Cooking Stack Exchange
Cooking Stack Exchange

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

38 questions
53
votes
9 answers

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 preparing for a baby. (Take-out food gets boring…
Dinah
  • 4,929
  • 5
  • 34
  • 40
21
votes
3 answers

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 steam table. Would that work, or is there a better…
James Kemp
  • 211
  • 1
  • 2
  • 3
17
votes
4 answers

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 minimum*, it needs stirring every few minutes or…
Chris H
  • 42,952
  • 1
  • 86
  • 147
13
votes
6 answers

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 body's high caloric demands so I can put on some…
user242007
  • 311
  • 3
  • 7
11
votes
2 answers

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 events will be about for 40 people, the menu…
KumikoGoingCrAzY
  • 159
  • 1
  • 6
9
votes
3 answers

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 Creuset dutch oven. I found that the evaporation of…
yossarian
  • 18,963
  • 27
  • 96
  • 153
7
votes
7 answers

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 sides, rolls, etc.
Johnny Wayne Mitchell
  • 79
  • 1
  • 1
  • 2
7
votes
2 answers

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 thermometer. The whole setup only loses around one…
TFD
  • 25,107
  • 5
  • 48
  • 90
7
votes
4 answers

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 million questions (though I'll try to keep it to a few…
stephennmcdonald
  • 8,446
  • 8
  • 37
  • 60
6
votes
2 answers

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 roux for the starter. As such, is there a…
mfg
  • 11,709
  • 11
  • 61
  • 110
6
votes
2 answers

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 store the extra patties for lunch the next day or…
Eris
  • 264
  • 4
  • 13
6
votes
3 answers

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 'dried up'. Can I use the same way of cooking…
Noralie
  • 241
  • 1
  • 3
  • 7
6
votes
3 answers

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 up with using half-steamed onions in my quest for…
salmonlamp
  • 163
  • 1
  • 4
6
votes
6 answers

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?
user4204
  • 61
  • 1
  • 1
  • 2
6
votes
3 answers

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 cook without burning them, etc... All help is…
Reggiem
  • 61
  • 1
1
2 3