I’m making a curried butternut squash recipe tonight. I’ve made it several times before but it always is gone way too soon, as in it lasts about a day before we’re scraping the bottom of the pot. So, I doubled the batch and now am cooking it in my stock pot as opposed to my dutch oven. Anyway, I’m wondering that since the squash is dense and the liquid is also doubled should I double the cook time?
Once the contents of the pot come to a boil, it will cook in the normal time.
NO!! that only applies to foods cooked in the microwave. I don’t know why we need to double the cooking time there either for making 2 rather than one, but it works that way.
NO, you do not double the cooking time which is timed after the soup comes to a boil and you turn it down to simmer.
References :
Once the contents of the pot come to a boil, it will cook in the normal time.
References :
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