I have been asked to cook a large Gumbo for an event by my brother. 80
quarts to be exact. After much deliberation it is apparent that the
challenge is really in preparing the rice. My best estimate right now
is somewhere around 15 lbs of rice. I would appreciate some
suggestions on doing this the rigtht way. How should i cook it? Can i
cook it ahead of time and if so, how do i reheat it? Any help is
greatly appreciated. Thanks!

" wrote:
>
> I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact. After much deliberation it is apparent that the
> challenge is really in preparing the rice. My best estimate right now
> is somewhere around 15 lbs of rice. I would appreciate some
> suggestions on doing this the rigtht way. How should i cook it? Can i
> cook it ahead of time and if so, how do i reheat it? Any help is
> greatly appreciated. Thanks!

That's a lot of rice. I assume that you will be cooking it in
several smaller pots. I generally time things so that rice can be
cooked a little ahead of time, cooked and then fluffed up and
then kept in a covered pot for a while while other things are
cooked. It will stay warm enough in the covered pot. Besides,
keeping it in a covered pot makes cleanup a little easier.

Smaller pots is obviously an option. I am hoping to find some who has
had a similar task for some "tricks" to getting it all done and still
have a quality product.

Dave Smith wrote:
> " wrote:
> >
> > I have been asked to cook a large Gumbo for an event by my brother. 80
> > quarts to be exact. After much deliberation it is apparent that the
> > challenge is really in preparing the rice. My best estimate right now
> > is somewhere around 15 lbs of rice. I would appreciate some
> > suggestions on doing this the rigtht way. How should i cook it? Can i
> > cook it ahead of time and if so, how do i reheat it? Any help is
> > greatly appreciated. Thanks!
>
> That's a lot of rice. I assume that you will be cooking it in
> several smaller pots. I generally time things so that rice can be
> cooked a little ahead of time, cooked and then fluffed up and
> then kept in a covered pot for a while while other things are
> cooked. It will stay warm enough in the covered pot. Besides,
> keeping it in a covered pot makes cleanup a little easier.

wrote:
> I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact. After much deliberation it is apparent that the
> challenge is really in preparing the rice. My best estimate right now
> is somewhere around 15 lbs of rice. I would appreciate some
> suggestions on doing this the rigtht way. How should i cook it? Can i
> cook it ahead of time and if so, how do i reheat it? Any help is
> greatly appreciated.

Eighty quarts of gumbo is gonna need a pot like a bit more than, um 80
quarts... cooked exactly the same as if it were say four quarts....
what's to figure out???... except that if all you have is a
residential stove you would want to have like three 30 quart pots. And
one 30 quart pot oughta handle 15lbs of rice nicely. That takes care
of your four burners and about all the weight your stove can safely
handle. No reason you can't cook the gumbo the day before, store in a
big walk in cooler, and then reheat the next day, SLOWLY so as not to
burn it. Honestly, I don't think you will be able to do this ahead of
time in a typical home kitchen... you're not going to have the fridge
facilities for so much volume, because in order to cool so much gumbo
in a safe manner you will need to pour it into many shallow pans...
even if you could borrow fridge space at a bunch of neighbors the gumbo
won't be fully cooled over night and then you'll be reheating. Me, I'd
resign myself to pulling an all nighter cooking odyssey. And I
wouldn't want any help... just tune in to the oldies and have a gallon
of dago red.

Sheldon

wrote:

> I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact.

You might find a rice cooker, or three to be useful.


Dawn

wrote:
> I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact. After much deliberation it is apparent that the
> challenge is really in preparing the rice. My best estimate right now
> is somewhere around 15 lbs of rice. I would appreciate some
> suggestions on doing this the rigtht way. How should i cook it? Can i
> cook it ahead of time and if so, how do i reheat it? Any help is
> greatly appreciated. Thanks!
>


What's the biggest pot you have? And do you have a burner big enough to
boil water in it?

Here's what I think I would do. Dump the (long grain or jasmine) rice in a
hoouge pot. Fill within about 2 inches of the top with hot water. Bring
to a boil, add a couple of tablespoons of salt, and simmer for about 15
minutes. Maybe just 12 minutes so you don't overcook it. Drain, and dump
the hot rice back in the pot and put a lid on it for 5 minutes to steam in
its own heat.

