Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [serving]

26 questions
2
votes
1 answer

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 can't get my scoops to be anywhere near…
Nzall
  • 1,437
  • 1
  • 15
  • 27
2
votes
1 answer

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 sits in the gravy in a warmer or on the banquet…
user25393
  • 21
  • 2
2
votes
1 answer

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 best flavour and texture?
Eddie
  • 21
  • 1
  • 2
2
votes
3 answers

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 caramelised. If I fry and serve while everyone else…
Chris Steinbach
  • 7,088
  • 17
  • 56
  • 98
2
votes
1 answer

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 bigger issue if you're cooking for 20 people or…
Mien
  • 13,280
  • 37
  • 96
  • 139
2
votes
1 answer

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, fried to a golden crust), and mushroom stock for…
rumtscho
  • 134,346
  • 44
  • 300
  • 545
2
votes
1 answer

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 it on a plate once it's done but I'm not sure how…
Julie G
  • 23
  • 2
1
vote
1 answer

Small baskets for fries

Are small baskets for french fries actually used to cook them or just to serve?
Vadim Pushtaev
  • 121
  • 5
1
vote
2 answers

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 know the amounts per serving based on my…
John the programmer
  • 11
  • 1
0
votes
2 answers

Distinguishing the size of tablecloths when folded?

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 sizes. When the cloths are folded, they all look…
DanB
  • 121
  • 2
0
votes
2 answers

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 and canned tomatoes. Brown the meat, sauté the…
Dan
  • 1
1
2