Greg Who Cooks
Executive Chef
I want to create some original recipes. Of course they are not original but I have been studying various techniques particularly Asian and I want to reduce my recipes to something suitable for sharing.
I don't quite understand the concept of how much food to cook, what is the best desirable serving size or quantity of servings for a recipe posted on the Internet?
I often use 6-8 oz. of chicken or shrimp for myself, but if it is good I like to pig out a bit. Is a serving size just the right size to satisfy one person or is it enough for two people?
Usually when I visit an Asian (Thai, Chinese) restaurant, the drill is that each person orders an entree and then everybody serves. This implies that one entree serves one person.
So once I have my Chinese/Thai recipes ready for prime time, how many people should one recipe serve? Should it be my 6-8 ounces of chicken or shrimp for one big serving, or shold it be maybe 10-12 oz, assuming the couple will order another entree?
To present a recipe for an Asian entree how many people should I presume it serves, and how much shrimp, chicken, beef or other main protein should it contain?
I'm planning on ordering take-out soon and I'm going to deconstruct their recipes and weight all components to get a better idea of how professional workplaces do this.
I'm not a professional, I'm retired and I don't ever want to be a professional, but nevertheless I would like to be able to present professional quality recipes to my online friends.
I don't quite understand the concept of how much food to cook, what is the best desirable serving size or quantity of servings for a recipe posted on the Internet?
I often use 6-8 oz. of chicken or shrimp for myself, but if it is good I like to pig out a bit. Is a serving size just the right size to satisfy one person or is it enough for two people?
Usually when I visit an Asian (Thai, Chinese) restaurant, the drill is that each person orders an entree and then everybody serves. This implies that one entree serves one person.
So once I have my Chinese/Thai recipes ready for prime time, how many people should one recipe serve? Should it be my 6-8 ounces of chicken or shrimp for one big serving, or shold it be maybe 10-12 oz, assuming the couple will order another entree?
To present a recipe for an Asian entree how many people should I presume it serves, and how much shrimp, chicken, beef or other main protein should it contain?
I'm planning on ordering take-out soon and I'm going to deconstruct their recipes and weight all components to get a better idea of how professional workplaces do this.
I'm not a professional, I'm retired and I don't ever want to be a professional, but nevertheless I would like to be able to present professional quality recipes to my online friends.
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