Basically, cook it like you would pasta. I tried that with brown rice a
few days ago and it turned out much better than steaming it.

Bob

zxcvbob wrote:
> wrote:
> > I have been asked to cook a large Gumbo for an event by my brother. 80
> > quarts to be exact. After much deliberation it is apparent that the
> > challenge is really in preparing the rice. My best estimate right now
> > is somewhere around 15 lbs of rice.

Cooking the rice is the easiest part... wait'll you try to tackle 80
qts of gumbo.

> Basically, cook it like you would pasta. I tried that with brown rice a
> few days ago and it turned out much better than steaming it.

Do you have any idea what size pot you'll need to cook 15 pounds of
rice like pasta, think cooking 15 pounds of pasta... a small orca could
swim in it... think about 100 quart pot.

You've obviously never cooked more than 1 cup of rice at a time. RFC
is always hilarious when someone asks about cooking large quantities.
Please don't entertain the concept of how to handle 15 pounds of rice
after it's cooked, I wouldn't want you to have a stroke.

>From: was asked:
>I have been asked to cook a large Gumbo for
>an event by my brother. 80 quarts to be exact.
>After much deliberation it is apparent that the challenge is
>really in preparing the rice. My best estimate right now
>is somewhere around 15 lbs of rice. I would appreciate
>some suggestions on doing this the rigtht way. How should
>i cook it? Can i cook it ahead of time
>and if so, how do i reheat it? Any help
>is greatly appreciated. Thanks!
------------------------------------------------------

Asking some one to cook 80 qts. of anything who only has a residential
kitchen is a little demanding and I would have said so.

May be call around in your area church's who have full size kitchens
with commercial equipment, some around here will let you use their
facilities for small fee.

Sheldon wrote:
> zxcvbob wrote:
>> wrote:
>>> I have been asked to cook a large Gumbo for an event by my brother. 80
>>> quarts to be exact. After much deliberation it is apparent that the
>>> challenge is really in preparing the rice. My best estimate right now
>>> is somewhere around 15 lbs of rice.
>
> Cooking the rice is the easiest part... wait'll you try to tackle 80
> qts of gumbo.
>
>> Basically, cook it like you would pasta. I tried that with brown rice a
>> few days ago and it turned out much better than steaming it.
>
> Do you have any idea what size pot you'll need to cook 15 pounds of
> rice like pasta, think cooking 15 pounds of pasta... a small orca could
> swim in it... think about 100 quart pot.
>
> You've obviously never cooked more than 1 cup of rice at a time. RFC
> is always hilarious when someone asks about cooking large quantities.
> Please don't entertain the concept of how to handle 15 pounds of rice
> after it's cooked, I wouldn't want you to have a stroke.
>


I've never cooked more than about 2 or 3 cups of rice at a time, and when I
did I wished I had just cooked 1 cup :-)

I think one could probably cook it in a 20 quart pot if he did it in 2
batches. 20 quart pots are usually very thin stainless steel, or kind of
thin aluminum, so it'll have to be cooked with excess water to keep it from
burning. The whole 15 pounds might could be cooked in a 20 or 24 quart pot
at once, but I wouldn't want to try to drain it. Maybe it could be scooped
out with a big sieve and transfered to Bigass™ electric roasters.

I forgot to mention the salt. A tablespoon per 2 or 3 pounds of rice
cooked in excess water.

Rice is cheap. Do a practice run first. Or maybe just contract with a
local Chinese restaurant for 50 pounds of cooked rice. (cooked weight)

Bob

I will note that Trader Joe's sells frozen, pre-cooked rice.
Whether this is an economical approach to the OP's problem, I
have no idea.

Also, I don't think rice is a necessary part of gumbo (although
if you're trying to make a filling dish for a large crowd
I can see where you'd want to include it).

Steve

Sheldon wrote: Me, I'd
> resign myself to pulling an all nighter cooking odyssey. And I
> wouldn't want any help... just tune in to the oldies and have a gallon
> of dago red.

