How do I work out steaming times?
January 23, 2013 2:04 AM Subscribe
Scaling a steamed pudding recipe up or down: how do I work out the adjusted cooking time?
Response by poster: Probably the latter - and the question isn't for a specific recipe at the moment. I'd like to have an idea so I can plan timings.
I'm guessing the variance in time depends more on the distance to the part of the pudding furthest from the surface, rather than the volume/weight.
posted by monkey closet at 8:00 AM on January 23, 2013
I'm guessing the variance in time depends more on the distance to the part of the pudding furthest from the surface, rather than the volume/weight.
posted by monkey closet at 8:00 AM on January 23, 2013
Best answer: Yes, I think you're probably right - spread some cake batter super thin on a sheet pan and it'll bake in 6 or 7 minutes, but the same amount in an 8" round cake pan it'll take 25, so surface area to volume ratio certainly plays a part. My general rule for timing things if I haven't had a chance to test them is to guess, and then add 20-30 minutes to allow for things taking longer or for final sauce making or resting or what have you. As long as you're not making a souffle, your pudding should survive a delay.
posted by hungrybruno at 8:40 AM on January 23, 2013
posted by hungrybruno at 8:40 AM on January 23, 2013
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posted by hungrybruno at 7:16 AM on January 23, 2013