Questions tagged [serving]

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24 votes
8 answers
4k views

Dispensing fair shares of inhomogeneous soup

I love noodle soup and doling out bowl after bowl of it, but I have noticed that ingredients are not evenly distributed between bowls. However I have noticed that the bowls, even when filled to the ...
  • 381
3 votes
3 answers
306 views

How can one recreate the main workflow techniques used in a restaurant to serve quality food at home?

I'm curious as to how a restaurant can serve a table with different dishes which take widely different times to cook - hot, fresh and simultaneously. I often want to do this at home, but often fail on ...
  • 3,531
0 votes
2 answers
149 views

Reheating whole Brisket w/out drying out

I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Recipe uses carrot/celery/onion, red wine ...
  • 1
2 votes
1 answer
296 views

taking a tart out of a glass dish

I'm looking to make a tart like this or like this but I don't have those tart pans that have the removable bottom, I've only got a glass dish. I'm wanting to take the tart out of the dish and put ...
2 votes
1 answer
195 views

How do I scoop ice cream into spherical scoops every time?

During the coming summer months, I for once want to have a couple of home-made ice cream sundaes with proper spherical scoops of the type you get at an ice saloon or restaurant. The problem is that I ...
  • 1,311
3 votes
2 answers
2k views

How to make, store, and reheat angel hair pasta for 250 in a tiny church kitchen

My wedding is coming, and our main course is angel hair pasta with red sauce or white sauce, and add-ins which are cubed grilled chicken and broccoli florets. We are feeding 250 from age 2 up to age ...
1 vote
1 answer
138 views

Small baskets for fries

Are small baskets for french fries actually used to cook them or just to serve?
3 votes
1 answer
135 views

How should Viennese coffee be taken?

Is there a proper way Viennese coffee should be taken? What is the little spoon for? When/how should the sparkling lime water be taken? etc. A video would be helpful. Was just introduced to the a ...
5 votes
6 answers
2k views

What is the most time efficient way to serve food fairly to ~100 people?

I'm the food manager at a student cooperative residence with 140 residents. A cook crew of 5 residents cook dinner every night, and usually 60-100 people attend dinner on a given night. Right now, ...
5 votes
2 answers
7k views

What does "serving" and "serving size" mean?

I have a tin of 16 oz mixed nuts, whose label says Serving Size 1oz Serving Per Container 16 I have a can of 454g refried pinto beans, whose label says Serving Size 1/2 cup (124g) Servings Per ...
  • 1,691
4 votes
1 answer
323 views

Keeping consistent quality of marinated meat throughout the day in a restaurant

The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course,...
  • 41
3 votes
1 answer
4k views

Is carnival glass safe for serving food?

My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that shouldn't be served on carnival glass? What ...
  • 8,312
3 votes
3 answers
5k 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
1 answer
1k 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
2 answers
667 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
1 answer
3k 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 ...
  • 21
3 votes
2 answers
2k 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.
  • 433
8 votes
11 answers
15k 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 ...
  • 3,060
2 votes
3 answers
3k 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
7 answers
6k 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 ...
  • 6,144
2 votes
1 answer
6k 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 ...
  • 13.2k
2 votes
1 answer
121 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, ...
  • 128k
0 votes
2 answers
304 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 ...
  • 121
6 votes
2 answers
7k 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 ...
  • 2,744
3 votes
2 answers
3k 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) Cut ...
4 votes
2 answers
2k 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 ...