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Old 05-05-2007, 12:38 PM   #11
Michael Cook's Avatar
Join Date: Mar 2007
Posts: 77
Next time instead of bailing on your friends bring beer or wine if you mess up the food. Everyone makes mistakes, it's how we deal with them that matters.

More of what does not work will not work.
I'm not a chef but my smilie is!
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Old 05-06-2007, 06:00 PM   #12
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Location: Raton,NM, USA
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I also learned the hard way,no matter how long I baked the Au Gratin the potatoes would not cook even though recipe called for raw potatoes. I also had to figure that cooking potatoes ahead and now my gratins turn out great.In fact you can make it ahead and just heat it back up when you are ready.

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Old 05-07-2007, 02:48 AM   #13
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Originally Posted by JanRMc
...Duh! Is there some easy way to figure how long to cook something that is maybe 4-5 times quantity than what you normally cook?...
as far as baking goes, you can generally cook things about the same time as usual by using a larger pan so that the depth of what's being cooked is the same as usual. if you don't have a large enough pan to do so, try using two pans or more. while you don't want to be moving cakes around during baking, casseroles can be move from top to bottom rack from time to time for even cooking.
let me make sure that wine's ok before i use it.
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Old 05-07-2007, 10:14 AM   #14
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Location: SE Pennsylvania
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the issue here is thickness...as you increase it, so does the cooking time. But if you made this shallow in a big roasting pan or sheet cake pan, it would cook in close to the same amount of time as your smaller amount did. I have had to add an extra hour cooking to an au gratin when using a lasagna pan.
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Old 05-07-2007, 12:54 PM   #15
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Join Date: Apr 2007
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Thank you for your suggestions. I've also purchased a potluck cooking book which should help in the future, also.!!!

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