[Sca-cooks] Coping with limited cooking facilities for feast
ddfr at daviddfriedman.com
Tue Mar 29 18:20:24 PDT 2011
>I will be serving feast for 72 in a few months. The kitchen has one
>domestic stove - four burners and one oven, it is also small- about
>10x10 feet. Suggestions are welcome on how to work with these
>limitations, esp what period recipes/foods can be cooked prior to
>the event and transported easily. It will be the beginning of
>summer here. This will be my first feast.
1. See if anyone in the group has a big propane burner stove. They
aren't very expensive, and one is equivalent to quite a powerful gas
2. There are soups which can be mostly made in advance, then brought
to a boil and the ingredients that thicken them added. You still need
a burner, but only for long enough to bring the liquid to a boil.
Pottage from meat, which you can find in the Miscellany on my web
site, works that way and is very good.
3. If you are cooking a lot of rice, say a 5-10 gallon pot, you can
do it by bringing the water to a boil, adding the rice, bringing it
back to a boil (stirring some to prevent sticking--the weight of that
much rice pushes it down), then taking it off the stove, covering it,
and letting it cook with its own heat. That frees up a burner faster
than if you cook it on the burner, and also reduces the risk of the
rice at the bottom burning and sticking.
4. Things that can be made off site and brought to the event include
Barmakiya (best made off site shortly before the event), Badinjan
Muhassa (can be made a day or two in advance), Hais, Khuskhananaj,
Current Cakes, gingerbrede (all desert type things). Also pies such
as Tart on Ember Day or Spinach Tart.
(All recipes in the Miscellany).
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