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~ Tips for Big Batch Eat-Some Freeze-Some Cooking ~

IMG_6458If you've ever envisioned yourself being a restaurant chef, be careful what you wish for:  the pots are big, the load is heavy.  There's more.  As a home cook, in terms of slicing, dicing, chopping and mincing, you won't have any line cooks to perform those menial tasks for you.  Don't get me wrong (I'm not trying to talk you out of this), big batch cooking isn't necessarily hard, but, more-often than not, it is time consuming -- in many instances, it's prudent to do the majority of the prep work on one day and the actual cooking the next, so, be sure to schedule enough time.  Past that, it's also necessary to invest in some big-batch restaurant-sized equipment.  When armed with the right recipe, the right mindset, and the right equipment, the big batch reward is great.  That said, preparing a big batch of almost anything is different from regular cooking.  Read on:  

Doubling or tripling solid or liquid ingredients measured in weight or volume is the easy part -- simply get out your calculator and "do the math".  Fats used to coat the bottom of a pot or pan will increase just enough to coat the bottom of a bigger pot or pan.  Wine or alcohol used to deglaze a pot or a pan, will increase slightly, by about one-quarter, meaning:  1 cup wine is now 1 1/4 cups wine.  All that said, more-often-than-not, when converting a regular recipe to a big batch, adjustments to the seasonings need to be made, meaning: unless you are following a recipe that is specifically written for a big batch (like my recipes are), start by adding slightly less than the math calculations suggest (example: if doubling a recipe, instead of jumping from the called for 1 teaspoon salt directly to 2 teaspoons salt, start by adding 1 1/2 teaspoons salt, and, if tripling a recipe, instead of jumping from the called for 1 teaspoon salt to 3 teaspoons salt, add 2 teaspoons -- it's a not-overly-seasoned, but, adequately-seasoned starting point).  After that, taste, as soon as you can and as often as you can along the way.  You can always add more spices, you can't remove them.  In terms of time and temperature when doubling or tripling a recipe, while the temperature will remain the same, the timing will not -- more food will take slightly longer to cook (up to one-third longer, meaning: expect 3-6 minutes to turn into 4-8 minutes, etc.).  Record ALL of your results and you'll never have to do it again.

To cut down on mishaps that can cause a voluminous, sometimes expensive, list of ingredients from going to waste, as mentioned above, it's super-important to invest in the proper large-capacity equipment.  Why?  A pot or pan that is even slightly too small will cause a boil over, a spoon or spatula without a long enough handle can cause a serious burn to the skin, and, while your trying to clean up the hot mess or dress the wound, the food can overcook, scorch or burn. In all seriousness, if you don't have access to the equipment, don't undertake the task.  

IMG_6525"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copywright 2020) 


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