{"id":1368,"date":"2018-05-15T14:15:21","date_gmt":"2018-05-15T12:15:21","guid":{"rendered":"https:\/\/mills.no\/melange\/slik-beregner-du-mat-til-mange\/"},"modified":"2024-02-07T09:15:49","modified_gmt":"2024-02-07T08:15:49","slug":"slik-beregner-du-mat-til-mange","status":"publish","type":"post","link":"https:\/\/mills.no\/melange\/slik-beregner-du-mat-til-mange\/","title":{"rendered":"Slik beregner du mat til mange"},"content":{"rendered":"
\"Roastbiff
\n

Slik beregner du mat til mange<\/h1>\n\n

St\u00e5r hjemmelaget koldtbord eller tapas p\u00e5 menyen til den store festdagen? \u00c5 beregne hvor mye mat man trenger til mange gjester er ikke alltid like enkelt, og i frykt for \u00e5 ha for lite mat ender man ofte opp med altfor mye. Her gir kokk og daglig leder av Abracadabramat, Eivind Sand\u00f8y-Seiness, noen enkle tips s\u00e5nn at gjestene kan g\u00e5 mette og forn\u00f8yde hjem uten at du sitter igjen mye rester.\n<\/p>\n<\/div><\/div>\n\n\n

\"\"<\/figure>
\n
\n

Eivind Sand\u00f8y-Seiness har drevet med catering i Abracadabramat i 18 \u00e5r og har bakgrunn som milit\u00e6r overkokk. Abracadabramat har fokus p\u00e5 gode smaker og tilbyr alt fra 3-retters middager til tapas. Hovedintensjonen er at maten skal smake hjemmelaget. Kokken kjenner hva man b\u00f8r tenke p\u00e5 n\u00e5r man beregner mat, og hvor mye hver og en spiser.<\/p>\n\n\n\n

 <\/p>\n\n\n\n

En helstekt indrefilet er et s\u00e6rdeles godt alternativ n\u00e5r det skal serveres mat til mange. Oppskriften finner du her.<\/a><\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n
\n

Beregne mat til mange gjester<\/h2>\n\n\n\n

At 20, 40 eller 100 gjester spiser opp alt og blir gode og mette er i teorien fullt mulig, men i praksis helt umulig, if\u00f8lge Sand\u00f8y-Seiness.
\u2013 Alt er avhengig av hvor mye hver enkelt spiser, og det kan man bare gjette seg til. Folk flest spiser mindre til lunsj enn til middag, menn spiser kanskje mer enn damer og yngre spiser ofte mer enn eldre. Her m\u00e5 man kjenne sitt publikum og tilpasse deretter, forklarer han.<\/p>\n\n\n\n

 <\/p>\n\n\n\n

Loff h\u00f8rer til p\u00e5 den store festdagen. F\u00e5 oppskriften her.<\/a><\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n
\n

Tenk buffetpsykologi<\/h2>\n\n\n\n

Sand\u00f8y-Seiness presiserer at i et selskap med mange gjester, s\u00e5 vil gjestene mest sannsynlig utfylle hverandre.<\/p>\n\n\n\n

\u2013 Det er alltid s\u00e5nn at noen spiser mer enn andre. Det er ogs\u00e5 viktig \u00e5 tenke buffetpsykologi n\u00e5r man skal planlegge festmat \u2013 det m\u00e5 se ut som om det er rikelig. Mistenker gjestene at det er for lite mat, selv om det i utgangspunktet er nok, kan enkelte f\u00e5 panikk og forsyne seg med ekstra mye. Det resulterer ofte i at mat til overs p\u00e5 tallerkenen kastes, mens de siste som forsyner seg ikke f\u00e5r nok, forteller Sand\u00f8y-Seiness.<\/p>\n\n\n\n

En klassisk roastbiff er alltid en vinner p\u00e5 koldtbordet. Oppskriften f\u00e5r du her.<\/a><\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n
\n

Mengdeberegning til festmat<\/h2>\n\n\n\n

Det er vanlig \u00e5 beregne rundt 500-600 gram mat per person inkludert tilbeh\u00f8r, og da b\u00f8r cirka halvparten v\u00e6re fisk eller kj\u00f8tt.
\u2013 Selv liker jeg ekstra mye gr\u00f8nnsaker og smakfulle salater. Et godt r\u00e5d er \u00e5 finne frem til retter som kan lages dagen i forveien. Da beh\u00f8ver man kun \u00e5 dandere maten p\u00e5 selve festdagen, tipser cateringsjefen.<\/p>\n\n\n\n

 <\/p>\n\n\n\n

Lurer du p\u00e5 hvilke retter du kan lage i forveien? Her finner du 5 koldtbordretter du kan lage p\u00e5 forh\u00e5nd.<\/a><\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

