I’m currently making Kenji’s chicken parm with accompanying red sauce. The recipe makes 2 quarts of sauce but the chicken parm only required 1 quart so that’s what I made. I simply cut all the ingredients in half.
It’s been in there for an hour and the recipe calls for 5 more hours. Should I do the 5 full hours or do only 2 more hours and cut the cook time in half since I’m making half the amount of sauce. Thanks in advance.
Recipe: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe
by Throwaway74729265
2 Comments
No.
Yes and no. Cooking the sauce longer intensifies the flavor, but that’s ot saying cooking it for an hour doesn’t give it *any* flavor. So you’ll be fine using the sauce now. It’ll be an 85/100 instead of a 95/100