Okay, may seem like a silly question, but here goes, basically I'm taking my lasagna recipe and cooking it for 80 people. Now, I know what all and what amounts go into cooking ONE pan, but of course I don't want to cook/prepare things ONE pan at a time. So, here's my question....if I brown all the meat that I would be using for say 10 pans of lasagna, how do I know how much goes in each pan? I usually put ~1.5lbs of meat to each pan. So if I've just cooked 15 lbs of meat, how do I then know how much goes in each? This may be dumb too, 1.5lb raw is not goign to be the same cooked, I would think, so I couldn't just way it, so any help???
Okay, may seem like a silly question, but here goes, basically I'm taking my lasagna recipe and cooking it for 80 people. Now, I know what all and what amounts go into cooking ONE pan, but of course I don't want to cook/prepare things ONE pan at a time. So, here's my question....if I brown all the meat that I would be using for say 10 pans of lasagna, how do I know how much goes in each pan? I usually put ~1.5lbs of meat to each pan. So if I've just cooked 15 lbs of meat, how do I then know how much goes in each? This may be dumb too, 1.5lb raw is not goign to be the same cooked, I would think, so I couldn't just way it, so any help???
How big are those pans!? That just seems like a LOT of meat per pan to me...? You could also make them meatless and serve meatballs on the side to help simplify things. Otherwise, why not just cook it up and evenly portion it out? you know.. measure how much you have and divide by desired number of pans of lasagna?
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
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bworthey said:
Okay, may seem like a silly question, but here goes, basically I'm taking my lasagna recipe and cooking it for 80 people. Now, I know what all and what amounts go into cooking ONE pan, but of course I don't want to cook/prepare things ONE pan at a time. So, here's my question....if I brown all the meat that I would be using for say 10 pans of lasagna, how do I know how much goes in each pan? I usually put ~1.5lbs of meat to each pan. So if I've just cooked 15 lbs of meat, how do I then know how much goes in each? This may be dumb too, 1.5lb raw is not goign to be the same cooked, I would think, so I couldn't just way it, so any help???
How big are those pans!? That just seems like a LOT of meat per pan to me...? You could also make them meatless and serve meatballs on the side to help simplify things. Otherwise, why not just cook it up and evenly portion it out? you know.. measure how much you have and divide by desired number of pans of lasagna?
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
But, if the OP is seeking precision, weigh the meat after it's cooked and drained and divide by 10, then weigh each portion. Me, I'd "eyeball" it.
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
If I worked it out per the OP he gets 8 servings per pan, so to me 1.5 pounds of meat for 8 servings seems like a lot.
"bworthey" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Okay, may seem like a silly question, but here goes, basically I'm taking my lasagna recipe and cooking it for 80 people. Now, I know what all and what amounts go into cooking ONE pan, but of course I don't want to cook/prepare things ONE pan at a time. So, here's my question....if I brown all the meat that I would be using for say 10 pans of lasagna, how do I know how much goes in each pan? I usually put ~1.5lbs of meat to each pan. So if I've just cooked 15 lbs of meat, how do I then know how much goes in each? This may be dumb too, 1.5lb raw is not goign to be the same cooked, I would think, so I couldn't just way it, so any help???
You could start by cooking 1.5 lb. of meat then weighing or measuring it to see how much it is after cooking it. Since I'm sure you can't possibly cook all that meat up at once.
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Paco's Tacos said:
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
If I worked it out per the OP he gets 8 servings per pan, so to me 1.5 pounds of meat for 8 servings seems like a lot.
That would be 3 oz. per person. Perhaps a lot, especially since there will also be cheese in there adding to the protein. I generally don't add meat to lasagna but if I were going to add it, I'd add a little bit to the sauce.
Goomba38 <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Paco's Tacos said:
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
If I worked it out per the OP he gets 8 servings per pan, so to me 1.5 pounds of meat for 8 servings seems like a lot.
so use a scale and measure by weight.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
"Julie Bove" <[email hidden]> wrote in message news:gxlgi.5006$bj5.2913@trndny07...
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Quoted message said:
You could start by cooking 1.5 lb. of meat then weighing or measuring it to see how much it is after cooking it. Since I'm sure you can't possibly cook all that meat up at once.
This seemed like one of the easiest solutions, but I"m hoping not one of the more time consuming, but is probably the one I will do.
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
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How big are those pans!? That just seems like a LOT of meat per pan to me...? You could also make them meatless and serve meatballs on the side to help simplify things. Otherwise, why not just cook it up and evenly portion it out? you know.. measure how much you have and divide by desired number of pans of lasagna?
