SC - Kitchen Steward Panics, film at 11:00
CorwynWdwd at aol.com
CorwynWdwd at aol.com
Mon Apr 5 02:17:05 PDT 1999
Okay, here it is folks. I need just a bit of advice. This weekend, I'm
cooking for 100 or so friends, and it's been a good decade since I've
actually ran a kitchen. I want to estimate the time on everything possible,
but most especially the meats, as oven time is critical. Most of the feasts I
used to do would have one or maybe two meats, me not being a big meat eater
myself, and feastcosts being what they are. This has four in two courses. I
have no doubt I can do it, but I want to have things written down for those
who are working for me.
The feast itself is set during the English Anarchy, which for the
uninitiated, is 12th century England. I've decided on a beef roast with
garlic sauce, and a meat pie for the first course, with guilded chickens and
illusion meat strawberries for the second. I plan to use meat thermometers to
make sure of the doneness level of the meats. BUT.. a couple of questions.
First. I keep getting told I'm underestimating the roast beef. I figured
about a pound and a quarter for a table of eight, REMEMBER, there's other
meat dishes.
1. What, in the lists estimation, is adequate to keep a riot from happening
and yet allowing us to keep the leftovers to a minimum?
Also,
2. I have the estimated time to cook each meat pretty much down. For one of
each. Is there a handy-dandy way of estimating how much more time I need for
mass quantities? A simple mathematical extension of the time wouldn't be
right would it? After all, their still individual portions, even if they are
several pounds combined. I've done this. I should know this.
I know I'm obsessing, but it's been awhile for me, and I want the meats hot.
Let me have the benefit of your experiences.
With sweaty palms
Corwyn
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