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Started By
Message
Got to cook a pastalaya for 120
Posted on 3/30/24 at 9:22 pm
Posted on 3/30/24 at 9:22 pm
Is it possible to do in one pot at once?
If so,
How big a cast iron pot? Any recs?
Anyone got a recipe?
TIA
If so,
How big a cast iron pot? Any recs?
Anyone got a recipe?
TIA
6
Posted on 3/30/24 at 9:27 pm to The Levee
15 gallon pot
15 pounds pasta
4 gallons water
15 pounds onion/trinity
4 Boston butts
15 pounds sausage
15 pounds pasta
4 gallons water
15 pounds onion/trinity
4 Boston butts
15 pounds sausage
Posted on 3/30/24 at 11:11 pm to SixthAndBarone
Posted on 3/31/24 at 9:40 am to The Levee
Will this be your first time!!?? Gonna have 120 people eating something you haven’t even cooked before? You can’t just jump into a big pot. You have to practice the execution.
Posted on 3/31/24 at 10:16 am to SixthAndBarone
quote:
15 gallon pot
That’s gonna be some small portions to feed 120. My 10 gallon will feed 60-70 hungry people at 90% capacity
This post was edited on 3/31/24 at 10:17 am
Posted on 3/31/24 at 11:04 am to summersausage
That's why I hate and love these threads
Posted on 3/31/24 at 11:06 am to Jones
HBD
Posted on 3/31/24 at 11:14 am to Jones
quote:
That's why I hate and love these threads
And often seems to be a drive by post. Very little follow up or report on how it went which probably says how it went.
Posted on 3/31/24 at 11:34 am to The Levee
Maybe let someone qualified take over the cooking duties?
Posted on 3/31/24 at 12:13 pm to TCO
This is not a complicated recipe as long as he has the right portions and a big enough pot.
Posted on 3/31/24 at 12:15 pm to lsufan1971
quote:
That’s gonna be some small portions to feed 120. My 10 gallon will feed 60-70 hungry people at 90% capacity
ya, looks like he was using the medium serving 2 cups serving size each.
i agree with you thats small, need at a minimum to use the large 3 cups serving each
Posted on 3/31/24 at 12:17 pm to TCO
quote:
Maybe let someone qualified take over the cooking duties?
ya gotta love these guys who never cooked for more than 4 people and think they can just follow directions and cook a perfect meal for 200 people
the advanced prep time and getting all ingredients cut up alone is a monumental task
plus, it would not shock me if they want to ask these things the day before they want it cooked and havent even bought anything yet
This post was edited on 3/31/24 at 12:21 pm
Posted on 3/31/24 at 12:18 pm to lsufan1971
quote:
That’s gonna be some small portions to feed 120. My 10 gallon will feed 60-70 hungry people at 90% capacity
15 gallon pot may give you 12 gallons of cooked past. For 120 people, that’s 12-ounce servings.
Without knowing how much the OP plans on serving to guests, I’d say 12-ounce servings is a great place to start.
Posted on 3/31/24 at 12:19 pm to summersausage
quote:
Will this be your first time!!?? Gonna have 120 people eating something you haven’t even cooked before? You can’t just jump into a big pot. You have to practice the execution.
I disagree. You have to cook a big pot to be able to cook your first. And you’re not going to cook a 20 gallon pot for yourself.
Posted on 3/31/24 at 12:25 pm to The Levee
quote:
Is it possible to do in one pot at once?
If so,
How big a cast iron pot? Any recs?
Anyone got a recipe?
TIA
A lot is going to depend on how good a cook you are to begin with. If a good cook and having experience at cooking for plenty of people before, then I feel it is doable.
If this is your first time cooking for that many people and have little experience cooking, period----it could be a damn disaster in the making.
Posted on 3/31/24 at 1:27 pm to keakar
That's just a random picture of the Jambalaya Calculator. I didn't do any calculations for OP.
Posted on 3/31/24 at 1:39 pm to SixthAndBarone
quote:
Without knowing how much the OP plans on serving to guests, I’d say 12-ounce servings is a great place to start.
I always like to have more than I need. You never know who is going to show up. Jambalaya and Patslaya freeze well. Nothing worse than having people in line and having to say sorry folks ain’t no more.
Posted on 3/31/24 at 2:03 pm to lsufan1971
True, but if someone asks for a recipe for 120, I’m not giving them a recipe for 200. If they want to overcook, they need to say so.
I’ve never found jambalaya and especially pastalaya to freeze well. Maybe I’m the minority, but I think it’s terrible.
I’ve never found jambalaya and especially pastalaya to freeze well. Maybe I’m the minority, but I think it’s terrible.
Posted on 3/31/24 at 8:00 pm to The Levee
Use the Jambalaya Calculator, I’ve made jambalaya for 5-8 people all my life,,,,I was asked to do one for 80 people, followed it to a T, and it came out perfect,,,neve done a pastalaya but Stadium Rat has this thing dialed in so it should work great.
Posted on 3/31/24 at 8:10 pm to SixthAndBarone
quote:
I’ve never found jambalaya and especially pastalaya to freeze well. Maybe I’m the minority, but I think it’s terrible.
I agree with this. Frozen jambalaya/pastalaya is god awful. I’ve tried to freeze it in bags, Tupperware, vacuum sealed, all equally as bad.
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