This tag is for questions about cooking for larger groups of people. e.g. weddings, parties, and banquets
2
votes
3answers
155 views
How can you keep a stack of Swedish pancakes fresh?
I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on the surface where the batter has ...
1
vote
1answer
165 views
How many people would a bushel of average sized blue crabs feed?
I am getting a bushel of crabs tomorrow morning for football and dont know how many people to invite over. How many people do you think would all be able to have a good amounbt to eat out of a bushel ...
6
votes
2answers
1k views
Estimating sugar & cream for a coffee service
I'm helping to organize a workshop, and we're planning on providing coffee ... but not being in the catering business (nor a coffee drinker), I really have no idea how to estimate these things.
I ...
3
votes
2answers
338 views
How can food cooked 1-2 hours ago be effectively reheated in a microwave?
I cater and cook foods for clients. Recently I have a new client and I deliver the food all precooked and ready to eat. They may not eat for another hour or more after I deliver the food.
Example of ...
7
votes
4answers
854 views
Are electric knives used in foodservice?
After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer ...
2
votes
4answers
516 views
Scaling up a risotto recipe x4. Things to consider?
I am making risotto for a Christmas dinner, serving 20 people.
I plan to multiple the recipe by 3 or 4x.
Since risotto is a challenging dish at the normal scale, how can I ensure getting good results ...
6
votes
2answers
1k views
Keep Pakoras Crisp
What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a ...
10
votes
2answers
1k views
How much Finger Food to make for a 'crowd'
I am helping a friend plan and prepare 'finger foods' for a post-funeral gathering of about 50-75 people. Right now we are thinking in terms of a meat & cheese tray with breads and crackers, a ...
4
votes
1answer
214 views
Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?
I have a friend that is about to open a food truck and he has asked me to use my burger recipe. I have spent a long time perfecting it, but I have always made it with thick patties meant for the ...
10
votes
1answer
210 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 ...
7
votes
3answers
2k views
How far in advance of serving can you fry fried eggs?
A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged ...
16
votes
4answers
942 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 ...
