3 pounds venison 1/2 teaspoon liquid smoke in 2 tablespoons water Salt and pepper to taste Slice the meat 1/4 inch thick. Remove all fat. Lay the meat out in a single layer on a clean counter surface. Dab each Read More …
Oven Method Venison Jerky
Tag: Method
Lobster Bisque Pour Over
You’ve tried everything to make lobster bisque — a drip bisque maker, a percolator, French press, AeroPress, even a pressure lobster bisque maker — and sure, it tastes great, but you can’t help but feel that none of it captures Read More …
Poached Trout
Simple method to cook fish with great results. 3 cups water 1 cup white wine 1 celery rib, chopped 1 carrot, peeled, and chopped 1 tablespoon chopped fresh flat-leaf parsley 1 bay leaf 6 peppercorns 1 teaspoon salt 3/4 pound Read More …
Pig Roast – Deep-pit Method
Better yet…how not to. Rotisseries are great for cooking suckling pig or lamb, but for several reasons they are worthless for roasting anything over 30 pounds. First, larger beasts shrink more in absolute terms than smaller game, which requires that Read More …
Asparagus, Fresh (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (6-8 minutes) 15 lb pressure (3-5 minutes) Place whole stalks in single layers in a solid pan, or place stalks flat 2 inches deep in perforated pan. NOTE: For fresh vegetables, fill steamer pans Read More …
Asparagus, Frozen, Cuts And Tips (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (3-4 minutes) Partially thaw. Arrange in single layers in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For Read More …
Brown Rice with Tomatoes – Oven Method – for 100
Yield 100 Portions Pan Size Steam Jacketed Kettle Each Portion 3/4 cup (6-1/4 oz) Ingredients Weights Measure TOMATOES, CANNED, DICED 12-3/4 lb 1-1/2 gal RICE, BROWN, LONG GRAIN, RAW PARBOILED 7-7/8 lb 4-3/4 qt ONIONS, DRY PEELED, CHOPPED 6 lb Read More …
Pork Fried Rice – Oven Method for 100
YIELD: 100 Portions (3 Pans) EACH PORTION: 3/4 Cup (6-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan TEMPERATURE: 350°F. Oven; 350°F. Griddle Ingredients Weights Measure Rice, long grain 7 lb 12 oz. 4-1/2 qt. Water, boiling Read More …
Steamed Rice – Steam Cooker Method for 100
YIELD: 100 Portions (2 Pans) EACH PORTION: 3/4 Cup (41/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan Ingredients Weights Measure Rice, long grain 9 lb. 5-1/4 qt. Water 2-1/4 gal. Salt 2 ounce 3 tbsp. Read More …
Peas, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Peas and Carrots, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Parsnips, Fresh, Quartered (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (15-20 minutes) 15 lb pressure (10-12 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Onions, Dry, Whole (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (10-20 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Okra, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no Read More …
Potatoes, White, Fresh, Halves Or Quarters (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (30-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Potatoes, Sweet, Fresh, Whole, Unpeeled (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (25-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Rissole Potatoes (Alternate Method) for 100
Servings: 100 Portions Portions: 1 Cup (6 Pieces) Each Temperature: 360 degrees F. deep fat 35 lb. potatoes, white, fresh, cut in wedges (1-1/2 by 1-1/2 by 1-inch) 3 tablespoon (2 oz) salt Parboil potatoes or cook in steamer 10 Read More …
Spinach, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (3-4 minutes) Partially thaw and divide into 3 to 4 blocks. Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Beans, Lima, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (3-5 minutes) Place loose frozen beans in perforated pan or shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Beans, Green or Wax, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (3-4 minutes) Break frozen blocks into pieces. Place in shallow perforated pan or shallow solid pan filled 2/3 full. NOTE: For fresh vegetables, fill steamer pans not more than Read More …
Brussels Sprouts, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place partially thawed sprouts in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform Read More …
Broccoli, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (8-10 minutes) 15 lb pressure (3-5 minutes) Place partially thawed in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of Read More …
Carrots, Fresh (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (12-15 minutes) 15 lb pressure (3-5 minutes) Cut in 2-inch length-wise strips. Place in shallow solid pan filled 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 Read More …
Canned Vegetables (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (3-4 minutes) Place vegetables not more than 2 inches deep in shallow steamer or steam table pans. Add enough liquid for serving. NOTE: For fresh vegetables, fill steamer pans Read More …
Cabbage, Wedges, Fresh (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (8-15 minutes) 15 lb pressure (5-10 minutes) Cut into 3 ounces each. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For Read More …
Cauliflower, Frozen, Flowerets (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (6-8 minutes) 15 lb pressure (3-3-1/2 minutes) Partially thaw. Break blocks in pieces. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Carrots, Slices, Frozen (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (9-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place in shallow solid pan filled 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform Read More …
Corn, Frozen, Whole Kernel (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (9-12 minutes) 15 lb pressure (2-3 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no Read More …
Corn, Frozen, On-The-Cob (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (7-9 minutes) 15 lb pressure (4-6 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Corn, Fresh, On-The-Cob (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (10-12 minutes) 15 lb pressure (8-10 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Squash, Fresh, Summer (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (8-12 minutes) 15 lb pressure (5-8 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no Read More …
Rutabagas, Fresh (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (25-30 minutes) 15 lb pressure (15-20 minutes) Cut in 1/2-inch cubes or slices. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Turnips, Fresh, White (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (15-20 minutes) 15 lb pressure (5-6 minutes) Cut in 1/8-inch slices. Place in shallow solid pan 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
French Fried Onion Rings (flour method) for 100
Servings: 100 Portions Portions: 1 Cup Each Temperature: 350 degrees F. Deep Fat 20 lb. onions, dry, cut into slices, 1/2-inch thick to cover (variable) water, cold 2-1/4 gallon (8 lb) flour, wheat, pastry, sifted 9 tablespoon (6 oz) salt Read More …
Squash, Fresh, Fall and Winter (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (15-20 minutes) Cut in 2-inch pieces. Place in shallow solid or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Squash, Frozen, Summer (Steamer Method) for 100
Approximate Cooking Time: 5 lb pressure (8-12 minutes) 15 lb pressure (1 1/2-3 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Coffee – Urn Method for 100
Servings: 100 Portions (6-1/2 Gallons) Portions: 8 Ounces Each 6-3/4 gallons water, briskly boiling 3-1/8 quarts (2-1/2 lb) coffee, roasted, ground Drain off water left in urn. Fill boiler. When boiler water gauge shows that boiler is full, shut off Read More …
Coffee – Kettle Method for 100
Servings: 100 Portions (6-1/2 Gallons) Portions: 8 Ounces Each 3 1/8 quart (2-1/2 lb) coffee, roasted, ground 6 3/4 gallon water Place coffee in a coffee 8ack or other cloth bag large enough to permit free circulation of water and Read More …
Coffee – Filter or Drip Method for 100
Servings: 100 Portions (6-1/2 Gallons) Portions: 8 Ounces Each 3 1/8 quart (2-1/2 lb) coffee, roasted, ground 6 3/4 gallon water, briskly boiling Place filter paper in dry basket carefully to avoid tearing. Pour coffee into basket, spreading uniformly. Place Read More …