LOL...see! I knew you liked Italians deep down!

zxcvbob wrote:
> Sheldon wrote:
> > zxcvbob wrote:
> >> wrote:
> >>> I have been asked to cook a large Gumbo for an event by my brother. 80
> >>> quarts to be exact. After much deliberation it is apparent that the
> >>> challenge is really in preparing the rice. My best estimate right now
> >>> is somewhere around 15 lbs of rice.
> >
> > Cooking the rice is the easiest part... wait'll you try to tackle 80
> > qts of gumbo.
> >
> >> Basically, cook it like you would pasta. I tried that with brown rice a
> >> few days ago and it turned out much better than steaming it.
> >
> > Do you have any idea what size pot you'll need to cook 15 pounds of
> > rice like pasta, think cooking 15 pounds of pasta... a small orca could
> > swim in it... think about 100 quart pot.
> >
> > You've obviously never cooked more than 1 cup of rice at a time. RFC
> > is always hilarious when someone asks about cooking large quantities.
> > Please don't entertain the concept of how to handle 15 pounds of rice
> > after it's cooked, I wouldn't want you to have a stroke.
>
> I've never cooked more than about 2 or 3 cups of rice at a time, and when I
> did I wished I had just cooked 1 cup :-)

Whut I said.

> I think one could probably cook it in a 20 quart pot if he did it in 2
> batches.

The OP probably has one ordinary residential stove... didja ferget the
80 qts of gumbo... adn by the time the second batch is cooked the first
batch has congealed into adobe.

> 20 quart pots are usually very thin stainless steel, or kind of
> thin aluminum, so it'll have to be cooked with excess water to keep it from
> burning.

Oh bullshit... you really think commercial cookware is made of Reynolds
wrap.

> The whole 15 pounds might could be cooked in a 20 or 24 quart pot
> at once, but I wouldn't want to try to drain it.

You said to cook rice like pasta.... do you really think you can cook
15 pounds of pasta in a 24 qt pot... and there'd be no draining, you'd
have 24 quarts of library paste.


> Maybe it could be scooped
> out with a big sieve and transfered to Bigass™ electric roasters.

Just shut the **** up already before you're in a roaster... you sound
just like some certain dumb ass lying sidewinder WOP mother****er who
never even ran a lemonade stand... friggin dago chinky jesus-juice
asswipe.

> I forgot to mention the salt. A tablespoon per 2 or 3 pounds of rice
> cooked in excess water.

Trying to fake some black attired guido mamma jesus ****.. salt is in
her filthy papal crotch... lickity split it.

> Rice is cheap. Do a practice run first. Or maybe just contract with a
> local Chinese restaurant for 50 pounds of cooked rice. (cooked weight)

Rice A Roni Moron... I got yer practice run... suck this!

Stop lying... move on to one of the OT threads where you may know
something... they're always talking bi-polar garbage, you'll fit right
in with the rest of the ****ing bi-polar frauds. All yoose Bobs the
same, retarded liars... never met a Bob yet who had an IQ higher than a
snake's belly or more integrity than a cockroach. Only thing lower is
a D'Wayne.. the "DW" is for Disingenuous Worm.

Robert is a mirage... it's Rob it! You're a THIEF!

Sheldon

Sheldon wrote:
> zxcvbob wrote:
>> Sheldon wrote:
>>> zxcvbob wrote:
>>>> wrote:
>>>>> I have been asked to cook a large Gumbo for an event by my brother. 80
>>>>> quarts to be exact. After much deliberation it is apparent that the
>>>>> challenge is really in preparing the rice. My best estimate right now
>>>>> is somewhere around 15 lbs of rice.
>>> Cooking the rice is the easiest part... wait'll you try to tackle 80
>>> qts of gumbo.
>>>
>>>> Basically, cook it like you would pasta. I tried that with brown rice a
>>>> few days ago and it turned out much better than steaming it.
>>> Do you have any idea what size pot you'll need to cook 15 pounds of
>>> rice like pasta, think cooking 15 pounds of pasta... a small orca could
>>> swim in it... think about 100 quart pot.
>>>
>>> You've obviously never cooked more than 1 cup of rice at a time. RFC
>>> is always hilarious when someone asks about cooking large quantities.
>>> Please don't entertain the concept of how to handle 15 pounds of rice
>>> after it's cooked, I wouldn't want you to have a stroke.
>> I've never cooked more than about 2 or 3 cups of rice at a time, and when I
>> did I wished I had just cooked 1 cup :-)
>
> Whut I said.
>
>> I think one could probably cook it in a 20 quart pot if he did it in 2
>> batches.
>
> The OP probably has one ordinary residential stove... didja ferget the
> 80 qts of gumbo... adn by the time the second batch is cooked the first
> batch has congealed into adobe.
>
>> 20 quart pots are usually very thin stainless steel, or kind of
>> thin aluminum, so it'll have to be cooked with excess water to keep it from
>> burning.
>
> Oh bullshit... you really think commercial cookware is made of Reynolds
> wrap.
>


