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woodny 07/16/05 |
when someone is recommending how much meat you need are they refering to raw weight or cook weight? |
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Connie 02/13/06 |
How much raw meat for 80 people. I want Beef Tri-Tip |
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ellen 02/14/06 |
If you check the quantities for 100 tables you will see I specify both raw and cooked amounts. To repeat, for party size servings, most caterers allow 6-9 ounces cooked boneless portion, allowing the larger amount if two or more meats are served as people tend to take some of each. For lean, boneless raw meat cooked with a low heat method for minimum cooking loss, the weight loss is around 40%. For a bony meat such as standing rib, you allow 1 pound raw per person. For spareribs, you want at least 1 pound raw per person. Tritip is a lean, boneless meat, I purahse around 2 pounds for each 5 persons. For cooking success, try to get them all around the same size, 3 pounds. |
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doris rosso 02/22/06 |
meatloaf for 400 hundred people need to know how much meat to buy |
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doris rosso 02/22/06 |
potato salad 400 hundred people mash, salad need to know how much lbs |
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doris rosso 02/22/06 |
potato how much potatoe to buy for mashed and salad |
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doris rosso 02/22/06 |
potato salad and mashed potato need to know how potato to buy to make masked and potato salad |
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ellen 02/22/06 |
Doris, please check the quantities for 100 tables in Big Pots, all these items including many different kinds of meat, are covered. |
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Linda 05/29/07 |
cole slaw Ellen: How many gallons of cole slaw are needed for a 250 people. I figured out the baked beans and potatoe salad. Your web site is so helpful.
Thank you |
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ellen 05/29/07 |
Linda, coleslaw is really cheap to make compared to purchasing ready-made. Do check my slaw for 100 recipes. I allow 8-9 gallons for 250 people. |
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The 06/07/07 |
You have been talking about llama meat. I can't believe it. That is like eating your dog, cat or horse or worse. I will not use your site. The Goulet |
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ellen 06/08/07 |
If you look, you will see that this was a reader inquiry. In my opinion, it is no better or worse than eating a cow or sheep. Dog, ct and horse also are all eaten in various countries. |
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judy 12/06/07 |
Freezing precooked meat Hi, To save time on Christmas Day, I thought that I would pre roast some meat, slice it(thinly) and freeze it. Either lamb or beef or both. What is the best way to do this? is it OK? What meat would you recommend? Best way to defrost, would be served cold with salads. Someone is already bringing chicken (so that isn't any option) |
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ellen 12/06/07 |
Already answered -you posted twice- have a good lunch! |
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Pat 01/01/08 |
What is the best way to reheat leftover roast beef or pork the next day? |
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ellen 01/02/08 |
Hi, Pat, You can find good advice in the holiday cooking section at the top of big pots, pork and turkey both reheat the same way. To reheat rare roast beef and keep it fairly rare, thin slice and put each serving in a freezer baggie, then immerse very briefly in simmering (not quite boiling) water. You can dip plain slices in simmering gravy beef consomme or broth, but it does tend to heat them a bit more done- heat the sauce, gravy, or brooth well, then slide in the sliced meats. |
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heidi 04/13/08 |
See post on 1/1/08 |
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PATTY PERSONS 08/04/08 |
hi! i would like to know the best way to reheat a medium rare roast beef please? |
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PATTY 08/04/08 |
sorry,i just realized that there is an answer for my question already. thank you |
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ellen 08/04/08 |
Thank YOU for noticing! |