| Subject | Date Asked | Expert |
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| wedding reception | 3/21/2009 | Chef Glen L. Davis II |
Q: We are catering for about 120 people at a reception at home. We aim to do a cold finger food country ...
A: I will write up a few ideas for you, it may take just a couple days because I am taking full time ...
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| Cooking for my daughers wedding. | 3/17/2009 | Chef Glen L. Davis II |
Q: I will be cooking the food for my daughters up coming wedding. I'm thinking about smoked pulled ...
A: I would HIGHLY discourage serving 2 smoked meats like this. Because of the amount of smoke flavor ...
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| wedding reception | 3/12/2009 | Chef Glen L. Davis II |
Q: We are catering for about 120 people at a reception at home. We aim to do a cold finger food country ...
A: Sorry for the "endless" questions, but- What time of year will this event be taking place? Do you ...
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| Cooking large quanity of beans | 3/12/2009 | Chef Glen L. Davis II |
Q: I am cooking beans for a non profit organization. They will serve 1/2 cup beans per plate. So far ...
A: I don't quite understand what you are asking, do you need to know how many 1/2 c servings of beans ...
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| Boneless pork loin | 1/26/2009 | Chef Glen L. Davis II |
Q: I will be preparing boneless pork loin for approximately 150-200 people. Do you have any suggestions ...
A: I would find a recipe for "braised" pork loin that sounds good to you and run with it. With large ...
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| Cooking chicken in large quantities | 1/19/2009 | Chef Glen L. Davis II |
Q: I need to bake about l00 boneless, skinless, chicken breasts. I am using a bisquick coating. I ...
A: I am unable to give you a "time & temperature" estimation, because I do not have enough information ...
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| wedding reception | 1/17/2009 | Chef Glen L. Davis II |
Q: I am getting married 4th of july and i want to do a big bbq for about 175 people this is my menu.... ...
A: The best advice I can give you is to invest in a "recipe development program" such as Master Cook. ...
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| Recipe Serving Calculator | 1/9/2009 | Chef Glen L. Davis II |
Q: I am looking for a free recipe conversion calculator online as I have a recipe that I need to ...
A: I am not familiar with any that I would recommend. However if you write the recipe and send it to me ...
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| Mass Production of a Cookie | 1/8/2009 | Chef Glen L. Davis II |
Q: I'm looking for information on who I speak to regarding the machines I need to mass produce a ...
A: I am not familiar with this type of equipment. All I can recommend is looking on the internet for ...
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| Slow Cooker Lamb Stew | 1/7/2009 | Chef Glen L. Davis II |
Q: I made Lamb Stew in the slow cooker (cooked on low for 8 hours). I marinated it last night with ...
A: The only way I know of to "cover up" the vinegar flavor would be to use the same method as "sour ...
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| French Culinary Institute | 12/27/2008 | Chef Glen L. Davis II |
Q: I am 19 years old and would like to pursue a career in culinary arts. I have been looking into an ...
A: First off, let me say that the best schools, in my experience, produce lazy and unprofessional ...
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| mason dinner | 12/21/2008 | Chef Glen L. Davis II |
Q: I offered to help a friend cook for her dinner. I have cooked for large amounts of poeple before. ...
A: Down home cooking is my favorite style! I have never had much taste for the "snooty" fancy cooking ...
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| Mass cooking | 12/18/2008 | Chef Glen L. Davis II |
Q: Where can I ger information on mass cooking of Pickles, fried snacks?
A: I have never had to cook (in volume), fried pickles. However I have made them in small batches. This ...
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| cooking for 50-75 | 12/18/2008 | Chef Glen L. Davis II |
Q: I recently volunteered to help find new recipes to feed 50-75 people in our small community's ...
A: Well now that's a pretty tough question. I bet out there somewhere, one of my friends might be ...
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| Amount of food to purchase | 12/2/2008 | Chef Glen L. Davis II |
Q: I need to make salads for 200 people using only Compari tomatoes marinated, romaine lettuce with a ...
A: While I am unfamiliar with the variety of tomatoes you are trying to use I might still be able to ...
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| food quantities for taco | 12/2/2008 | Chef Glen L. Davis II |
Q: How much food do you need for 90 people for tacos. Hamburger, shells, sour cream, salsa, tomatoes, ...
A: The big question is who are you cooking it for? I say this because I have cooked for church groups ...
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| Chicken | 8/8/2008 | Kate Metzger |
Q: I would like to make fried chicken for a group of 55. I would use drum sticks, thighs and boneless ...
A: Unfortunately I am unable to answer your question. In order to answer accurately, I'll need more ...
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| turnip varieties | 8/7/2008 | Kate Metzger |
Q: My mother used to cook turnips, as did my grandmother, and I loved them. I learned how from my ...
A: I have encountered the same issue before. The best way I have found to cook turnips for mashing is ...
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| Proper Marination | 7/12/2008 | Kate Metzger |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: A lot of the answers to your questions depend on the amount of time you would like to store your ...
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| Turnips | 11/25/2003 | Tina Addair |
Q: do you have a good mashed turnip recipe that you can share? I am preparing Thanksgiving dinner for ...
A: Here are 2 recipes. You can pick the one that sounds best to you. Both of them make 12-13 servings. ...
