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Questions tagged [mass-cooking]

Use this tag for questions asking about cooking in large quantities.

The term mass cooking refers to the action of preparing food in large quantities, such as for conferences, cooking in restaurants or workplace canteens.

Preparing food in such cases can be fairly different from everyday home cooking since it might involve:

  • Significantly more people being involved in the process
  • The usage of specialized equipment
  • Higher level of coordination to prepare parts of the meal by the same time
  • Good practices to help with the process

Because of these, this action can be different from everyday cooking and therefore might require questions to be answered with this in mind.

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What size disher makes "1 inch balls of dough?"

I am making cookies in bulk. The problem is, every version of the recipe I am making uses the measurement "one inch balls". Given the number of cookies I am making, I'm not really looking to eyeball this. Does anyone know what size disher…
Matthew
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What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?

What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party. Is there a way for me to precook the latkes and then still have them taste fresh and crispy when the guests arrive? Here are…
milesmeow
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Cookware and methods for large quantities of rice

On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. For the Basmati, my options are to either cook the rice 4 cups at a time (re-season, clean the pots, etc) or…
dassouki
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Citric acid for hard-boiled eggs?

I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the following: [...] Hard-boiled eggs (egg, citric acid), [...] Due to that formatting, the…
Balázs
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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
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Fastest way to peel 2 dozen bananas?

The bananas do not need to stay whole. Halves and quarters are fine Surely kitchen professionals have come up with a way (Note: apparently, banana peels are edible. I found an example of someone cutting the ends off and blending it into their…
Jonta
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How can I increase the amount of gravy I can make from one roast?

Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially determines how much real gravy you end up with after you've de-glazed, added stock/water,…
MandoMando
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Do different "regions" really have a "general common taste"?

I have now numerous times heard things such as: In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are supposed to be sold. It is strongly implied, if not explicitly stated, that different…
Melega
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How do I plan a meal without a stove or oven?

I have to cook a meal for my whole office (around 18 people); it's sort of a thing where everyone has to cook a meal at some point. I would be able to find something myself but we don't have a stove or an oven at work and that's pretty much all I…
Jessie
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