S\u00e5 mye mat trenger du til koldtbordet<\/h2>\n\n\n\n
\n

Roastbiff, 60 g per porsjon<\/p>\n\n\n\n

Svinestek, 60 g per porsjon<\/p>\n\n\n\n

Karbonade med l\u00f8k, 1 stk per porsjon<\/p>\n\n\n\n

Spekemat, 60 g per porsjon<\/p>\n\n\n\n

R\u00f8kt laks, 60 g per porsjon<\/p>\n\n\n\n

Egger\u00f8re, 1 egg per porsjon<\/p>\n\n\n\n

Gr\u00f8nn salat, 40 g per porsjon<\/p>\n\n\n\n

Pastasalat, 40 g per porsjon<\/p>\n\n\n\n

Potetsalat, 40 g per porsjon<\/p>\n\n\n\n

Waldorfsalat, 40 g per porsjon<\/p>\n\n\n\n

Dressing, 10 g per porsjon<\/p>\n\n\n\n

Loff, 3 skiver per porsjon<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n
\n

S\u00e5 mye mat trenger du til tapasen:<\/h2>\n\n\n\n

Kj\u00f8ttboller, 60 g per porsjon<\/p>\n\n\n\n

Kylling satay, 60 g per porsjon<\/p>\n\n\n\n

Kyllingvinger, 3 stk per porsjon<\/p>\n\n\n\n

Laksesashimi, 60 g per porsjon<\/p>\n\n\n\n

Chorizo, 60 g per porsjon<\/p>\n\n\n\n

Wrap med r\u00f8kt laks, 1 per porsjon<\/p>\n\n\n\n

Gr\u00f8nn salat, 40 g per porsjon<\/p>\n\n\n\n

Tomatsalat, 40 g per porsjon<\/p>\n\n\n\n

Saltbakte sm\u00e5poteter, 40 g per porsjon<\/p>\n\n\n\n

Dadler med bacon, 40 g per porsjon<\/p>\n\n\n\n

Aioli, 10 g per porsjon<\/p>\n\n\n\n

Pr\u00f8v saftige og luftige italienske ostebomber til tapasbordet<\/a>.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t

\n\t\t\t
\n\t\t\t\t\n\n
\n

Tips:<\/h2>\n\n\n\n

1. For \u00e5 unng\u00e5 matsvinn kan det v\u00e6re lurt \u00e5 ikke dekke p\u00e5 de aller st\u00f8rste tallerkenene man har, men g\u00e5 for noen mindre. Det er slik store hotellkjeder og restauranter har klart \u00e5 redusere mengden matavfall.<\/em><\/p>\n\n\n\n

 <\/p>\n\n\n\n

2. Er man usikker p\u00e5 hvor mye gjestene spiser, kan man lage en ekstra stor porsjon av \u00e9n eller to retter som kan fryses ned i porsjoner om de ikke blir spist opp. B\u00e5de karbonader, kj\u00f8ttboller og chorizo er enkelt \u00e5 fryse ned i etterkant.<\/em><\/p>\n\n\n\n

 <\/p>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t

\n\t\t\t
\n\t\t\t\t\n\n

Relatert innhold<\/h2>\n\n\n
\n
\n
\"Roastbiff<\/figure>\n\n
\n\t

5 retter til koldtbordet du kan lage p\u00e5 forh\u00e5nd<\/h2>\n\t

N\u00e5r du arrangerer en fest for mange er koldtbord et ypperlig alternativ, for da kan alle finne noe de liker.…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n\n

\n
\"Biff<\/figure>\n\n
\n\t

Slik steker du en perfekt biff<\/h2>\n\t

Synes du det er vanskelig \u00e5 f\u00e5 til en perfekt stekt biff? Innovasjonskokk i Mills, Erik Egtvedt, gir deg triksene…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n\n

\n
\"Marokkansk<\/figure>\n\n
\n\t

Slik steker du lammel\u00e5r<\/h2>\n\t

God tid og et steketermometer er de to viktigste ingrediensene n\u00e5r du skal i gang med steking av lammel\u00e5r. Her…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n\n

\n
\"Gulrotkake<\/figure>\n\n
\n\t

Slik fryser du kaker<\/h2>\n\t

Har du rester etter den store festdagen, eller har du ikke tid til \u00e5 lage kakene den dagen de faktisk…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n\n

\n
\"Popcornkake<\/figure>\n\n
\n\t

Festkaker<\/h2>\n\t

Enten du skal bake til konfirmasjoner, d\u00e5p eller sommerfester, s\u00e5 finnes det en kake som passer! Her har vi samlet…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"

St\u00e5r hjemmelaget koldtbord eller tapas p\u00e5 menyen til den store festdagen? \u00c5 beregne hvor mye mat man trenger til mange…<\/p>\n","protected":false},"author":3,"featured_media":1369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[89,92],"tags":[],"class_list":["post-1368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-melange","category-middagstips"],"yoast_head":"\nSlik beregner du mat til mange | Tips fra Melange<\/title>\n<meta name=\"description\" content=\"Her gir kokk, Eivind Sand\u00f8y-Seiness, noen enkle tips s\u00e5nn at gjestene kan g\u00e5 mette og forn\u00f8yde hjem uten at du sitter igjen mye rester.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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