Help with ingredient portioning for a crowd?

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Help with ingredient portioning for a crowd?

Postby Robin Garr » Fri Aug 24, 2012 4:59 pm

Okay, cooks! I'm making 120 pimento cheese finger sandwiches for a community Sunday breakfast. How much cheese would you get? I'm thinking one ounce of cheddar ("rat cheese") per finger sandwich. What say you?
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Re: Help with ingredient portioning for a crowd?

Postby Jenise » Fri Aug 24, 2012 6:20 pm

Depends somewhat on your recipe and spreading style, but one ounce per finger sandwich should be just about right. If you were doing a conventional sandwich, then two. Add 15% contingency to allow for testing and variances in spreading technique.
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Re: Help with ingredient portioning for a crowd?

Postby Robin Garr » Fri Aug 24, 2012 7:17 pm

Jenise wrote:Depends somewhat on your recipe and spreading style, but one ounce per finger sandwich should be just about right. If you were doing a conventional sandwich, then two. Add 15% contingency to allow for testing and variances in spreading technique.

Excellent, that essentially confirms my thinking. Thanks, Jenise! (I ended up buying 6 pounds, which is just a little shy of 1 ounce per finger, but only fractionally so ... about 8/10 ounce. If it looks stingy, I'll grate in a little of some more "interesting" cheese.)
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Re: Help with ingredient portioning for a crowd?

Postby Howie Hart » Fri Aug 24, 2012 7:30 pm

That should be adequate. FWIW - the cellophane wrapped American slices are usually 3/4 oz. (16 slices per 12 oz package). However, if what you're making is really good, some people will be taking more than one.
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Re: Help with ingredient portioning for a crowd?

Postby Robin Garr » Fri Aug 24, 2012 10:43 pm

Howie Hart wrote:That should be adequate. FWIW - the cellophane wrapped American slices are usually 3/4 oz. (16 slices per 12 oz package). However, if what you're making is really good, some people will be taking more than one.

Thanks, Howie! This is just one among many horse doovers - others will be making different things - so an average of one per person should be plenty.
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Re: Help with ingredient portioning for a crowd?

Postby Jeff Grossman/NYC » Sat Aug 25, 2012 12:01 am

Robin Garr wrote:horse doovers

Does that come with au jus or au gratin? :lol:
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Re: Help with ingredient portioning for a crowd?

Postby Robin Garr » Sat Aug 25, 2012 10:05 am

Jeff Grossman/NYC wrote:Does that come with au jus or au gratin? :lol:

Loves me some of that aw juice!
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