Can You Double the Grilled Chicken Penne Al Fresco?

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Discussion Overview

This thread explores the challenges and considerations of preparing a double batch of Grilled Chicken Penne Al Fresco for a cooking show, particularly in relation to serving sizes and guest expectations. Participants share their experiences and thoughts on how to manage food preparation and presentation during the event.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about fitting a double batch in the DCB and considers making a second batch on-site to ensure enough food for guests.
  • Another participant shares their experience of preparing for a similar situation, emphasizing the importance of providing more than just a taste for guests, especially at a meal time.
  • Several users mention discomfort with the idea of serving only "just a taste," arguing that guests expect more substantial portions at parties.
  • One participant notes that they plan to borrow a second DCB to manage the cooking process more effectively.
  • Another participant suggests making one batch ahead of time and keeping it warm while preparing the second batch during the demo.

Areas of Agreement / Disagreement

Participants generally agree that serving only a small taste is insufficient for a gathering, especially when many guests are expected. However, there are differing opinions on the best approach to manage food preparation and serving sizes during the show.

Contextual Notes

Participants are discussing their personal experiences and preferences related to food preparation for cooking shows, particularly in the context of serving larger groups and managing expectations around food quantity.

Who May Find This Useful

Consultants preparing for cooking shows with larger guest lists may find the shared experiences and strategies relevant to their own planning and execution.

ChefPaulaB
ChefPaulaB
Messages
1,386
I'm getting ready for a 2:00 show and the host just called and pretty much doubled her guest list and she wants to double the recipe... Can it be doubled in the DCB or should I make a batch up when I get there and then just keep it warm during the demo of the second batch? Also, they grilled the chicken last night so it's going to be cold, should I just warm it up on it's own in the micro or can I just add it in with the pasta when I take it out to stir after 10 minutes? thanks for the info, I'm sure it's on here somewhere but I don't have time to search. I am so glad that HO ships out supply orders so fast! I forgot to order more catalogs and remembered yesterday morning and ordered them about 9:00 am and they are on the truck for delivery today! I just so hope that they get here before I have to leave! :eek: The show is over an hour away! I am soooo un-organized!
 
I don't think it would fit. Remember that you are just serving a taste.This is a great opportunity to do another recipe made ahead. Or do a quick appetizer, like the pineapple sauce over softened cream cheese, with crackers.
 
  • Thread starter
  • #3
I know that it would probably be enough (she is expecting about 18-20 people) for a taste, but this is a good friend of my mom's and it's at her lake cabin and all of the people are coming from an hour away and she has promised them appetizers, lunch and dessert, she has made the appetizers and dessert plus a salad and garlic bread to go with, but she just wants to make sure that there is enough food for everyone to have a full blown lunch, and after the show they're all going out for a pontoon ride and everything. This is something that I agreed to, just for her because she is a friend. So, if she wants to make a double batch, then we will... I didn't think that it would probably fit, but it's been a few months since I've made it and it was only the one time, so... anyway, I might just borrow my mom's DCB and do it when we first get there...
 
I'm sorry - the whole "it's just a taste" thing really gets to me. I keep reading that phrase, and it just sounds wrong to me.

I would never expect to be invited to a party, and only be allowed "just a taste". I'm not even sure where that idea originated. If I was having a different kind of party, I wouldn't expect my guests to have "just a taste" - I would want them to be able to help themselves to the food. Most people enjoy coming to PC parties because they KNOW there will be food. And if you expect men to enjoy the party, you sure better have more than just a taste!

I have a show tonight, and we are making Jerk Chicken Nachos. The host let me know yesterday that she expecting at least 20, so we immediately made plans to make a 2nd batch. She has a Bar Pan, so we will be making both at the same time (I'm doing one, and having different people do the other side by side with me).
For this, I would probably make one batch ahead of time, and keep it warm in the oven, or reheat in the 12" skillet.


Now, I'll step off my soapbox and back away slowly....
 
  • Thread starter
  • #5
ChefBeckyD said:
I'm sorry - the whole "it's just a taste" thing really gets to me. I keep reading that phrase, and it just sounds wrong to me.

I would never expect to be invited to a party, and only be allowed "just a taste". I'm not even sure where that idea originated. If I was having a different kind of party, I wouldn't expect my guests to have "just a taste" - I would want them to be able to help themselves to the food. Most people enjoy coming to PC parties because they KNOW there will be food. And if you expect men to enjoy the party, you sure better have more than just a taste!

I have a show tonight, and we are making Jerk Chicken Nachos. The host let me know yesterday that she expecting at least 20, so we immediately made plans to make a 2nd batch. She has a Bar Pan, so we will be making both at the same time (I'm doing one, and having different people do the other side by side with me).
For this, I would probably make one batch ahead of time, and keep it warm in the oven, or reheat in the 12" skillet.


Now, I'll step off my soapbox and back away slowly....
Click to expand...

I totally agree with you! I am not comfortable with the just a taste thing either, if I know that there will be a lot of people there I'm always willing to make more, what difference does it make anyway, she's buying all of the food! Anyway, I figure they're having the party and I'll let them decide how much food they want to serve. I asked my mom to bring her DCB so I'll just have the one made up ahead and make the other for the demo...
 
ChefPaulaB said:
I totally agree with you! I am not comfortable with the just a taste thing either, if I know that there will be a lot of people there I'm always willing to make more, what difference does it make anyway, she's buying all of the food! Anyway, I figure they're having the party and I'll let them decide how much food they want to serve. I asked my mom to bring her DCB so I'll just have the one made up ahead and make the other for the demo...
Click to expand...

Perfect! If you have two DCB, you can have one coming out of the micro as people walk in (mmmmm, they'll be loving the smell!) and while their mouths are still watering from the deliciousness, you can show them how to make it. The DCB will keep the other one warm!
 
Good idea on the 2nd DCB. A double batch will most definitely NOT fit in one DCB. Enjoy the show--it sounds like fun!
 
ChefBeckyD said:
I'm sorry - the whole "it's just a taste" thing really gets to me. I keep reading that phrase, and it just sounds wrong to me.....
Click to expand...

I agree with this too. Most of my shows are at 6:30 pm and that's supper time here. If people are invited over at this time, they expect more than just a bite of something. I always try to demo things that will give people more than a sample.
 

Frequently Asked Questions

Can you double the Grilled Chicken Penne Al Fresco recipe?

Yes, you can double the Grilled Chicken Penne Al Fresco recipe. Just make sure to adjust the cooking times and use a larger pot to accommodate the increased volume of ingredients.

What adjustments do I need to make when doubling the recipe?

When doubling the recipe, you should double all ingredients, including pasta, chicken, sauce, and vegetables. Additionally, monitor the cooking time, as larger quantities may require slightly longer cooking times.

Will the cooking time change if I double the recipe?

Yes, the cooking time may change when you double the recipe. While the pasta will still cook in about the same time, ensure that the chicken is cooked thoroughly and check for doneness as you may need to extend the cooking time slightly.

Can I use the same size pan if I double the recipe?

It's best to use a larger pan or pot if you double the recipe to ensure even cooking and prevent overcrowding. A larger surface area will help with proper sautéing and mixing of the ingredients.

Is it safe to double the Grilled Chicken Penne Al Fresco for meal prep?

Yes, it is safe to double the Grilled Chicken Penne Al Fresco for meal prep. Just be sure to store the leftovers in airtight containers and refrigerate them promptly to maintain freshness.

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