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Heather Overmyer 12/02/13 |
I have to cook 80 4 oz chicken marsala, 80 Bourbonbrown sugar glazed 4 0z pork loins. I want to do this in an 18 qt roaster, and serve it out of it. Can you tell me how not to dry it out by cooking it too early? Thanks |
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ellen 12/02/13 |
Heather, a roaster can handle about 60 servings (18 pounds), not 100, and you are looking at about 50-55 pounds of food with sauces. 3-4 roasters... Is this what you expected? Write back. |
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Heather Overmyer 12/02/13 |
so how long should I cook them for? I feel a little out of place as I usually do app bar and dessert bars for wedding not buffet meals. I am following you guide as to how much for fruit and salad and such. I hope I am not over doing the amounts. This is for my church so I am only charging $10 a head. We are serving 100 buffet style and the menu is: Apps Fruit and Vegetable (grapes-red and green, strawberry's, melons, carrots, celery, cherry tomatoes) might be more in season. Salad (lettuce, carrots, cabbage, cheese, croutons) 3 dressings Meatballs(Swedish
2 Entree's
Sides
Dessert: |
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ellen 12/02/13 |
Hi, Heather,
I have an excellent recipe for chicken Marsala for 100 here: If you do 2/3 of this recipe and a similar amount for the pork, you will have plenty for buffet- some left, but not much. You absolutely do need more than 40 pounds raw for buffet servings for 2 types meat. Since it will not be a single layer meat, it will take about 45 per pan. DO preheat the roasters 20 minutes before inserting the meat; everything should be thawed; heats faster if the sauce is hot.
Mashed potato- 40 pounds raw |
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Heather Overmyer 12/02/13 |
Using your recipe for the Marsala do I still need to brown each piece of meat before finishing it off in the roasting oven? This helps me out so much!!! |
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ellen 12/02/13 |
It is MUCH better that way- you can brown day before and refrigerate... |
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ellen 12/02/13 |
By the way, if it hits 165 in the center of the pan before you are ready to serve, turn roaster to 180. |
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Heather Overmyer 12/03/13 |
do you know of a good Bourbon brown sugar glazed pork loin recipe? I am using 4oz porkloin chops w/o bone. |
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ellen 12/03/13 |
This is a trendy food these days. Do a web search- bourbon brown sugar pork- and take your pick. |
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Heather Overmyer 12/03/13 |
If I can fit 60 (4oz meat) in a roaster what temp for how long should I cook them? I am talking about Pork raw that has been marinated for 18 hrs? Also using your Chicken Marsala recipe, how long from start to finish should I brown the chicken then put 60 in the roaster for how long? What would be the max time at what temp to put the cooked chicken in the roaster? |
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ellen 12/03/13 |
5 minutes each side to brown chops. Preheat roaster to 350 at least 20 minutes, cook at least 1 hr 30 minutes, until done: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Read the wedding chicken recipe for help on timing, it's about the same. Again, if the meat is hot and the sauce is hot, it cooks faster. Both these meats are tender, so you are just cooking them safe. |
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Heather Overmyer 12/06/13 |
Ok so I bought by accident the 4oz chichen breat pieces but I didn't buy the Flat ones!!! I don't have time to pound out the 96 of them and brown them. Will they be ok in your Marsala recipe? |
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Heather Overmyer 12/06/13 |
How do I cook 24 lbs frozen Whole Green beans in the roasting oven? tomorrow at 6:30 is party. It is 3:32pm on Friday here. Is that something you can do day off or day before? I was going to do simple garlic parm on them. |
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ellen 12/07/13 |
Chicken,that's too bad, do what you can. Check temp in center of pan. You can cook beans in one roaster, but I like top of stove. |