The OP isn't worried about the gumbo, so I assume he has access to a small
commercial kitchen -- like in the basement of a big church. I actually
have cooked in a kitchen like that a few times. The big pots are about 20
quarts or a little bigger and too thin to do much cooking in; they look
like they are designed to heat lots of water.

What *do* you suggest, smartass? A 200 quart steam kettle? That's
probably not available.

Bob

> wrote in message
ups.com...
> Smaller pots is obviously an option. I am hoping to find some who has
> had a similar task for some "tricks" to getting it all done and still
> have a quality product.
>
> Dave Smith wrote:
>> " wrote:
>> >
>> > I have been asked to cook a large Gumbo for an event by my brother. 80
>> > quarts to be exact. After much deliberation it is apparent that the
>> > challenge is really in preparing the rice. My best estimate right now
>> > is somewhere around 15 lbs of rice. I would appreciate some
>> > suggestions on doing this the rigtht way. How should i cook it? Can i
>> > cook it ahead of time and if so, how do i reheat it? Any help is
>> > greatly appreciated. Thanks!
>>
>> That's a lot of rice. I assume that you will be cooking it in
>> several smaller pots. I generally time things so that rice can be
>> cooked a little ahead of time, cooked and then fluffed up and
>> then kept in a covered pot for a while while other things are
>> cooked. It will stay warm enough in the covered pot. Besides,
>> keeping it in a covered pot makes cleanup a little easier.
>

Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with enough
water to go 2 inches above top of the rice (second knuckle). Add 1T salt to
each pan. Add 1/2 c veg oil to each pan, if you wish. Cover tightly w/
foil. Cook in preheated 375 degree oven for 45 minutes.

--

Yours,
Dan S.

Reporting to you from South Bend
-Outspokenness is too often confused for a virtue. However, virtues
underlie the message not the act.

Obviously, the deeper the rice (i.e. the smaller the cicumference of the
pan) the higher the water needs to be. The suggestion above assumes you
have about an inch to an inch and a half rice depth..

zxcvbob wrote:
> Rice is cheap. Do a practice run first. Or maybe just contract with a
> local Chinese restaurant for 50 pounds of cooked rice. (cooked weight)
>
> Bob

ROFL! I think that's what I would do!

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

> wrote in message
ups.com...
>I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact. After much deliberation it is apparent that the
> challenge is really in preparing the rice. My best estimate right now
> is somewhere around 15 lbs of rice. I would appreciate some
> suggestions on doing this the rigtht way. How should i cook it? Can i
> cook it ahead of time and if so, how do i reheat it? Any help is
> greatly appreciated. Thanks!
>
The problems you would face are not worth it.

Contact your local Chinese restaurant and contract for them to cook it. You
probably don't have the equipment anyway.

wrote:
> I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact. After much deliberation it is apparent that the
> challenge is really in preparing the rice. My best estimate right now
> is somewhere around 15 lbs of rice. I would appreciate some
> suggestions on doing this the rigtht way. How should i cook it? Can i
> cook it ahead of time and if so, how do i reheat it? Any help is
> greatly appreciated. Thanks!

I think I would precook the rice (maybe undercook it just a bit).
Store it in big ziplock bags in the frig or if you are in colder
climate, put it outside in Mother Natures cooler.

I cook for large groups of people quite often and I find that the big
Nesco type roasters indespensable. You can hold things at very low
temps quite well. I would simply dunk the rice (maybe in a new pillow
case) into hot water before adding it to the gumbo.

