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3
votes
3answers
208 views

Keeping Food Hot & Delicious

I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp, while also keeping my deserts cool ...
2
votes
1answer
61 views

How can I prevent pork from becoming tough while being held at warm temperature?

I work at a nice restaurant and bar. We sometimes make pork loin roasts and gravy for our banquets. The pork is cooked to 145 degrees internally and is very tender and delicious when sliced, but as it ...
1
vote
2answers
98 views

Amount per serving

How can I calculate the Amount Per Serving label in the nutrition facts. Not basing it as a recipe where it is already stated but by ingredients. For example, I have a customized recipe, I want to ...
2
votes
1answer
311 views

Correct temperature to serve a chocolate gateau (cake)

This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At what (serving) temperature would I get the ...
3
votes
2answers
386 views

What's the difference between serving from a ceramic plate and metal plate?

What's the difference between serving from a ceramic plate and metal plate? I think the ceramic plate lasts longer, but suppose the metal one is in good condition for a long time.
4
votes
7answers
6k views

What are the pros/cons of serving the salad dish before/after the main dish?

I have noticed that most people in the US serve the salad course before the main dinner course. However, my Italian relatives and my boyfriend's Italian relatives serve the salad course after the main ...
2
votes
3answers
666 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 ...
6
votes
6answers
1k views

How do I avoid hot fudge turning my ice cream into a soupy mess?

My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not ...
2
votes
1answer
899 views

How much sauce do you need per person?

When I'm cooking, the thing that usually has the most leftovers, is the sauce. Most recipes always assume too much. This isn't a problem if you're cooking for just a handful of people, but it is a ...
1
vote
1answer
84 views

How to plan the portion size for a vegetarian bourguignonne dish?

I like the taste of beef bourguignonne and would like to create a vegetarian version of it. For that, I plan to use oven-dried, tempura-fried aubergine slices instead of meat (egg-containing tempura, ...
0
votes
2answers
149 views

Distinguishing the size of tablecloths when folded? [closed]

Has anyone figured out a clever system for distinguishing the size of a tablecloth when folded? Our dining room table is extendable with several leaves, so we have plain white tablecloths of three ...
4
votes
2answers
613 views

Best substitute wine glass

I occasionally find myself opening a bottle of wine at a friend's ill-equipped house, and don't have any wine glasses handy. What type of serving cup/glass can I substitute for a proper wine glass in ...
2
votes
2answers
708 views

Keeping food warm: does cast iron make a suitable potluck vessel?

I'm making this hash recipe for a potluck at work tomorrow. Tonight I did all my prep: Peeled, diced, roasted the sweet potatoes Diced the onion Diced the apples (stored in water w/lemon juice) ...
4
votes
2answers
808 views

Serving a Whole Pig

I ordered a roast whole pig from a local meat market. They've told me that when I pick it up, it'll be fully cooked and in a foil lined box. My concern is what do I do from there? Is there going to be ...