Should I cook on stovetop for dinner party?
I really want to serve sauteed cod for my upcoming summer dinner parties, but I'm a little concerned about cooking on the stovetop for 10 guests. The recipe takes about 10-15 minutes. And I'd have to have 3 pans on the stove at once in order for everything to be ready at the same time.
I have a galley kitchen, so my guests cannot really linger and mingle while I cook. They will be in the other room. I'm a little concerned about cooking after they have arrived.
Should I just choose an oven dish?
I always grill for larger groops and if it in the evening people will usually go out side if your running late but you could blacken the salmon come up with a sweet salsa with fruit to top it with and have sides you can prep a little early so it would all go together around the same time plus you would have the sweet and spicey combo and less of the mess sorry if this is no help first time writing on one of these
If your sauteed cod is that fantastic, I don't see a problem with prepping everything, getting the guests settled with drinks and hors d'ouvres, and then disappearing for ten minutes to do the main course if you are really organized with the other dishes. In your place I would probably try to come up with a different dish that the guests would like just as much though.
I think you should try it if you want. the potential negatives are well stated here, but with the right menu and group of guests, a break between starter and main is welcome. I would want a recipe which is forgiving as to time of cooking within a few minutes, though, and one person only to help me plate and serve.
I agree w/ the others. Not only will you be working hard after your guests arrive but if you have a smaller galley kitchen, you'll have to deal w/ all the extra pans and the mess in the kitchen from cooking, serve the rest of the meal, clear dinner plates and get out dessert. Is there space in your kitchen for all that? I know I don't have the room.
This should get moved to Home Cooking but I'd never consider stove top cooking in three skillets for ten people, much less fish. I can't imagine doing it and not overcooking at least some of the fish. For things that will hold alright in a warm oven, I've done a couple of batches (think pounded chicken breasts) sequentially. But for ten people, not for me.