"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-05-2009, 10:52 AM   #1
Assistant Cook
 
Join Date: Aug 2009
Posts: 3
Brunch for 30 this Sunday

I am having my daughter's wedding (Luau) at my home Saturday. That's all a go. But the number coming to the brunch/gift opening Sunday has jumped to 30. I would like to make egg casserole, but can only fit 4 cake pans in oven. Can I put 9 X 13 pans in roaster ovens and cook them there? Or if I doulble recipes and put in deeper roasting pans in oven how would I adjust cooking times. Would they get done in center if deeper? Any other suggestions? Help! Tnx

__________________

__________________
T-bird is offline   Reply With Quote
Old 08-05-2009, 11:15 AM   #2
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
Personally, I would hesitate to double the recipe for fear of the center not getting cooked all of the way through. With something such as a quiche or egg casserole, could you not make some pie-tin-size in advance, keep them in the refrigerator until serving time and then microwave them just before plating? Making as much in advance as possible might give you the organizational edge that you need when feeding a large group.

BTW: Congratulations, and do try to enjoy yourself - or at least take a deep breath once in a while!
__________________

__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 08-05-2009, 12:39 PM   #3
Assistant Cook
 
Join Date: Aug 2009
Posts: 3
How far ahead can I make them?

Thanks for the advice. I am having this for brunch Sunday, I have the wedding dinner Saturday and the rehearsal dinner Friday night. If I make them early Friday would that be ok? There is no crust. (wheat allergies) I am using hash browns for bottom layer. Would that be ok for 2 days?
__________________
T-bird is offline   Reply With Quote
Old 08-05-2009, 12:58 PM   #4
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
I don't know. But if I had to guess: As long as you got the hash browns nice and crispy, they would do better than an ordinary crust, being less likely to get too soggy since the fat would lock out much of the water. If you have time, you might consider baking a trial run today, refrigerate over night and reheat tomorrow morning to find out.
__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 08-11-2009, 07:21 PM   #5
Assistant Cook
 
Join Date: Aug 2009
Posts: 3
Luau wedding brunch a hit.

Thanks for your advice! Everything worked out beautifully. I prebrowned the sausage and hashbrowns and towards the end of the wedding celebration I put the breakfast casseroles together. I sent some of them home with the grooms mother. She baked them the next morning and brought them over when she came for the brunch. Along with fruit kabobs, coffee cake, fruit smoothies and a few juices I got many complements on the affair. Thanks much!!!
__________________
T-bird is offline   Reply With Quote
Old 08-11-2009, 07:30 PM   #6
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
I'm glad it worked for you!
__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 08-12-2009, 09:55 AM   #7
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
sounds wonderful!
__________________

Wyogal is offline   Reply With Quote
Old 08-14-2009, 06:19 AM   #8
Assistant Cook
 
Join Date: Aug 2009
Posts: 16
Quote:
Originally Posted by T-bird View Post
I am having my daughter's wedding (Luau) at my home Saturday. That's all a go. But the number coming to the brunch/gift opening Sunday has jumped to 30. I would like to make egg casserole, but can only fit 4 cake pans in oven. Can I put 9 X 13 pans in roaster ovens and cook them there? Or if I doulble recipes and put in deeper roasting pans in oven how would I adjust cooking times. Would they get done in center if deeper? Any other suggestions? Help! Tnx
Don't double them; because eggs are involved, they won't cook through evenly. Probably the best bet is to just cook them in batches somewhat in advance, then reheat as needed.
__________________
AJ Bronze is offline   Reply With Quote
Old 08-15-2009, 03:11 PM   #9
Cook
 
Join Date: Aug 2009
Location: Eastern PA
Posts: 57
this sounded like a situation when Robert Irvine would have saved the day. <evil grin>

I'm so happy it all worked out for you. Personally, if I was challenged with baking space and I was serving one main dish, I'd split the plan into two or more dishes with alternate cooking methods. Keep the ovens, the stoves, and even the grill going so you have something to pour into the heater pans on the buffet line. :)
__________________

__________________
Antiguadreams is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.