MyDigitalpoint
Veteran
Holidays season is around the corner and many of us have to cook for a crowd sometimes, so I thought to start browsing the web to find some tips to help me cope with the hysteria of having too much to do and not exactly knowing how.
This is what I found,
Source. The Art Institutes, http://www.artinstitutes.edu/
This is what I found,
Cooking for a Crowd: Tips and Techniques for Success
With the holidays approaching, first-time hosts and hostesses may be scrambling to find recipes and ideas that can easily accommodate a house full of hungry guests.
But cooking for a crowd can be painless, with some preparation. Ai InSite spoke to Chef Liz Holt —1993 Culinary Arts graduate from The Art Institute of Atlanta, who provides catering services to clients as large as the American Airlines Admirals Club — to learn the ins and outs of cooking for a large group of people.
DOES COOKING FOR A CROWD REQUIRE PREVIOUS EXPERIENCE
Almost anyone who is up to the challenge can create a large meal, according to Holt. But planning is important — and first timers need to be aware that the preparation can be time consuming.
“Timing and preparation are the keys to pulling it off successfully,” she says, adding that in cases of cooking for very large groups “it helps if you have worked in a restaurant or hotel that does banquets.”
BIG VS. SMALL
Aside from orders of magnitude, Holt maintains that there really should not be a difference between preparing meals for large or small groups.
“The only difference is you are making more of whatever you are preparing,” Holt says.
But there are exceptions.
Because meat may be cooked rare, medium, or well, it can be difficult to balance cooking steaks for a large group.
“If they are cooked to order, or something like a cookout, then temperatures can be controlled.” But if the dish is going to be placed out for serving, its quality could quickly diminish if the meal begins later than expected, she says.
BEST FOODS FOR LARGE GROUP
Holt is a fan of buffets, which make it easy for guests to choose what they like to eat. She recommends utilizing cold items that won’t dry out while the food is sitting out—like trays of fruit.
And she believes that hot foods in sauces are another safe choice.
“[They] will weather the test of time in a chafing dish,” Holt says.
One tip that will likely save a first-time cook is to always have back-up food on hand. In cases where extra guests show up — or the food is so scrumptious that everyone eats more than expected — having extras in reserves keeps a variety of food on the table.
“Too much is always better than not enough,” she says.
PRESENTATION TIPS
Just like in a restaurant, a savvy home cook will arrange a buffet to showcase certain items — usually those that are most popular and likely to run out quickly.
To extend the longevity of featured items, Holt suggests placing the items at the end of the buffet line. That way, plates are almost full and there is less space to fill with featured or popular items.
Holt states that full service, sit-down meals tend to run more smoothly when hosts implement a plating line. “Have a plating line set up in the kitchen and move it out as fast as you can.”
PREP TIME
Because all meals are different, preparation times vary. But getting an overall view of everything that needs to be completed provides an outline of what a host can expect.
Holt suggests that preparation begins with a list. “Go over and over that list,” she says.
She makes lists for ingredients, food prep, any helpers, and recipes. And she views the day of a big event like a play. Even with the most careful rehearsing, something may go wrong — but the show will go on.
“Remember to relax. If the salad dressing is not quite right change it to something similar, it will be ok. Some events take weeks to plan. Some take an hour,” she says of her experiences.
But even though it can be stressful, cooking for a crowd can be a challenging and rewarding experience.
“Just remember when it all comes together and you look around at all the happy people, it makes you feel like a star. You orchestrated a great time [and] you had a great time doing it,” Holt says.
Source. The Art Institutes, http://www.artinstitutes.edu/
