Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?):
Can I safely double the cooking time? (In this case, it's a split pea soup, dried split peas - used 2 lbs instead of 1, and doubled everything else)
On a side note, the pot I picked is somewhat undersized for a double batch, as it turns out. The broth is nearly to the lip of the pot. Other than making sure it doesn't boil over during the simmer phase, is this a bad thing?
Kara, you shouldn't need to adjust the cooking time at all. If the recipe says to bring to a simmer and then cook for 45 minutes, it will probably take longer to come to a simmer, but once it is there, you can leave it for 45 minutes.
The best recipes (in my opinion) will give you a time as a guideline, but the real instruction will be some target like "until 160 degrees" or "until peas begin to break down". If your recipe has that, you can look for those cues at roughly the same time the recipe suggests.
edit: I forgot to mention the pot size issue. It shouldn't be a problem. The two issues you could encounter would be:
The former you're aware of already; the latter issue is that the soup at the top of the pot could be a bit colder than lower down. The two solutions are:
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving the soup a different texture? Why do Chefs seem to prefer the split pea over the whole pea?
I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The problem is that when I thaw them, the noodles seem to get overcooked (they were "just-right") when the batch was fresh. I thaw the soup in a pot on the stove. I don't cook it exceptionally high, just hot enough to melt and warm the soup. Is there a better way to do it, so that the noodles (and to a lesser extent, the beans) won't get mushy when cooking to thaw?
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure to soak the peas overnight before cooking them. But the soup has been simmering for over an hour now (very low flame, partially covered, other veggies in the soup for the later 40 minutes) and they don't seem close to dissolving. Did I do something wrong? How can I fix the soup? And how can I avoid this in the future?
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the point that it's barely liquid anymore. In Ham and Pea Soup with Whole Dried Peas, there's a passing comment that split peas break apart more to thicken soup. Is there any way of reducing this effect or simply predicting the amount of thickening that will happen? No matter how much liquid I add to the original soup, I can't seem to store the leftovers without getting a porridge-like texture.
Salut! Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone. Now, the soup is so meaty it is quite overwhelming- at room temperature the liquid turns into jelly. I tried adding a few glugs of lemon juice but that doesn't seem to have helped. Does anyone have any suggestions?
Today while simmering split peas with a good meaty ham bone, the whole works smell so bitter. I'm wondering why. I love pea soup but haven't made it very often. In the end it did taste fine but had a really bad smell like it was going to taste bitter. I added the onions carrots celery and garlic a bit later. I did have to use salt and that helped. Used 10c of water. It ended up fine... my husband had 3 bowls! I just thought it smelled off.
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, using lots of flour to keep things from sticking. It was a bit thick, but I chalk that up to inexperience. On my second batch I made slightly more dough and split it into four balls before rolling each one out. The first two I rolled out almost right away, cut and shaped the pasta, and threw on a plate with some flour until I got around to cooking it. I left the last two balls of dough sitting
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called... my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice and dark red) 4-6 chicken bouillon cubes Water Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point
So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I hoped it would cook down enough for the water to cover it, and it did cook down a little bit, but there is still a teeny bit above the water. I took a picture of it: http://img16.imageshack.us/img16/2629/img0053qm.jpg Should I be ok with that? Maybe cook it a bit longer? I'd hate to throw it out but heck I don't want Salmonella.