If you triple a soup or stew recipe, do you need to sauté the aromatics (onions, garlic, spices) longer at the beginning to handle the larger volume, or is it more about using a larger pot and possibly doing them in batches? How do you ensure flavor develops well in a bigger batch?

Question

Tripling a soup recipe? Learn how to properly sauté the aromatics for a larger volume to ensure you develop a deep and balanced flavor base.

Answer 1

When tripling a soup or stew recipe, you generally don't need to sauté the aromatics for significantly longer, but using a larger pot and potentially sautéing in batches is crucial for even cooking and flavor development.

Detailed Explanation:

When you increase a recipe, the volume of ingredients increases proportionally, but the cooking time for individual components doesn't necessarily triple. The primary goal of sautéing aromatics is to release their flavors and soften them. Overcrowding the pot hinders this process because it lowers the temperature and steams the aromatics instead of sautéing them.

Here's a breakdown of how to handle aromatics when scaling up:

1. Use a Larger Pot: Ensure you have a pot large enough to accommodate all the ingredients without overcrowding. Overcrowding leads to uneven cooking and inhibits browning.

2. Sauté in Batches (If Necessary): If your pot is still somewhat crowded even with a larger size, sauté the aromatics in two or three batches. This ensures each batch gets proper heat and develops its flavor fully.

3. Maintain Heat: Keep the heat consistent. Don't lower the heat just because you have more ingredients. You might need to adjust it slightly upwards, but monitor closely to prevent burning.

4. Deglaze (If Applicable): If your recipe involves deglazing the pot after sautéing, ensure you use enough liquid to scrape up all the flavorful browned bits from the bottom.

5. Adjust Seasoning: Remember to taste and adjust the seasoning throughout the cooking process. A larger batch will require more salt, pepper, and other spices. Add gradually and taste frequently.

Pro Tip:

Don't add all the liquid at once. Adding liquid gradually allows the flavors to meld better and prevents the soup or stew from becoming diluted. Add about half the liquid initially, let it simmer for a while, then add the rest.