"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 11-14-2009, 05:21 PM   #1
Sous Chef
masteraznchefjr's Avatar
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
Help!!! cooking 25 lbs of rice

Hello! I am going to be selling Taiwanese stewed pork over rice at my university and was wondering how can I efficiently (as in time) cook 25 lbs of rice, store it overnight, and reheat it the day of, or just cook rice before the event starts.

I was thinking about cooking it in aluminum catering pans like those flimsy foil pans, but I don't know how thats going to work out.



masteraznchefjr is offline   Reply With Quote
Old 11-14-2009, 05:32 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
Cooking Rice in the oven? - Home Cooking - Chowhound

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-14-2009, 05:33 PM   #3
Executive Chef
Selkie's Avatar
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Doing some quick talking, you might be able to borrow the use of a school or hospital kitchen that uses the large steam kettles. They would be able to cook 25 lbs. of rice just before you needed it. If the event is non-profit, you should have little problem convincing someone.

As a non-profit, we used a local hospital's kettles to cook and dye Easter Eggs every year.
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 11-15-2009, 08:56 PM   #4
Assistant Cook
Join Date: Nov 2009
Location: Midwest
Posts: 21
If you are cornered into using steamtable pans don't use pans deeper than 2 1/2" or the rice on the bottom will be mushy. 2 to 1 liquid to rice. Reheat slowly at a low temp [225f] or wash with hot water.
LLCEC is offline   Reply With Quote
Old 11-16-2009, 08:19 AM   #5
Head Chef
Join Date: Dec 2008
Posts: 2,300
or electric rice cookers? several large ones? Do you serve it all at once or over the course of time? If the latter, you could time it so that you have nicely cooked rice towards the end of the event as opposed to rice that's been kept warm for a couple of hours.

Wyogal is offline   Reply With Quote

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:33 PM.

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