Just take it step by step. Have fun and don't fret. Pam

zxcvbob > scripsit in
:

> Basically, cook it like you would pasta. I tried that with brown
> rice a few days ago and it turned out much better than steaming
> it.

You cooked brown rice for only 15 minutes?

Depending on the pasta (dry, I assume), it can take between 8 and 12
minutes. Perhaps longer if you're at a high elevation. But 15 minutes
for brown rice? White, yes...brown, no way.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem

Michel Boucher wrote:
> zxcvbob > scripsit in
> :
>
>> Basically, cook it like you would pasta. I tried that with brown
>> rice a few days ago and it turned out much better than steaming
>> it.
>
> You cooked brown rice for only 15 minutes?
>
> Depending on the pasta (dry, I assume), it can take between 8 and 12
> minutes. Perhaps longer if you're at a high elevation. But 15 minutes
> for brown rice? White, yes...brown, no way.
>


No, I didn't mean to imply that. It took about 40 minutes, then I let it
rest for another 5 minutes after I drained it.

Bob

In article >,
zxcvbob > wrote:

> I've never cooked more than about 2 or 3 cups of rice at a time, and when I
> did I wished I had just cooked 1 cup :-)
>
> I think one could probably cook it in a 20 quart pot if he did it in 2
> batches. 20 quart pots are usually very thin stainless steel, or kind of
> thin aluminum, so it'll have to be cooked with excess water to keep it from
> burning. The whole 15 pounds might could be cooked in a 20 or 24 quart pot
> at once, but I wouldn't want to try to drain it. Maybe it could be scooped
> out with a big sieve and transfered to Bigass electric roasters.
>
> I forgot to mention the salt. A tablespoon per 2 or 3 pounds of rice
> cooked in excess water.
>
> Rice is cheap. Do a practice run first. Or maybe just contract with a
> local Chinese restaurant for 50 pounds of cooked rice. (cooked weight)
>
> Bob

I usually cook 2 to 4 cups of rice and use home made stock in place of
water. I use the pressure cooker.

Perfect every time...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Ravenlynne > wrote:

> zxcvbob wrote:
> > Rice is cheap. Do a practice run first. Or maybe just contract with a
> > local Chinese restaurant for 50 pounds of cooked rice. (cooked weight)
> >
> > Bob
>
> ROFL! I think that's what I would do!

That is actually an excellent suggestion. ;-)

I'm sure I could cook that much rice (and I have a 40 cubic ft. Hobart
refrigerator [long story] to store it in), but I'd not want to try it!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Michel Boucher > wrote:

> zxcvbob > scripsit in
> :
>
> > Basically, cook it like you would pasta. I tried that with brown
> > rice a few days ago and it turned out much better than steaming
> > it.
>
> You cooked brown rice for only 15 minutes?
>
> Depending on the pasta (dry, I assume), it can take between 8 and 12
> minutes. Perhaps longer if you're at a high elevation. But 15 minutes
> for brown rice? White, yes...brown, no way.

I'd not be so quick to judge... Boiling it like pasta is not the same as
steaming it. I pressure cook brown rice and have cut the time to 20
minutes. That came out well. I have pics to prove it but I use stock
instead of water.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dawn wrote:
> wrote:
>
> > I have been asked to cook a large Gumbo for an event by my brother. 80
> > quarts to be exact.
>
> You might find a rice cooker, or three to be useful.

Yeah, 15 lbs. of raw rice is going to cook in three rice cookers.
Jesus ****ing Christ.

In article >,
Steve Wertz > wrote:

> On Wed, 13 Dec 2006 05:15:14 GMT, Dan S. wrote:
>
> > Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with enough
> > water to go 2 inches above top of the rice (second knuckle).
>
> That's the worst way to measure the water:rice ratio. It all
> depends on the pan. And when cooking that large a quantity, the
> water required is much less.
>
> -sw

But, I don't think you can go any lower than 2 parts liquid to 1 part
rice???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
wrote:

> Dawn wrote:
> > wrote:
> >
> > > I have been asked to cook a large Gumbo for an event by my brother. 80
> > > quarts to be exact.
> >
> > You might find a rice cooker, or three to be useful.
>
> Yeah, 15 lbs. of raw rice is going to cook in three rice cookers.
> Jesus ****ing Christ.

