[Sca-cooks] Intro and Newbie question - estimating meat portions
t.d.decker at worldnet.att.net
Wed Mar 12 08:46:41 PDT 2008
I usually use the weight of the raw meat for base calculations and fudge
some when bone is involved. Whole birds of 2 to 3 pounds tend to be a table
serving for me, smaller ones are apportioned to one to four people, larger
ones serve multiple tables. Under normal circumstances, I try to avoid
whole birds completely.
> It'd be handy to know if you guys are thinking, for the meat, in terms of
> *raw* ounces or *cooked* ounces...
> I made that mistake a few times myself when first working on feasts....
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