chafing dish volume
I have been asked to make a based pasta dish for an event in a disposable chafing dish. (I don't know how many servings are required, since others are also making dishes - the instructions were to make it in a disposable chafing dish). I plan to make this: https://food52.com/recipes.... I plan to make it in a shallow, full size disposable chafing dish with dimensions of 19 5/8 in x 11 5/8 in x 2 3/16 in. Does anyone know whether doubling the recipe will work, or if I should make 250% or 300% of the recipe? Also, when I increase the recipe, should I increase the sauce ingredients less than proportionately so that the dish is not too soupy? Thank you in advance!
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§ figure out volume of original. It called for 6 to 8 servings in 1.5 to 2 cup containers; total volume is a big range, 9 to 16 cups.
§ mulrply dimensions of pan to get 252 (all #s rounded) cubic inches
§ Use conversion factor on web , cu inch to liter, 0.0163, which hives 4 liters.
§ four liters x 34 imperial oz = 140 oz 18 cups.
(If you can find a conversion factor cu in to oz or cup, you can combine last 2 steps).
Conclusion. You for sure can fit one recipe, maybe 2x in this pan, but likely not more. Maybe run a test batch at home before event, to see where on the 9-16 cups your version ends up.
Not sure about the sauce multiply factor. Someone else here will know more.