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17
votes
2answers
3k views

How do I cook and hold pasta for 200 people?

I am making spaghetti dinner for 200 people. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. I thought about a steam table and cooking all the pasta and putting it in a ...
4
votes
1answer
135 views

What are the differences between baking in bulk and baking in smaller amounts?

I know that you need different techniques and tools to bake in bulk. But do recipes need to be changed as well? How does one take a recipe that you would bake at home in a small batch (e.g. baking ...
5
votes
3answers
759 views

Sautéing big batch of onions

So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan. I am fed ...
17
votes
4answers
2k views

Cooking for the masses [closed]

I often find myself getting asked to help cater for parties of 50-100 people and I always end up cooking the same 5-10 recipes so I'm looking for some ideas to help bring a bit of variety to my ...
3
votes
2answers
173 views

Where to buy food chemicals

So I want to experiment with making a food product, and I'm wondering where I acquire the chemical ingredients? Things like vitamin chemicals and caffeine. Thanks.
5
votes
2answers
893 views

Party scale sous-vide

I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings I use extra insulation on the lid and a digital submersible flexible probe ...
5
votes
1answer
169 views

What is the most effective method for cooking a massive amount of sweet brown sushi rice

I have about 8 quarts of dry brown sushi rice and am looking to cook all or most of it to incorporate into a handful of dishes on the same day. What is the most effective way of cooking that much ...
7
votes
3answers
795 views

How can I efficiently render 100 lbs of suet into tallow in a home kitchen?

As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never rendered suet myself before and I have a ...
10
votes
1answer
296 views

Catering event for 1st time. How should I prepare?

I'm just starting a catering service for my cooking. I'm not into too fancy style yet, like using metal silverware or china plates, but more casual version like paper plates and plastic-ware. The ...
3
votes
5answers
18k views

Reheating rice for 25 guests

I am having a party. I have no rice cooker. I plan on cooking the rice the day before. Is it possible to reheat it and have it taste good? How to?
6
votes
2answers
530 views

Is there a technique for making larger batches of roux?

Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...
46
votes
8answers
2k views

Once a month cooking

I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. This could especially come in handy when ...