Questions tagged [bulk-cooking]

Questions about cooking unusually large amounts of food, scaling up recipes for a large number of servings (for example a big party, catering, etc) and related techniques / specific equipments

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17 votes
4 answers
2k views

Automated stirring in a domestic kitchen

I'm currently making 9 litres of quite thick lentil soup in a 10 litre stainless steel stockpot. It needs to simmer gently for an hour or two. Despite the sandwich base and my weakest gas ring on ...
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1 vote
1 answer
86 views

What to do with a large bag of dried fennel seeds [closed]

I've come into the possession of half a kilo of dried fennel seeds. I don't generally cook with it or have any meal prep ideas that I can add it to... except maybe some sort of pasta sauce? It's too ...
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  • 53
-1 votes
1 answer
188 views

Quantity of ingredients to make 150 veg sandwiches

I want to make veg sandwiches on the occasion of Gurpurab. I'm expecting 150 guests. But I'm confused about how much mayonnaise or chesse and ketchup I should use. Please help.
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1 vote
3 answers
129 views

Are heavy-bottom stock pots called something else?

I would quite like to get hold of a large stock pot with a thick base so I can make things like preserves as well, but whenever I look at kitchenware in my local shops (I'm in NZ if that makes a ...
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6 votes
3 answers
565 views

Making Eggs for 50 people

My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to ...
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  • 61
1 vote
1 answer
110 views

120 guests including children - Amounts needed please for party catering

Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the following Beef Chilli - GF (100 people) ...
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2 votes
2 answers
169 views

Turkey Dinners For A Group of 140 People

I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy, and cole slaw. I am not sure of the ...
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  • 29
0 votes
1 answer
1k views

converting cups of rice to kilos

Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grain rice do I need.
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0 votes
2 answers
274 views

I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrots 1 parsley root 1 root parsnips 1 ...
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1 vote
3 answers
190 views

Multiple layer toasting in Microwave

I want to toast some peanuts in a microwave (just a microwave - it does not have a grill (broiler) or convection mode). Can I put multiple layers of peanut in a container and toast it? I am not sure ...
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  • 243
2 votes
1 answer
951 views

Recipe websites for bulk/restaurant quantities

just wondering if there are any chef websites out there which specialise in recipes for large quantities, 25+ portions, any recipes at all Entrees, Mains, Pastries or Desserts. Many thanks in advance ...
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  • 37
1 vote
0 answers
242 views

how to fry eggs 200+ with no green and no breakage

How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in bain marie until time
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3 votes
2 answers
14k views

When making french fries, can I precut them before baking or frying them?

We are going on a skiing trip & are staying in a Condo. Can I precut potatoes &/or sweet potatoes into 1/4-inch matchstick fries before our trip then bake them there?
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1 vote
2 answers
5k views

Need to cook pasta for 200 people

I need to make fettuccine alfredo with chicken,it's for my daughters Quinceñera. I need to know how much pasta and chicken need to purchase to make for each person approximately 2ounces .
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3 votes
1 answer
6k views

How much meat do I need to serve 26 adults?

Hello everyone i am cooking for 26 adults and 4 children menu is : rare roast beef served on crusty bread with horseradish main: slow roasted pork belly with cider and cream gravy roasted lamb ...
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4 votes
2 answers
43k views

How much food to serve 100 people?

I'm catering my own event for 100 people and need to know how much of each meat and side dish I will need. It will be buffet style and there will be a fair mix of men, women, and children. I will be ...
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9 votes
3 answers
2k views

Appropriate process for bulk sauteing onions?

In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le ...
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  • 18.9k
4 votes
1 answer
22k views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
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  • 143
2 votes
6 answers
9k views

How do I cook large quantities of sliced bacon?

This question is pretty straightforward. Are there ways to take a sliced slab of bacon (i.e. a whole large package) and effectively cook all the slices to be used in standard scenarios, like breakfast?...
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  • 357
4 votes
1 answer
2k views

Pork shank meat yield

I am trying to estimate the quantity of usable meat four pork shanks will yield. I need to feed 10 people and I have two front and two hind shanks that weigh a total of 5Kg. I am hoping to get half of ...
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  • 646
6 votes
2 answers
2k views

How should I pre-cook a burger to be micrwaveable?

Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I want to make many. How can I cook and ...
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  • 264
6 votes
3 answers
36k views

How to cook rice for 60 people

I have to cook for 60 people, and one of the things I am going to make is (japanese) rice. Normally I cook it in a rice cooker, or in a pan with an amount of water and let it cook until the water has '...
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  • 241
3 votes
1 answer
501 views

How to cook for a big group

I have to prepare a meal for a group of 60 people. I already have a recipe (Japanese curry with rice) but I have no clue how many of all the ingredients I need, because when I cook it for myself I ...
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  • 241
7 votes
7 answers
103k views

How much meat should I serve per person?

Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket & pork should allow for each person? also serving three ...
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3 votes
3 answers
3k views

Pulled Pork for a large crowd

How much pulled pork will 26 pounds (12 Kg) of raw boneless pork butt make? I am making this in several crock-pots. This is my first time making pulled pork for a large crowd
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4 votes
3 answers
3k views

Cooking time adjustment for large quantities of stew

First off a little backgound: I am a member of a cooking club in my local village center. We have a reasonably well fitted kitchen, but the logistics of cooking in it for 20 people are always a bit ...
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13 votes
6 answers
3k views

Ways to make my cooking routine more efficient?

I enjoy cooking. In an ideal world, I'd spend some time messing around in the kitchen four or five nights a week. But as it stands, I'm very busy, on a very tight budget, and trying to keep up with my ...
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21 votes
3 answers
120k 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 ...
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5 votes
1 answer
915 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 ...
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  • 1,273
3 votes
2 answers
608 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.
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  • 141
5 votes
2 answers
341 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 rice,...
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7 votes
2 answers
7k 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 ...
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7 votes
4 answers
3k 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 ...
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11 votes
2 answers
4k 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 ...
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6 votes
3 answers
4k 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 ...
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6 votes
6 answers
97k 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?
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6 votes
2 answers
5k 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 ...
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53 votes
9 answers
6k 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 ...
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