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Quantity Frittata

#1
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10/11/02 at 10:47am
  • Joined: April 2001
  • Location: South Carolina
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Making frittata in quantity for 24-30 pp; have the proportions, etc. Just wondering if I can 'bake' the whole thing in the oven, in the chafer insert pan it will be served in. Any suggestions welcome!

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#2
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10/11/02 at 12:48pm
  • Joined: March 2002
  • Location: SLC UT
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I've seen variations cooked in the oven the whole time. Seems it was in Cooking Without a Book. My only concern is that in the scaling and therefore larger pan, that it won't cook evenly without some precooking.

As the center is the issue, you could start that part over the burner on the stove and then into the oven? That's the approach my instincts want to take but they've made mistakes before.

What about the release? Is this a nonstick pan? Or does it need some parchment paper so it comes out without falling apart?

Phil

The Cake is a Lie!

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#3
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10/11/02 at 6:58pm
  • Joined: June 2002
  • Location: central washington
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by chaffer insert do you mean a hotel pan? you can cook it in a 2" hotel pan no problem, baked in the oven, yes.

"what doesn't destroy me, makes me stronger"

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#4
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10/12/02 at 3:47am
  • Joined: April 2001
  • Location: South Carolina
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Yes, I did mean the hotel pan. Thanks for the tips, guys!

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#5
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10/12/02 at 5:12am
  • Joined: July 2001
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it's been many yrs. since on the hot side, but I think I recall finishing these under the salamander or broiler. This is the way I do them at home too. Am I thinking of something else?
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