9X13 pans....too late in the game to be changing anything here though. I've seen recipes on the net that used more meat than that, so I dont' know. Like I said it's up to 1.5 lb, but nothing under 1 lb.
"Paco's Tacos" <[email hidden]> wrote in message news:o2lgi.5003$bj5.277@trndny07...
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Quoted message said:
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for
a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
But, if the OP is seeking precision, weigh the meat after it's cooked and drained and divide by 10, then weigh each portion. Me, I'd "eyeball" it.
Ah, so weigh all the meat, and then just divide by the number of pans I need (10) in this case, that makes senese. So, I also gotta try and figure out how much onion and bell pepper to add to the mix as well, but I'll probably eye-ball that too. I would probably eye-ball it, except I have specific amounts of stuff coming, and time constraint to deal with, and I'm spending someone elses money on this, so, trying to be as precise as possible with it.
That would be 3 oz. per person. Perhaps a lot, especially since there will also be cheese in there adding to the protein. I generally don't add meat to lasagna but if I were going to add it, I'd add a little bit to the sauce.
I personally dislike "meat sauces" and when I add meat to lasagna I follow my grandmother's example and make very tiny meatballs (ground beef,parsley, garlic, parm.cheese, spices/herbs, browned) and scatter them across the cheese layer as I go. Not a lot of meat by any stretch. Or perhaps I'll use sliced, cooked sweet and hot Italian sausage. Again not much as it is a rich enough dish that I don't want the meat to predominate the flavors.
I personally dislike "meat sauces" and when I add meat to lasagna I follow my grandmother's example and make very tiny meatballs (ground beef,parsley, garlic, parm.cheese, spices/herbs, browned) and scatter them across the cheese layer as I go. Not a lot of meat by any stretch. Or perhaps I'll use sliced, cooked sweet and hot Italian sausage. Again not much as it is a rich enough dish that I don't want the meat to predominate the flavors.
Try dressing lasagne with just bechamel, bolognese ragout and grated parmigiano. Heaven. -- Vilco Think pink, drink rose'
Try dressing lasagne with just bechamel, bolognese ragout and grated parmigiano. Heaven.
Have you a nice bolognese recipe to share? 🙂 I anxiously await your reply as I do need to do a nice family dinner tonight and I suspect that would make the kidlets very happy.... Goomba
Okay, may seem like a silly question, but here goes, basically I'm taking my lasagna recipe and cooking it for 80 people. Now, I know what all and what amounts go into cooking ONE pan, but of course I don't want to cook/prepare things ONE pan at a time. So, here's my question....if I brown all the meat that I would be using for say 10 pans of lasagna, how do I know how much goes in each pan? I usually put ~1.5lbs of meat to each pan. So if I've just cooked 15 lbs of meat, how do I then know how much goes in each? This may be dumb too, 1.5lb raw is not goign to be the same cooked, I would think, so I couldn't just way it, so any help???
Cook up the meat and transfer it from one container to another with a measuring cup and count the number of cups of meat you get. Divide by 10. If you get 30 cups of meat that means 3 cups per pan.
You could also consider buying and cooking extra meat and cooking it up. Anything left over can be frozen and used another time.
Try dressing lasagne with just bechamel, bolognese ragout and grated parmigiano. Heaven.
Quoted message said:
Have you a nice bolognese recipe to share? 🙂 I anxiously await your reply as I do need to do a nice family dinner tonight and I suspect that would make the kidlets very happy....
This evening I'll be at home a little late, maybe in 3 or 4 hours by now. I'll then post the translation of one recipe for the bolognese ragout, the one which is deposited in the Chamber of Commerce of Bologna after a long debate. I usually do this ragout a-la-eye, in the sense that I don't follow recipes for it and just measure doses at a glance, so it's better if I give you that full recipe which includes the precise amount of any ingredient. Following that recipe I did it just once, and it was as good as always. -- Vilco Think pink, drink rose'
You could start by cooking 1.5 lb. of meat then weighing or measuring it to see how much it is after cooking it. Since I'm sure you can't possibly cook all that meat up at once.
Wtf not... pots are available in all sizes, and no law says you can't brown meat in as many pans at the same time as you have burners.
Quoted message said:
This seemed like one of the easiest solutions, but I"m hoping not one of the more time consuming, but is probably the one I will do.
