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I Need advise on pressure cooking for large quantities of bone soup for 50 person...

post #1 of 3
3/25/12 at 8:04am
Thread Starter 

Hi,

I am a restaurant manager of newly opening soon restaurant in Malaysia. I need some advise on cooking bone soup for 50 person.
By using the pressure cooker, at home I usually pressure cook mutton bone soup for 5 to 7 person and it takes around 30 minutes
to cook, if cook normal, than it takes around 2 to 3 hours. Therefore, we plan to cook the bone soup in the restaurant with
pressure cooker and will highly appreciate if somebody can advise me, what kind of commercial pressure cooker is available in
the market to cook for large quantities like 30 to 50 persons.

Thank you,

Asgar

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post #2 of 3
3/25/12 at 9:11am

Something like this?: http://www.amazon.com/s/ref=bl_sr_kitchen?_encoding=UTF8&node=1055398&field-brandtextbin=All%20American

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 3
3/25/12 at 11:56am
Quote:
Originally Posted by PeteMcCracken View Post

Something like this?: http://www.amazon.com/s/ref=bl_sr_kitchen?_encoding=UTF8&node=1055398&field-brandtextbin=All%20American



Any of these  will do the job.  But the "fill rules" that are applied to pressure cookers still will need to be observed with the larger cooker/canners.  The rules are thus:  For any foods that foam (chicken, rice, beans, some other meats, etc), do not fill the pot more than half full.  Do not fill the pot more and 3/4 full with foods that don't foam.  Another consideration is the combined weight of the pot and its contents.  It may be better to use a smaller unit,  working in manageable batches,  rather than trying to get it all done at once.  Or,  you might purchase two smaller units.  This would allow you to complete an entire batch in the same time,  but it would also allow the flexibility of being able to prepare two separate different foods at the same time. 

 

"The pressure's on...let's cook something!"
 
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