SC - Kitchen Steward Panics, film at 11:00

[souxsi at geocities.com]

Howdy! This is Brian, Production Supervisor at U. of A., I applaud your
courage in attempting this feast. Roasts in general take approximately
20 minutes per pound so a 10 pound roast would take 3 hours and 20
minutes at 350 degrees. Given the other meat entrees I would suggest 3
ounces per person if being served, otherwise I would recommend 4 to 5
ounces per person as the roast will be the most popular of the meat
entrees. The most critical aspect is the manner of service. Obviously,
if the meal is to be plated, you can exert much more control over
portions but, if each table will be serving itself from platters or a
buffet slightly more food must be prepared. Meat pies are much more
appealing if made individually but much easier to prepare in casseroles
or sheet pans. As a side note, meat pies do not hold very well so you
might consider staggering their cooking times to allow for service.
Also, if guests will be self serving, you can expect more to choose the
roast and chicken over the other entrees. There are a great many things
that affect how you handle your feast such as type of service, kitchen
equipment available, number of staff, and experience of the staff. I can
offer some better advice with a little more information. Remember to
leave time to enjoy yourself!

CorwynWdwd at aol.com wrote:
> 
> 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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