Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [serving]

26 questions
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8 answers

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 same level, contain different quantities of solid…
Cong Chen
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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 dinner course. (I am assuming it is an Italian…
lemontwist
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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 such an extraordinary recipe, I suppose, but the…
Ray
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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 these situations? Specifically for red wine, but…
Flimzy
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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, people line up to serve themselves from a large…
Meow Meow
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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 Container about 3.5 What does "serving size" mean?…
Tim
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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, this is not possible to have the meals served…
Johnny
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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 are possible risks of occasionally using the…
Erica
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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 a lot of butchering involved to get portions off…
Jonathan Campbell
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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 90. I know that portion sizes differ from person…
BeeKah1013
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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 Viennese coffee shop, and there was some confusion…
elika kohen
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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 and refreshing. I'm serving Pasta, Sandwiches,…
The Chef
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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.
Bogdan Lataianu
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2 answers

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 the bacon into lardons Sliced the green…
Peter Bailey
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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 the timings. I'm assuming here that a lot of…
Greybeard
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