Halving cassoulet recipe cooking time
I have a recipe for cassoulet which takes 45mins plus 30 mins extra when you put the beans in. How long would it take when recipe is halved?
Best Answer
As several comments have said already: halving a recipe generally doesn't affect the cooking time very much. Depending on the recipe you may have to keep an eye to ensure that the increased surface area (relative to volume) doesn't cause it to evaporate too quickly or develop too much crust, but for the most part the time it takes to make something hot and allow chemical reactions to occur is about the same regardless of volume.
You're probably thinking of larger things like roasts and whole birds, where there is a minutes-per-pound estimate in cooking. That's a matter of radius, where you're just trying to get the thing to heat all the way through. Even there, minutes-per-pound is not a very good estimate.
For a casserole, braise, etc., it will reach temperature fairly quickly, and you're waiting for chemical reactions to occur (collagen gelatinizing, starches breaking down). That's the category your cassoulet fits in.
Pictures about "Halving cassoulet recipe cooking time"
How long does it take to cook cassoulet?
Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard.Should cassoulet be soupy?
While a cassoulet is closer to a stew than a classic American casserole, the dish shouldn't actually be "soupy." Instead, you're looking for a texture that's somewhere between soupy and dry -- without too much liquid -- that can be eaten with a fork.How do you thicken cassoulet?
In a small bowl combine the bread crumbs and diced garlic. Sprinkle it evenly over the stew. Bake for 1 hour and 15 minutes, periodically pressing the bread crumbs into the stew which will help thicken it. Place the stew underneath the broiler to slightly brown the top crumbs and remove from oven.What is the difference between a casserole and a cassoulet?
The main difference between cassoulet and casserole is that cassoulet is a French stew made with meat and beans while the casserole is a type of dish that is cooked slowly in an oven. Both words, cassoulet and casserole are types of dishes that got the name after the traditional cooking vessel, the casserole.How To Make a Cassoulet step by step | French Cooking academy visit south of France
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Nicole Michalou, Nicole Michalou, Nicole Michalou