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Risotto question

post #1 of 2
Thread Starter 

Looking to prepare a large amount of risotto, in the vicinity of 30 qts. Does anyone have any experience with this that could weigh in on these questions:

 

A) Is there a way to do a lot in one batch, or B) multiple small batches is the only way to go?

 

I guess my ultimate question is what do people think is the greatest possible amount to do in one batch before quality really drops off?

 

Any help is greatly appreciated.

 

Thanks,

J

post #2 of 2

I would recommend to you  make your risotto in 3 batches of 10 quarts each.

You could do it all at once, but you loose control over the quality.

This is only my opinion and you might get different answers from other chefs???

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
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