As always babe, you are welcome to make a constructive suggestion.
I know you have it in you. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
says...
> Yeah, 15 lbs. of raw rice is going to cook in three rice cookers.
> Jesus ****ing Christ.
>
>

Everyone already knows that you are insecure, unhappy, bitter, stupid,
and ignorant. There's no need for you to keep proving it.


--
Peter Aitken

Oh pshaw, on Wed 13 Dec 2006 05:47:49p, Karen AKA Kajikit meant to say...

> On Wed, 13 Dec 2006 12:29:55 -0600, Omelet >
> wrote:
>
>>In article >,
>> Steve Wertz > wrote:
>>
>>> On Wed, 13 Dec 2006 05:15:14 GMT, Dan S. wrote:
>>>
>>> > Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with
>>> > enough water to go 2 inches above top of the rice (second knuckle).
>>>
>>> That's the worst way to measure the water:rice ratio. It all
>>> depends on the pan. And when cooking that large a quantity, the
>>> water required is much less.
>>>
>>> -sw
>>
>>But, I don't think you can go any lower than 2 parts liquid to 1 part
>>rice???
>
> If you're absorption cooking it you want 1-1...

Does the 1-1 ratio also apply to smaller quantities? I usually use at
least 1.5-2 water to 1 rice. Seems like 1-1 would be awfully dry, but I've
never tried it.

Thanks!

--
Wayne Boatwright
__________________________________________________

One thing about pain: It proves you're alive.

On Wed, 13 Dec 2006 12:29:55 -0600, Omelet >
wrote:

>In article >,
> Steve Wertz > wrote:
>
>> On Wed, 13 Dec 2006 05:15:14 GMT, Dan S. wrote:
>>
>> > Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with enough
>> > water to go 2 inches above top of the rice (second knuckle).
>>
>> That's the worst way to measure the water:rice ratio. It all
>> depends on the pan. And when cooking that large a quantity, the
>> water required is much less.
>>
>> -sw
>
>But, I don't think you can go any lower than 2 parts liquid to 1 part
>rice???

If you're absorption cooking it you want 1-1...

zxcvbob wrote:
> Michel Boucher wrote:
> > zxcvbob writes:
> >
> >> Basically, cook it like you would pasta. I tried that with brown
> >> rice a few days ago and it turned out much better than steaming
> >> it.
> >
> > You cooked brown rice for only 15 minutes?
> >
> > Depending on the pasta (dry, I assume), it can take between 8 and 12
> > minutes. Perhaps longer if you're at a high elevation. But 15 minutes
> > for brown rice? White, yes...brown, no way.
>
>
> No, I didn't mean to imply that. It took about 40 minutes, then I let it
> rest for another 5 minutes after I drained it.

Drained most of the vitamins and minerals, um right down the drain...
you remind me of a retarded bar tender who strains the 2ni down the
drain and serves the ice.

Sheldon

On Tue, 12 Dec 2006 22:37:09 -0600, zxcvbob >
wrote:

>Sheldon wrote:

>> Whut I said.
>>
>>> I think one could probably cook it in a 20 quart pot if he did it in 2
>>> batches.
>>
>> The OP probably has one ordinary residential stove... didja ferget the
>> 80 qts of gumbo... adn by the time the second batch is cooked the first
>> batch has congealed into adobe.
>>
>>> 20 quart pots are usually very thin stainless steel, or kind of
>>> thin aluminum, so it'll have to be cooked with excess water to keep it from
>>> burning.
>>
>> Oh bullshit... you really think commercial cookware is made of Reynolds
>> wrap.
>>
>
>
>The OP isn't worried about the gumbo, so I assume he has access to a small
>commercial kitchen -- like in the basement of a big church. I actually
>have cooked in a kitchen like that a few times. The big pots are about 20
>quarts or a little bigger and too thin to do much cooking in; they look
>like they are designed to heat lots of water.
>
>What *do* you suggest, smartass? A 200 quart steam kettle? That's
>probably not available.
>
>Bob

This is the first time I've noticed this thread (must have deleted all
previous posts), but I'll chime in anyway.

