[Sca-cooks] Regretable foods....and fixes OOP

[Mark.S Harris]

Muiredach mac Loloig describing some cooking diasters said:
> Same camp, different year.  50 gallon of turkey soup stock, made from
> bones/carcasses of turkeys served the previous day.  I tell the youngest
> kitchen aid (16 or so) to strain the stock.  Explained the
> procedure.  Clean kitchen sink thoroughly.  Put colander in sink, carry
> over stock pot, pour pot in colander.  He did all that, but he didn't put
> the *stopper* in the sink's hole...  The kid thought I wanted to keep the
> bones, not the liquid.......  Fix was easy enough...  After putting a hole
> in the wall from banging my head on it, I pulled out the goold old powdered
> chicken base.  <shrug>

I guess I'm not understanding how this is supposed to work even when
things are done correctly.

You are pouring the broth and bones into the colander which is
sitting in the sink. You now have broth in the sink and bones
in the colander. You can remove the colander, but you still
have the broth in the sink. How do you get the broth into the
soup pot? By scooping it out with another pot? Siphoning it
out?

Was the sink big enough to hold 50 gallons of broth? Sounds like
you would need to do this in several batches.

Sounds like it would be easier to put the colander over another
large pot and pour from one pot to the other one.

Okay, so I've not worked much in an institutional kitchen. I do
remember mixing up a fifty gallon batch of orange juice at a
Scout event though.

Stefan li Rous