Questions tagged [bulk-cooking]
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1answer
34 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
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2answers
117 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
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1answer
148 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
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2answers
211 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 ...
0
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3answers
117 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
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1answer
495 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
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0answers
224 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
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2answers
7k 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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2answers
4k 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 .
4
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1answer
2k 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
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0answers
174 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
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2answers
31k 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
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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 ...
3
votes
1answer
6k 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
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6answers
7k 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?...
3
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1answer
1k 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
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2answers
1k 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
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3answers
24k 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 '...
6
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7answers
88k 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
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3answers
2k 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
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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 ...
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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
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3answers
99k 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
708 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
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2answers
473 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
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2answers
306 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
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2answers
6k 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
3answers
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
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2answers
3k 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
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3answers
3k 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 ...
6
votes
6answers
78k 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
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2answers
3k 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 ...
50
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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 ...
