How is it possible for them not to be? Doesn’t the size make it so that low temperatures can’t reach the inside within a reasonable amount of time, and high ones burn the outside while the inside is still raw?
Not really. Low temp cooking/baking.
Then doesn’t it take far too long?
Perhaps. But you get “bigger portions”. And everything is relative.
I’m not an expert chef but you need to be more specific.
the policy of guiness ( however you spell it) is that all food records must be edible and eaten. no food could be thrown away
People eat it. But does that mean it doesn’t taste bad?
You concerned the worlds largest challah wasnt edible? the world largest burrito? bowl of clam chowder? please speel it out for those of us not quick on the uptake.
Are you talking about the Challah? I think most things can be cooked/baked properly if done right.
And if you meant challah, it is braided and long so I’d assume it’s not that hard to get the inside baked. You’d probably need to lower the temperature or even shut the oven heat completely intermittently to prevent the crust from becoming burnt while the inside stays “doughy”. Maybe not easy for a novice, but possible with the right oven and expertise.
Let’s just say Mammele would get it right for sure.
Unlike Mammele, I thought you were worried about the Leviasan…
And that would depend on whether it’s going to be used to make the world’s largest gefilte fish or the world’s largest sushi roll.
I don’t know how they did it but a Challah can be baked in a conveyor belt oven. For ridiculously large items, they are often assembled after baking.
According to the 1977 Guiness Book of Records, the world’s largest food item is a stuffed camel.