If I was cooking a huge batch of rice, I'd use the Galloping Gourmet's
method: Boil the rice in a copious amount of water until the kernels
"pop", drain thoroughly and let steam (with a lid on the pot) on the
lowest heat until dry.... which is about 10 minutes if you're dealing
with home sized amounts.

For a middle/near-eastern slant on the method, try this recipe....
http://www.greenchronicle.com/basics..._boil_rice.htm


--
See return address to reply by email

In article >,
Karen AKA Kajikit > wrote:

> On Wed, 13 Dec 2006 12:29:55 -0600, Omelet >
> wrote:
>
> >In article >,
> > Steve Wertz > wrote:
> >
> >> On Wed, 13 Dec 2006 05:15:14 GMT, Dan S. wrote:
> >>
> >> > Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with
> >> > enough
> >> > water to go 2 inches above top of the rice (second knuckle).
> >>
> >> That's the worst way to measure the water:rice ratio. It all
> >> depends on the pan. And when cooking that large a quantity, the
> >> water required is much less.
> >>
> >> -sw
> >
> >But, I don't think you can go any lower than 2 parts liquid to 1 part
> >rice???
>
> If you're absorption cooking it you want 1-1...

(puzzled look) Since when?

I've _always_ used 2 parts liquid to 1 part grain for all grains,
including rice. It absorbs every bit of it. Every reference I've ever
read agrees with that. Not that I've read many but it was never
necessary to research it much.

When I used to make nuclear rice bran cereal, I had to increase the
liquid by about 25%.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Steve Wertz" > wrote in message
...
> On Wed, 13 Dec 2006 05:15:14 GMT, Dan S. wrote:
>
>> Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with
>> enough
>> water to go 2 inches above top of the rice (second knuckle).
>
> That's the worst way to measure the water:rice ratio. It all
> depends on the pan. And when cooking that large a quantity, the
> water required is much less.
>
> -sw

I've made it this way hundreds of times. Of course, I've used a convection
oven, a uniform pan size and 8 lbs per hundred servings of rice. You are
entitled to your opinion, but, it will work fine.

--

Yours,
Dan S.

Reporting to you from South Bend
-Outspokenness is too often confused for a virtue. However, virtues
underlie the message not the act.

OK, your partially right. A professional would measure. Here's the
original recipe. Let's see if anyone recognizes where it came from. That,
and I was a little bit off on the measurements. Please note that the method
recommended is in the notes section.

STEAMED RICE
Calcium 26 mg
Sodium 214 mg
Cholesterol 0 mg
Fat 1 g
Protein 3 g
Calories 148 cal
Carbohydrates 32 g

Yield 100
Portion 3/4 Cup
Ingredient
RICE,LONG GRAIN 1 gal 1-1/4 qts OR 8-1/2 lbs
WATER,COLD 2 gal 3 qts OR 23 lbs
SALT 1-7/8 oz OR 3 tbsp
OIL,SALAD 1-1/2 oz OR 3 tbsp


Method
1 Combine rice, water, salt, and salad oil; bring to a boil. Stir
occasionally.
2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
3 Remove from heat; transfer to shallow serving pans.

Notes

In Step 2, rice may be baked in a 350 F. convection oven, 35 to 40 minutes
on high fan, closed vent.

--

Yours,
Dan S.

Reporting to you from South Bend
-Outspokenness is too often confused for a virtue. However, virtues
underlie the message not the act.
"Steve Wertz" > wrote in message
...
> On Wed, 13 Dec 2006 05:15:14 GMT, Dan S. wrote:
>
>> Get two turkey roasting pans. Put 7.5 lbs in each pan. Cover with
>> enough
>> water to go 2 inches above top of the rice (second knuckle).
>
> That's the worst way to measure the water:rice ratio. It all
> depends on the pan. And when cooking that large a quantity, the
> water required is much less.
>
> -sw

sf wrote:
> >
> This is the first time I've noticed this thread (must have deleted all
> previous posts), but I'll chime in anyway.
>
> If I was cooking a huge batch of rice, I'd use the Galloping Gourmet's
> method: Boil the rice in a copious amount of water until the kernels
> "pop

Rice "kernels"... "popping"... get outta here!

Sqwertz wrote:
>
> Is that 15lbs uncooked or cooked weight?

