The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese.
In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce
I'm catering my own event for 100 people and need to know how much of each meat and side dish I will need. It will be buffet style and there will be a fair mix
Hello everyone i am cooking for 26 adults and 4 children menu is : rare roast beef served on crusty bread with horseradish main: slow roasted pork belly with
I need to make fettuccine alfredo with chicken,it's for my daughters Quinceñera. I need to know how much pasta and chicken need to purchase to make for e
We are going on a skiing trip & are staying in a Condo. Can I precut potatoes &/or sweet potatoes into 1/4-inch matchstick fries before our trip then ba
How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in
just wondering if there are any chef websites out there which specialise in recipes for large quantities, 25+ portions, any recipes at all Entrees, Mains, Pastr
I want to toast some peanuts in a microwave (just a microwave - it does not have a grill (broiler) or convection mode). Can I put multiple layers of peanut in a
This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrot
Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grai
I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy,
Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the
My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to
I would quite like to get hold of a large stock pot with a thick base so I can make things like preserves as well, but whenever I look at kitchenware in my loca
I'm catering my own event for 100 people and need to know how much of each meat and side dish I will need. It will be buffet style and there will be a fair mix
I want to make veg sandwiches on the occasion of Gurpurab. I'm expecting 150 guests. But I'm confused about how much mayonnaise or chesse and ketchup I should
I've come into the possession of half a kilo of dried fennel seeds. I don't generally cook with it or have any meal prep ideas that I can add
I'm currently making 9 litres of quite thick lentil soup in a 10 litre stainless steel stockpot. It needs to simmer gently for an hour or two. Despite the san