Some people make the mistake of thinking that if you double a recipe, you must also double the cooking time.That this is an error can be shown by a simple example.As-sume that it takes 15 minutes to cook a steak in a broiler. If you put two steaks in the broiler, it still takes 15 minutes to cook them,not 30 minutes.

If all other things are equal, cooking times stay the same when a recipe is converted. Problems arise, however, because all other things are not always equal. For example, a large pot of liquid takes longer to bring to a boil than a small pot.Therefore, the total cooking time is longer.

On the other hand, a big kettle of vegetable soup that you are making ahead for tomorrow's lunch takes longer to cool than a small pot. Meanwhile, the vegetables continue to cook in the retained heat during the cooling. In order to avoid overcooking, you may need to undercook the large batch slightly.

In cases where the cooking time must be increased, you sometimes might find that you have to increase the amount of herbs and spices.This is because the flavors are volatile (see p. 79), and more flavor is lost because of the increased cooking time. (Another answer to this problem is to add the spices later.)

Changing recipe sizes can affect not only cooking times but also mixing times.The best way to avoid this problem is to rely not on printed cooking and mixing times but on your own judgment and skills to tell you when a product is properly cooked or properly blended.

Continue reading here: Recipe Problems

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