Questions tagged [bulk-cooking]
The bulk-cooking tag has no usage guidance.
35
questions
6
votes
3answers
443 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 ...
1
vote
1answer
98 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)
...
2
votes
2answers
154 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 ...
0
votes
1answer
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.
0
votes
2answers
264 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 ...
1
vote
3answers
156 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 ...
2
votes
1answer
737 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 ...
1
vote
0answers
237 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
3
votes
2answers
12k 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?
1
vote
2answers
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 .
3
votes
1answer
5k 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
...
0
votes
0answers
201 views
How to cook sticky food like liquid eggs evenly?
I decided to cook all the liquid eggs in a box, see the picture below.
My first attempt was to boil them in a pot with a little water over a stove. But soon, I found that some egg ingredients stuck ...
4
votes
2answers
41k 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 ...
8
votes
3answers
1k 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 ...
4
votes
1answer
16k 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 ...
2
votes
6answers
8k 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?...
4
votes
1answer
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 ...
6
votes
2answers
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 ...
6
votes
3answers
33k 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 '...
3
votes
1answer
472 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 ...
7
votes
7answers
99k 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 ...
3
votes
3answers
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
4
votes
3answers
2k 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 ...
12
votes
6answers
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 ...
21
votes
3answers
114k 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 ...
5
votes
1answer
864 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 ...
3
votes
2answers
576 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
325 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,...
7
votes
2answers
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 ...
7
votes
4answers
2k 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 ...
11
votes
2answers
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 ...
6
votes
3answers
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 ...
7
votes
6answers
91k 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
4k 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 ...
53
votes
9answers
5k 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 ...