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| Cooking with a crock pot - raw meat | 10/14/2003 | Tina Addair |
Q: I work and decided to make some spaghetti sauce in the crock pot when I went home for lunch. I ...
A: Yes, the meat will cook (there is no problem with putting meat into a crockpot from a raw state as ...
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| 1-CHEF KNIVES 2 SLOW COOKING | 9/26/2003 | Tina Addair |
Q: I AM spending more time cooking & enjoying it. i think i might enjoy it more if I added some good ...
A: As far as the knife size to go with, your hand size IS a big consideration. You want the knife to ...
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| serving two main dishes | 9/9/2003 | Tina Addair |
Q: I've been in the catering business for nearly two years. The one subject that still has me guessing ...
A: When doing a plated banquet or catering, the average rule is 4 ounces of beef with 3 ounces of ...
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| Estimating Food Quantity For Large Groups | 7/24/2003 | Tina Addair |
Q: I need to purchase ice cream for 500. Is there a resource that says an average scoop is x ounces and ...
A: An average scoop (serving) of ice cream is 1/2 cup (4 oz.).A gallon is 128 oz., so you would get 32 ...
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| Mass Production Cooking | 6/10/2003 | Tina Addair |
Q: I am cooking a favourite recipe of mine, chicken parmigiana. This chicken breast is lightly breaded ...
A: You can keep the oven temp the same, but definitely switch the top and bottom casseroles halfway ...
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| large group | 5/20/2003 | Tina Addair |
Q: I will be going to Juarez, Mexico next month with a group from my church and will be cooking for our ...
A: This is a pretty broad question, as many dishes can be fairly easily prepared for large groups. I ...
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| Chicken | 5/6/2003 | Tina Addair |
Q: I run the dietary dept at a long term care facility, and one of the tenants in the apartment complex ...
A: I must say, this is the first time I've ever been asked this question. Have you ever given a child ...
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| Cooking for large groups. | 4/23/2003 | Tina Addair |
Q: How much food do I cook for large groups? What is a recommended source?
A: I really don't know how to answer your question "how much food do I cook for large groups", as you ...
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| beans (follow up ?) | 4/2/2003 | Tina Addair |
Q: If I soak my pinto beans overnight, putting 7lbs. in each pan, then drain the water off in am, how ...
A: Add enough water to each pot to cover the beans by 2 inches. Bring them to a boil and boil them for ...
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| cooking beans for 200 | 3/31/2003 | Tina Addair |
Q: on top of stove, for about 200 people. Will include onion, bacon, garlic powder and jalapeno ...
A: If this is the only thing being served, use around 20 pounds of dried beans. If other dishes are ...
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| Carmelized onions | 3/29/2003 | Tina Addair |
Q: can you tell me how to carmelize fried onions? Thanks, Ken.
A: To caramelize onions, you want to heat either butter or oil in a skillet over medium heat. Add your ...
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| MASS / COOKING | 2/26/2003 | Tina Addair |
Q: My son & I are working on a science project that tests whether the mass of a chocholate chip cookie ...
A: First, let me say kudos on your project; cookie dough is really cool! Now, to answer your ...
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| planning a wedding reception | 1/15/2003 | Tina Addair |
Q: We are expecting 107 guests (83 adults and 24 kids) but as many as 120 could come. This is what we ...
A: You're a brave soul! It's hard enough just to plan a wedding, much less prepare food for up to 120 ...
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| Cooking software | 12/2/2002 | Tina Addair |
Q: I have been looking for a good cooking software program, but I don't know which one is the best. I ...
A: Hey Pamela! "The Best Of Mastercook" probably would suit you fine, but unfortunately, it has been ...
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| preserving in olive oil | 11/8/2002 | Tina Addair |
Q: I would be so grateful if you could tell me how long approximately will be the shelf life and will ...
A: Well, I'm not much of a canning person (no time), but here's a recipe for you to go by. As long as ...
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| low acidic spaghetti | 10/6/2002 | Tina Addair |
Q: my mother is sick and loves spaghetti but she can't eat tomatoes is there something i can do? ...
A: First off, you might want to check with a dietician or nutritionist. There may be a category such ...
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| home canning and preserving | 9/23/2002 | Tina Addair |
Q: I need a recipe for canning hot peppers in olive oil and or a very lite vinegar?
A: Here is a recipe for you. I've never personally made this, but a friend of mine goes by this recipe ...
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| Cookware Advice | 7/17/2002 | Tina Addair |
Q: Tina, My fiance and I received a cookware set for her bridal shower last week, but it was not the ...
A: Congratulations on your upcoming marriage. I have T-FAL at home, mainly because I'm a wife and ...
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| Rubber Rings | 7/5/2002 | Tina Addair |
Q: I have the old time glass jars and glass lids, made by Ball and Atlas, the ones with the wire bail. ...
A: If you visit this website address http://www.homecanningsupply.com/pages/webcat15.htm and scroll to ...
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| American eating habits | 6/2/2002 | Tina Addair |
Q: can you tell me what the average American prefers to eat for lunch and dinner. The longer the list ...
A: Well, any information I give you on this will be purely conjecture, based on what people order in ...
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