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How to cook large amounts?


Darian

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First of all, my meal prep is failing because everything got eaten before it got cool, because the food is so good. So thanks for the deliciousness I never knew before whole30!

Secondly, even with 4 pans of veggies roasting, it seems like I should get more yield - after the veggies cook down, they all fit in ONE pan! I put it all on the pan in a single layer with no space between, so what gives!?! Can I just put pile them up in the pans, and maybe let it cook for longer? The vegetables in question are green beans, carrots, and brussel sprouts.

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I can't really help with your first question because I didn't really understand it. Maybe it's because you're eating everything before you put it away? Real food is tasty, so I don't blame you.

 

As for your second question, with roasting, I find that if I crowd the pan, none of my veggies get that roasted/toasted effect and they all just get kind of soggy/half cooked or burned/hard/dry because I've had to leave them in much longer than anticipated or because I tried to rush things and jacked up the cooking temperature. Keep doing what you're doing - most veggies do shrink once roasted because the water content is no longer there, but they taste oh-so-good. It's a lot of work though, so I alternate between sautéing and steaming when I'm taking a break from roasting.

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