to think larger quantities take longer to cook?

[MyNameIsKenAdams]

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?

Hmm, it'll take longer to bring a larger amount of something to boil, but from that point, the actual cooking should take the same time, no matter the quantity... I think....

Spag bol should never take 20 mins

You are right btw!

Well no, mine takes a while, which is why im cooking I started at 2.30.

If you're cooking in a conventional oven then quantities are irrelevant. Cooking in a microwave is affected by quantity. If you're cooking in a pan on the hob then larger quantities in the same size pan would take slightly longer. But I'm tending to agree with your DM.

Its an Aga

The cooking time should be the same with rice, once it's come to the boil. But in an oven a larger lump of something will take longer because the heat has further to go to reach the middle.

The preps longer. My bolagnaise for 4 takes 3 hours..

Loveis Most things in an oven are quantity dependent...meat, cakes...

I agree about things on the hob though, if it's a sauce that needs to boil then it will take longer to get there but once it's there it will be the same time.

A decent spag bol would take a couple of hours in my kitchen. The ragu needs that long, or it will taste all grainy and the flavour will be one dimensional.

Three hours!?

Do you make your own spagetti?

the sauce should simmer slowly for at least 3-4 hours for the flavour to properly develop.. perfect if done all day in a slow cooker.. mince cooked in 20 minutes is tasteless and the sauce is bland

It's needs at least a few hours for the ragu to cook and the meat to break down. Otherwise it's its mince meat in tomato sauce. Mine all the meat is tender and becomes part of he sauce.

My cousin works in an Italian restaurant and says they star the bolignaise sauce in the morning and doors open at 6pm, so 8/9 hrs min

Bet they can spell Bolognese properly too...

What spag bol recipe only takes 20 minutes?!

Late to the party with my response again I see

Seriously though, I'm intrigued as to how it's physically possible to do a spag bol in 20 mins...

I could do it in 20 mins

If I'd already cooked the bolognese the night before. An hour min of simmering in this house.

But 20 mins of attention at either end, I could see - so 20 mins to fry stuff off, actually scrap that, chopping, frying off veg, browning mince, and then bringing to the boil would take more than 20 mins for me. And then 20 mins to cook pasta and serve several hours later...

I'd have thought just bring the stuff to the boil for 15 people would take that long. I have horrid memories of cooking for 12-15 in village halls, on ancient gas rings, with blunt knifes, and it taking forever!

Rice takes 20 minutes from boiling no matter the quantity.

Spag bol takes the same to cook despite quantity. It will take you longer to chop the veg, and a few more minutes to reach simmering point but that is all. I cook for a minimum of 1 hour, ideally 1.5 but longer never hurts.

Roasting things, however does take longer for a bigger item, so a joint of meat or a chicken will take longer for a bigger one.

However, it will take an hour to roast 2 potatoes or 40 potatoes or 1 potato. Common sense.

Dolmio- yuck!

A 4lb joint of beef will be quicker than a 40lb of beef.

WIBU To ask can all ye 4 hour simmer girls post your recipes? Please

You cook rice for 20 mins?! Do you mean brown rice?

12 mins for rice

Agree long simmering for bolognese also chilli

No, I don't cook rice for 20 minutes, don't even know exactly how long it takes as I just go by testing, 20 minutes was just for the purpose of the example.

Spag bol for 20 minutes. You people cant cook.