Crosswords1 min ago
Nigella's Ginger Glazed Ham
3 Answers
I want to cook Nigella's recipe but I want to halve the amount of ham she's cooking. I will halve the ginger ale I'm putting in plus all the other ingredients but do I halve the simmering in pan time as well or is it a case of still taking the same amount of time to cook? I'm thinking obviously halve the time but just wanted to check. I'm also thinking, 'is this a stupid question?' (!!!).
By the way, I just want to wish all ABers a very jolly Christmas and a healthy, happy 2012 and thank you for all the help with my queries this year :)
By the way, I just want to wish all ABers a very jolly Christmas and a healthy, happy 2012 and thank you for all the help with my queries this year :)
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by scrummyyummy. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Cooking time: Use the original cooking time as a reference point for how long you should cook the altered recipe, monitoring closely for the results you are looking for. If you are baking half a recipe of cake, bread or pie, then the cooking time will be more than half-about two-thirds to three-quarters.
Pan size: Your best choice is the pan that comes closest to keeping the ingredients to the same depth as the pan originally called for. If you are halving or doubling a recipe, use a pan that has half or double the volume of the one called for in the original recipe.
If you cannot keep the pan contents to the original depth, then adjust the time, temperature and amount of liquid accordingly. When the contents are deeper for dishes that have a lot of liquid, increase the time and use a little less liquid. When they are deeper for baked goods, increase the time and lower the temperature slightly. When the contents are shallower for dishes that have a lot of liquid, shorten the cooking time and add a little more liquid. When they are shallower for baked goods, shorten the time and raise the temperature a bit.
Pan size: Your best choice is the pan that comes closest to keeping the ingredients to the same depth as the pan originally called for. If you are halving or doubling a recipe, use a pan that has half or double the volume of the one called for in the original recipe.
If you cannot keep the pan contents to the original depth, then adjust the time, temperature and amount of liquid accordingly. When the contents are deeper for dishes that have a lot of liquid, increase the time and use a little less liquid. When they are deeper for baked goods, increase the time and lower the temperature slightly. When the contents are shallower for dishes that have a lot of liquid, shorten the cooking time and add a little more liquid. When they are shallower for baked goods, shorten the time and raise the temperature a bit.
-- answer removed --
1 to 3 of 3
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.