to think larger quantities take longer to cook?

(38 Posts)

Debate with DMum. Apparently spag bol for 15 takes 20mins, based on the fact that spag bol for four takes 20mins.

I tried explaining that a much greater quantity of something will take longer.

We had the same debated last night. Apparently because "rice takes 20mins" 2kilo of rice will also onpy take 20mins.

I am right, yes?

ethelb Thu 20-Feb-14 07:56:43

Spag bol for 20 minutes. You people cant cook.

cosikitty Thu 20-Feb-14 08:02:46

I don't have a set recipe for bolognese, it a chuck it in whatever I fancyish method. Usually

1 pack of extra lean steak mince and 1-2 diced onions depending on size and 2/3 cloves garlig crushed. I fry this off with a small anount of oil intil mince browned.

Then I add black pepper- lots! and a couple of thins of chopped tomatoes. While this is coming to the boil I chop up a small carton of mushrooms. I also add some veg if we have any in the fridge- finely chopped carrot/courgette/peppers/aubergine/etc Parsley/basil or something if we have any left over or hanging around, or maybe a sprinkle of mixed herbs if I fancy. I sometimes season with a little salt, or sometimes add a beef oxo bube. Then I simmer for ages over a low heat with the lid on. I might also need an extra tin of tomatoes if I 've chucked in extra veg or I might whizz up old tomatoes from the fridge which are going soft.

WhoWasThatMaskedWoman Thu 20-Feb-14 08:07:01

Spag Bol for 4 wouldn't take noticeably longer than for 2, but once you're scaling up to quants for 15 then it'll take a looooong time for it to come to the simmer, and to brown all the meat, and the veg prep will take ages if you don't Magimix it (even if you do, the peeling will still take longer).

Not that noticeable in the context of a proper 2 hour cook, but will at least double the time of a quick and dirty 20 minute job.

Which reminds me of my all time pet hate, the cook-from-scratch fascists who say "why on earth would you buy a jar of pasta sauce, when it only takes seconds to chop an onion and open a can of tomatoes?". Because Loyd Grossman's stuff has been actually cooked, and is, if not delicious, edible, unlike the crunchy warmed-up onions and tomatoes that taste mostly of their tin that you're suggesting. And breathe.

Artandco Thu 20-Feb-14 08:50:06

But a 3 hrs doesn't mean 3 hrs cooking. Takes 20 mins for me to chop/ soften veg/ town mince etc, then once tomatoes etc added its not like its me staring at it for 3 hrs, it's just lid on an occasional stir. I usually make triple quantities anyway so I can freeze and not have to make again for a while

Jolleigh Thu 20-Feb-14 09:34:25

Crunchy onions and tomatoes that taste mostly of their tin? You're definitely not cooking them enough...precisely why a bolognese needs more than 20 minutes.

(prepares to get pelted with tomatoes)

QueenStromba Thu 20-Feb-14 11:26:27

When I do bolognaise I make about 20 portions and simmer it for about 6 hours - how else do you get the red wine to reduce?

CrystalQueen Thu 20-Feb-14 11:31:40

This is not the thread I needed to read today as I am cooking spag bol for 30 at the weekend. It's going to be more at the crunchy onions and tomato end of the spectrum.

Suzannewithaplan Thu 20-Feb-14 11:38:32

A larger quantity will take longer but the relationship between food volume and cooking time won't be linear.

Ie double the volume won't take double the time, that may be the reason for the confusion.

Suzannewithaplan Thu 20-Feb-14 11:43:18

Re boiling, a larger amount of food will take longer to reach boiling point and will require more heat energy to simmer (at any given temperature) than a smaller amount.

Broadly speaking it is more efficient in terms of time and energy required to cook larger amounts of food.

2rebecca Thu 20-Feb-14 11:44:46

I agree that once food is up to temp it should take the same time to cook if a casserole or stuff on hob. Microwaved stuff takes longer the more you have and bigger cakes take longer to get heated through. After 20 min I'd only just have finished frying the onions and browning the mince, I usually simmer it for at least an hour.For the first 30 min I'm frying things and adding things. Spag bol isn't a quick meal, neither is a chilli. I do a carbonara if I want something quick.

Nocomet Thu 20-Feb-14 12:00:50

Spag Bol needs to bubble for at least an hour.

It's way way nicest if it gets 30-40 minutes then a night in the fridge (cold lean-to here in winter) and 30 minutes reheat.

3hrs very general bubble if you have a always on Agra would be pretty good too.

its the getting it up to temp part that takes the time though.... so I agree with OP.

although my bolognese is always cooked for about 4 hours and then left overnight and the reheated the next day. Always tastes better reheated I find.

Nocomet grin xpost

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