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1
vote
2answers
81 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. Like for example, i have a customized recipe. I want ...
2
votes
1answer
246 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
337 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
4k 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
503 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
917 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
710 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
78 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
142 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
516 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
637 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
648 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 ...