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Dana 08/27/13 |
I am in charge of cooking two entrees for a reception to feed 50-55 people (this count includes a handful of children). I think I have my amounts right for the Pulled Pork (20 lbs bonesless raw) and Chicken and Rice (one thigh per person/3 lbs uncooked long grain). My questions...how far in advance can I cook these dishes without having to freeze them? Or is freezing the best option? Also, how long will it take me to get the dishes (using full size steam tray aluminum pans to store/reheat/transfer) up to temp for transfer to chafing dishes? |
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ellen 08/27/13 |
You might want to add a little more rice. The pork can be done 2 days ahead and refrigerated, or any amount ahead frozen in its sauce, thawed in the refrigerator 1-2 nights. Least scorchable reheat is covered in the oven at 325-350- time varies, but use a preheated oven, cover it, and use a quick read thermometer to get it to at least 165 in the middle. Allow at least 90 minutes- turn to 180-200 if it heats up sooner. Chicken in rice best cooked that day- |