Quoted message said:
From the size pot used to brown the meat it should be easy to
interpolate the volume of cooked meat (ie. an 8 qt pot half full = 4 qts... this is cooking, not pharmacy, precision is not very important... not every portion will contain the same amount of meat anyway), then divide by how many pans of lasagna and convert to cups, use a measuing cup or there are ladles that are made in various volume increments; 2 oz, 4 oz, 8 oz, 16 oz, etc. If you're too stingy to buy ladles save up a set of variously sized empty tin cans. I would strongly suggest you obtain a couple three larger/deeper lasagna pans... it's really quite stupid to prepare so many small pans of lasagna. If you don't want to invest in large pans there are large aluminum disposable pans that cost very little... double them up for strength. When I'm going to be carrying a caserole somewhere I cook in a disposable aluminum pan placed into a regular roasting pan to facilitate handling, then I have no dirty pan to bring home and no clean up.
Okay, may seem like a silly question, but here goes, basically I'm taking my lasagna recipe and cooking it for 80 people. Now, I know what all and what amounts go into cooking ONE pan, but of course I don't want to cook/prepare things ONE pan at a time. So, here's my question....if I brown all the meat that I would be using for say 10 pans of lasagna, how do I know how much goes in each pan? I usually put ~1.5lbs of meat to each pan. So if I've just cooked 15 lbs of meat, how do I then know how much goes in each? This may be dumb too, 1.5lb raw is not goign to be the same cooked, I would think, so I couldn't just way it, so any help???
Quoted message said:
How big are those pans!? That just seems like a LOT of meat per pan to me...? You could also make them meatless and serve meatballs on the side to help simplify things. Otherwise, why not just cook it up and evenly portion it out? you know.. measure how much you have and divide by desired number of pans of lasagna?
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
But, if the OP is seeking precision, weigh the meat after it's cooked and drained and divide by 10, then weigh each portion. Me, I'd "eyeball" it.
Eyeballing is the best way. I hardly measure anything... when I make lasagna the only thing I measure is the noodles, and not really measure, I just always use three 1 lb boxes as a benchmark for the other ingredients to fill my large Farberware pan (17" X 13"😉. I usually use a 50-50 mixture of ground beef with bulk pork sausage, usually just whatever amount I have on hand (but is always quite generous, like a pound and a half to each pound of noodles), then lots of riccotta and mozz, and parm... and whatever amount of sauce I deem necessary. I stop filling the pan just at the point I feel is safe so it doesn't run over.
Still uncooked.... believe it or not it didn't run over...
"Paco's Tacos" <[email hidden]> wrote in message news:o2lgi.5003$bj5.277@trndny07...
Quoted message said:
Quoted message said:
Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet sausage for
a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think excessively so.
But, if the OP is seeking precision, weigh the meat after it's cooked and drained and divide by 10, then weigh each portion. Me, I'd "eyeball" it.
Ah, so weigh all the meat, and then just divide by the number of pans I need (10) in this case, that makes senese. So, I also gotta try and figure out how much onion and bell pepper to add to the mix as well, but I'll probably eye-ball that too. I would probably eye-ball it, except I have specific amounts of stuff coming, and time constraint to deal with, and I'm spending someone elses money on this, so, trying to be as precise as possible with it.
Thanks!
B-Worthey
I don't know if I'd use bell peppers in lasagna, but maybe that's just me. I find that bell peppers tend to overpower the delicate flavors of a sauce. Roasted red peppers I could see instead of green bells. What does anyone else think?
I personally dislike "meat sauces" and when I add meat to lasagna I follow my grandmother's example and make very tiny meatballs (ground beef,parsley, garlic, parm.cheese, spices/herbs, browned) and scatter them across the cheese layer as I go. Not a lot of meat by any stretch. Or perhaps I'll use sliced, cooked sweet and hot Italian sausage. Again not much as it is a rich enough dish that I don't want the meat to predominate the flavors.
Try dressing lasagne with just bechamel, bolognese ragout and grated parmigiano. Heaven.
I've done that before! It's been years, but it was delicious!
On Jun 26, 11:44?pm, "Paco's Tacos" <[email hidden]> wrote:
Eyeballing is the best way. I hardly measure anything... when I make lasagna the only thing I measure is the noodles, and not really measure, I just always use three 1 lb boxes as a benchmark for the other ingredients to fill my large Farberware pan (17" X 13"😉. I usually use a 50-50 mixture of ground beef with bulk pork sausage, usually just whatever amount I have on hand (but is always quite generous, like a pound and a half to each pound of noodles), then lots of riccotta and mozz, and parm... and whatever amount of sauce I deem necessary. I stop filling the pan just at the point I feel is safe so it doesn't run over.
Still uncooked.... believe it or not it didn't run over...
Wow, that looks like a run-over disaster! I'm surprised it didn't. You must have really drained out your cheese or used a thick, chunky sauce - ahem. Looks delicious, Sheldon.
