Something I’ve wondered for awhile, as I like to cook big batches of meals and have left overs. If you double or triple or even quadruple a recipe, is there a rule of thumb about adjusting cooking times? Do cooking times need to be adjusted? Seems to me that I generally end up cooking large batches longer than the recipe calls for when I make larger batches, and I end up figuring it out by trial and error.
For instance, I’m going to make this recipe tonight, but I want to double it. Any advice? It looks pretty good, and I’d hate to ruin it.
When simmering or boiling in liquid the only extra time needed is to get the entire batch up to termperature in the first place, in theory. However, on the same burner, and in the same sized pot, the transfer of hear is slower and additional time is needed. In that recipe, You need to cook the meat initially a little bit longer to get it cooked. Since you’re not browning, it should only add 2-3 minutes, and more stirring may be needed. After adding the additional ingredients, the time is based on reducing the liquids, so there you’ll have to just wait for the time it takes. You don’t want to increase the temperature and toughen the meat. The entire batch is actually cooking at a lower temperature because of the volume of the batch. The food at the top of the pot will be cooler than at the bottom where the heat source is, so you need to stir more often. So initially it will probably take 2-3 more minutes of boiling to get all the contents up to temperature, and then you’ll have to watch the simmering for when the liquid is sufficiently reduced. Based on the size and shape of the pot this might take 1-2 minutes longer, or possibly twice as long, or more.
Sounds good. Hope it turns out well. Enjoy.
ETA: Your goal is to reduce the liquid, and cook the meat until tender, so there’s no fixed cooking time for any volume anyway.
Another note: If you use pork butt or shoulder, slice it up across the grain or you’ll have something very stringy in the end.
Just bought the shoulder this AM. Thanks for the advice. But the thing is, it’s a big round piece of meat, and I suspect I’ll have to cut it both directions to get small enough pieces… no?
I may chicken out on this one and just make the recipe in the amount called for, since it’s the first time. And it might have to wait until Monday-- just got the call to play golf later this afternoon, and tomorrow it’s supposed to be pretty hot around here (maybe not the best time to cook this dish).
But it’s still something I’ve wondered about when making larger batches, and it’s getting to be stew time of the year again, despite the mini-heat wave we’re having this weekend.
Yeah, this IMHO, this would work better in 3/4" cubes than strips. Personally I’d use some loin end pork chops or roast for the meat to use this method . Flavorful, but more likely to come out tender with a short cooking time.
I’d be more likely to throw a butt or shoulder in a slow cooker or 350 oven with the other ingredients and let it take it’s time cooking.
You’re on the West Coast right? We’re having unusually nice weather around here too.
Yes, in NorCal. I already bought the shoulder, so I’m going to go ahead and use it.
I don’t think I’ve ever made a recipe that had so little seasoning in it. I’m using canned chiles as I’m too lazy to buy them and roast them fresh. Not that it’s all that hard to do, but I just don’t feel like doing it.