Cooking for a Crowd
Part 1: Doubling the recipe may not work
More of this Feature
Part 1: Double or not?
Part 2: Preparation Tips
Part 3: Cooking for a
Crowd Recipes
Whether you've agreed to
bring a dish for 12 or 24 to a potluck dinner or have completely flipped and
need to cook for a guestlist of 50 or 100, one of these days you will probably
have a need for large quantity recipes. You'll find plenty of recipes below
whether you're cooking for a crowd, planning a buffet, or just a very large
family, plus tips on organization so you won't be stuck in the kitchen while
your guests are having all the fun.
Safety First
Obviously the most important consideration when feeding a crowd is proper safety
measures. You wouldn't want to make anyone sick at that potluck dinner.
Cleanliness is paramount. When cooking large batches of food, it's important
that they are cooked thoroughly all the way through. If you are transporting
food, you must think ahead to keep hot foods hot and cold foods cold for the
duration of the trip and during the serving period.
To Double or Not To Double?
Many standard recipes can be multiplied to feed larger crowds. However, not all
ingredients need to be multiplied. For example, fat needed for sauteing need not
be multiplied, as long as you have a proper amount to cover the bottom of the
pan. Cooking times may not necessarily need to be multiplied by the same factor
as the recipe ingredients. Some dishes may take less than double time and some
may take even more, depending on the size of the dish. Use an instant-read
thermometer to be sure foods are cooked thoroughly. You may expect a recipe to
serve four that you have quadrupled will serve sixteen, but it will most likely
serve more. Avoid multiplying by an odd number. For some odd reason, they just
don't turn out as well. Division usually works well on those recipes that are
too large for your purposes.
Preparation Tips
It goes without saying that planning ahead will relieve the stress of cooking
for a crowd and help you to get out of the kitchen faster. Here are a few tips:
• Make a list of all dishes you plan on serving, and consider the cost of the
ingredients you will need as you choose your recipe(s).
• Make a shopping list from your recipe(s). Check it twice.
• Some kitchen work can be done ahead of time, such as chopping vegetables,
pre-cooking beans, veggies or meats for soups and stews, sandwiches, and dessert
items.
• Decide in advance which recipes to make first. Plan cooking and preparation
times accordingly.
• Plan ahead to have space in your refrigerator or stove for all you will be
cooking. And don't forget you will also need to store leftovers. Those large
dishes need space!
• Be sure you have pots, pans and serving dishes large enough to prepare and
serve your recipe(s).
• Crock-pots are perfect for keeping foods warm. Plan on borrowing an extra one
for a large party.
• To keep foods cold, nestle the serving dish in a bowl or tray of ice. An ice
chest can also come in handy.
• Be sure you have enough serving utensils, and bring them if you are
transporting the food.
• When transporting food, plan in advance how your food will be kept hot or
cold.
• Be realistic about how much you can do by yourself. Enlist help and delegate
chores so you don't get overwhelmed.
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