, how long have you been waiting for an opportunity to use that pun? Chrome for the Holandais

That's the punchline to one of my favorite jokes!

Have you heard the one about transporting a myna over stayed lions?

Uh-oh, this is getting into dangerous territory.

Bet you haven't heard the one about the koala tea...

Or the beer that made Milt Famey walk us?

d4v3 wrote:As Mhays pointed out, anything high in sulfur will cause the silver to tarnish. That includes things with eggs, onions, bananas and chocolate. I don't know if pastries contain enough egg to tarnish silver, but using doilies is probably a good idea.

Also, we learned the hard way one Passover that freshly grated horseradish will eat through silver plate. Antique platter, too - it was very sad.

Well, I guess I can hunt down some pretty ceramic and glass cake stands for the wetter stuff and glass candy dishes, then use the silver for dry cookies.

Wrights silver cream is your answer. Not stinky bad but a pleasant smell and water soluble. Been using it for years. The paper doilies are a nice touch and may protect things from turning your silver bad colors.

I use ?Hagerty silver foam, It seems to work well, and there is no smell at all.

I warn you that this may eat off a layer of silver, I don't know exactly how it works. But it removes ALL tarnish, even where you might want it in the little crevices.

Put a layer of aluminum foil shiny side up in a non-reactive vessel big enough to hold the silver item (plastic, glass, ceramic).
Place the item in the vessel.
Sprinkle baking soda over it - be liberal.
Pour boiling water directly (and gently) onto the item.

Watch tarnish vanish.

Wash as usual.