You've obviously never cooked rice... closest you ever got to preparing
rice is your morning bowl of Snap, Crackle, Pop... and your mommy hasta
pour the milk and spoon feed you.

Idiot Sqwertz, it doesn't much matter... and you claim to be the
oriental cooking expert... you're not any kind of cooking expert,
you're not any kind of cook, and your only expertise is in being dumb
and an asshole.

Whether cooked or raw, rice weighs nearly the same per cup; uncooked
(8oz), cooked (8 1/2oz):
http://www.fareshare.net/conversions...-weight.html#R


Would be no biggie to cook 15 pounds of raw rice at home... would be
like 30 cups raw rice, needing like 60 cups or 15 qts water... would
end up with like 30 qts volume after fluffing. Which means 15 pounds
of rice can be cooked in a 30 quart quart pot with no problem, and then
fluffed into a few large roasting pans (tightly wrapped with foil can
be easily reheated in an oven). As I said in a previous post, the rice
is the simplest part, it's the 80 quarts of gumbo that requires far
more culinary logistics... but even that can be easily cooked in the
average home kitchen, just gotta have the few large pots and large
enough stirrers/ladles. I have only two large enough pots (a 24qt and
a 36qt), for 80 quarts I'd need to obtain another large pot.. the next
largest pot I own is an 18qt, not quite big enough... even I'd need to
buy or borrow another pot, but the project is quite doable at home.
I'd suspect a meal that size is for some local civic group, perhaps a
church event... typically most large churches have a commercial style
kitchen, or they can borrow use of the school kitchen. I used to cook
500 portions of rice at least 3 times a week (40 pounds of raw rice), a
portion is a 1/2 cup cooked... adults will on average consume 2
portions.... often did 500 portions gumbo too. I never give large
quantity cooking even a blink... it's easier to cook very large
quntities than very small quantities... I mean like it's not so easy to
cook one portion of rice pudding from scratch, ten portions is far
easier, a hundred portions easier still... the larger the quantity the
less critical the measurements.... no one can notice a few ounces of
sugar more or less with the hundred portion recipe.


Sheldon

On 14 Dec 2006 09:39:15 -0800, "Sheldon" > wrote:

>Whether cooked or raw, rice weighs nearly the same per cup; uncooked
>(8oz), cooked (8 1/2oz):
>http://www.fareshare.net/conversions...-weight.html#R
>

Yeah, but a cup of uncooked rice will make 3 cups of cooked rice.

--
Zilbandy

In article >,
Zilbandy > wrote:

> On 14 Dec 2006 09:39:15 -0800, "Sheldon" > wrote:
>
> >Whether cooked or raw, rice weighs nearly the same per cup; uncooked
> >(8oz), cooked (8 1/2oz):
> >http://www.fareshare.net/conversions...-weight.html#R
> >
>
> Yeah, but a cup of uncooked rice will make 3 cups of cooked rice.

YES!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Steve Wertz" > wrote in message
...
> On Thu, 14 Dec 2006 04:39:24 GMT, Dan S. wrote:
>
>> OK, your partially right. A professional would measure. Here's the
>> original recipe. Let's see if anyone recognizes where it came from.
>> That,
>> and I was a little bit off on the measurements. Please note that the
>> method
>> recommended is in the notes section.
>
> Hmm - I didn't see any mention of knuckles, finger length and
> girth (to measure displacement), width of pot, etc...
>
> -sw

you had a troubled childhood, didn't you?

--

Yours,
Dan S.

Reporting to you from South Bend
-Outspokenness is too often confused for a virtue. However, virtues
underlie the message not the act.

On 14 Dec 2006 07:25:00 -0800, "Sheldon" > wrote:

>
>sf wrote:
>> >
>> This is the first time I've noticed this thread (must have deleted all
>> previous posts), but I'll chime in anyway.
>>
>> If I was cooking a huge batch of rice, I'd use the Galloping Gourmet's
>> method: Boil the rice in a copious amount of water until the kernels
>> "pop
>
>Rice "kernels"... "popping"... get outta here!

Yeah, brain fart... I couldn't think of what an individual piece of
rice was called. "Pop" is my terminology. They get fatter, so I call
it "pop". I drain the rice when there is still a solid white band in
the middle. Steaming cooks it all the way through.

--
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