Im hoping that you will be able to help me out here. I’ve alway just cooked for a small number of people however inshallah I intend to hold a Iftari at mine for approx 30ppl.
So I have this gosht curry recipe that is made from 1/2kg. So what I am wanting to know is that if I want to make for example 3kg gosht, do I double the ingredients in this curry six times over? For example, if I use 1tspsaltire in 1/2kg, if making 3kg, would I need to add 6tsons of salt???
Please please do Let me know.
Does the same principle apply for pasta dishes too?
Re: Cooking for 30 people - URGENT HELP PLEEEEESE!
Shazzy, I don't double the spices up, if for 1/2 kilo you need 1 tspn for 3 kg i would add 2.5 tspn and taste it later as you can always add more but once there is too much you cant do much.
Things like onions and tomatoes is I do not double either, if using 2 onions for 1/2kg then for 3 maybe about 5 as you will be adding more tomatoes ginger garlic also.
Re: Cooking for 30 people - URGENT HELP PLEEEEESE!
If you don't have much experience of cooking for big groups, I would suggest you to keep the menu simple. Of course a Kg of meat will require more seasoning compared to 1/2kg. My suggestion would taste the seasoning as you are cooking instead of dumping too much seasoning in the beginning. Same goes with pasta, salt the pasta water when boiling pasta, you will be making more sauce, hence will be adding more seasoning.
thank you
