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Curry Chat => Lets talk Curry => Topic started by: Edwin Catflap on May 15, 2019, 01:45 PM

Title: Bulk cooking
Post by: Edwin Catflap on May 15, 2019, 01:45 PM
Hi Guys/Gals I am thinking of doing a bulk curry 50 portions, and I've decided to do a staff curry and am fine with this but I am not sure about bulk rice and it hanging about etc. Therefore i'm thinking of serving the curry with some dhal and parathas and leaving the rice out? Probably do bhajis as well. Would you miss the rice??

Cheers

Ed
Title: Re: Bulk cooking
Post by: Unclefrank on May 15, 2019, 03:09 PM
Where is the function being held?
Title: Re: Bulk cooking
Post by: Garp on May 15, 2019, 03:51 PM
I personally wouldn't miss the rice but some, less frequent curry eaters might be a bit underwhelmed.

I would avoid fresh coriander garnish too ;)

Title: Re: Bulk cooking
Post by: mickyp on May 15, 2019, 04:17 PM
As a single lad in the seventies the rice and curry leftovers would be left overnight to be scoffed after warming it up in the morning lol.
that is a lot of rice, Naan and Chapati's ?
Title: Re: Bulk cooking
Post by: Edwin Catflap on May 15, 2019, 07:01 PM
Hi UF its going to be outdoors in a pub car park served in plastic thali trays

Ed
Title: Re: Bulk cooking
Post by: bhamcurry on May 15, 2019, 07:04 PM
Edwin, what's the time lapse between decanting the curry and it being served, if you know?
Title: Re: Bulk cooking
Post by: Edwin Catflap on May 15, 2019, 07:26 PM
The curry, dhal and paratha will be done live, the bhajis warmed up. Thats why im erring away from rice as its too much of a faf i think

Cheers

Ed
Title: Re: Bulk cooking
Post by: bhamcurry on May 15, 2019, 07:32 PM
The curry, dhal and paratha will be done live, the bhajis warmed up. Thats why im erring away from rice as its too much of a faf i think

Cheers

Ed

If you have access to one of those commercial soup warmer tureen things, I would say go for it with the rice. If not, you are probably right to shy away from it.
Title: Re: Bulk cooking
Post by: Unclefrank on May 16, 2019, 09:51 AM
You could use foil trays  https://www.poundland.co.uk/home-and-pet/kitchen/baking-and-cooking/foil-roasting-trays-2-pack
and cover with foil to keep heat inside, i have a warm function on my oven so i use that for rice, i leave the rice to the last minute to load into car and take to venue.
Slow cookers are a big help if you have access to electric points.
What other equipment have you got?
Title: Re: Bulk cooking
Post by: mickyp on May 16, 2019, 12:55 PM
I seem to remember reading that 80 deg C was the temp to keep rice so like you say he could fill trays, and transfer to a coolbox which would help keep the temp up for the journey. keep the rice foiled in the oven to stop it drying out.
Title: Re: Bulk cooking
Post by: pap rika on May 16, 2019, 06:34 PM
Personally I would miss the rice, have you considered cooking the rice and vacuum packing or sealing in waterproof plastic bags, which are kept chilled to be reheated using the Sous-Vide or similar method or reheating

Regards pap rika
Title: Re: Bulk cooking
Post by: chewytikka on May 16, 2019, 08:23 PM
ED
If your just thinking about doing this, have you thought about the logistics
of making it a successful event, obviously utilising the Pubs  kitchen would be a must. ;)

Hypothetically I would do the rice in any case (a cheap filler) and its the starch element,
or you could bulk up Bombay Aloo, Masala Wedges, Balti Fries etc…

cheers Chewy
Title: Re: Bulk cooking
Post by: bobsbeer on May 18, 2019, 09:17 PM
What about using a cooler box?  They also keep things hot if you put hot stuff in there.  How do Sikh temples keep rice warm?  They cook for hundreds in some of them.  Any temples near you that you could ask for advice?
Title: Re: Bulk cooking
Post by: Naga on May 19, 2019, 08:07 AM
...How do Sikh temples keep rice warm?  They cook for hundreds in some of them.  Any temples near you that you could ask for advice?

Great post! Innovative thinking at it's best!