Quote:
Originally posted by davik
Scaling recipes has always been a problem for me; for some reason it always ends up either taking forever or not quite tasting the same. As far as cooking for 50... yikes. I've done japanese food for 12 and I was in the kitchen with my girlfriend for 3 hours.
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When you're cooking larger quantities of food, you have to keep things like cooking times, temperatures, and ingredient measures (especially spices) in mind. 80 gallons of cream of cauliflower soup will take a lot longer to thicken than 1 or 2. The temperature will have to be set lower as well or you risk burning the bottom of the pot and ruining a lot of food. Always go easy on the spices at first as well, you can always add more spices, but you can't really take spices out.
Once you get good at cooking for medium amounts of people (30-50) it's not much harder to cook for 1,000, And once you've done that, you can make dinner for 4 in your sleep.