I'm new to cooking and am slowly aquiring cookware, recently I purchased
a 5qt dutch oven. I did this because it seems to be a reccomend size.
That and I've always wanted one.

Can I cook a recipe that calls for a 2qt pot in a 5qt pot without
trouble? What adjustments would need to be made?
Should I pick up a 2qt pot too?

I know this sounds a little silly, but I'm really new to cooking for my
self......

I would like to use the pot for stews, rice (pilafs), soups, etc.

Why might a recipe call for a certain pot size? Purely for capacity?
What got me thinking about this is a Mahdur Jaffrey cookbook. "World of
the East Vegetarian Cooking"

Matthew
N.E. Ohio

On Nov 16, 5:35 pm, MatthewK > wrote:
> I'm new to cooking and am slowly aquiring cookware, recently I purchased
> a 5qt dutch oven. I did this because it seems to be a reccomend size.
> That and I've always wanted one.
>
> Can I cook a recipe that calls for a 2qt pot in a 5qt pot without
> trouble? What adjustments would need to be made?
> Should I pick up a 2qt pot too?

The 5 qt will be fine for 2 qt dishes; no adjustments needed. You
might get a 2 qt pot if you were going to make a 1 qt or less recipe -
that would be spread rather thin in a 5 qt pot.
>

>
> I would like to use the pot for stews, rice (pilafs), soups, etc.

It will be fine

>
> Why might a recipe call for a certain pot size? Purely for capacity?

Got it in one. The size might be more important for, say, a pie, or
loaf of bread, or a cassarole. For soup, stew, rice, braise, etc. a
larger pot than you need will be fine.

> What got me thinking about this is a Mahdur Jaffrey cookbook. "World of
> the East Vegetarian Cooking"

If she has a recipe for sadha bindi (okra), please send it. Thanks

>
> Matthew
> N.E. Ohio

MatthewK > wrote:

> Can I cook a recipe that calls for a 2qt pot in a 5qt pot without
> trouble? What adjustments would need to be made?

In general, the 5qt pot should be fine for about 90% or more
of the recpies calling for a 2qt pot. There will be a larger
surface area in the 5qt, so reduction via evaporation/boiling
will be a little quicker in the larger pan. Anything that wants
liquid to cover some other ingredient might not work out, but
usually it's not critical. For example, boiling potatoes usually
you want everything covered and that might take more water in
the 5qt than in the 2qt, but it won't change the end result because
the water generally isn't used in the end result.

> Should I pick up a 2qt pot too?

Eventually. I find it easier to make small amounts of pasta
or soups in a smaller pan.

> I would like to use the pot for stews, rice (pilafs), soups, etc.

For this sort of thing, you probably want the 5qt more often than
the 2qt anyway.

Bill Ranck
Blacksburg, Va.

"Louis Cohen" > wrote in
oups.com:


>
> If she has a recipe for sadha bindi (okra), please send it. Thanks
>

Thank you both for the replies. I see no okra recipe with that name.

Matthew

"MatthewK" > wrote in message
. 125.201...
>> Why might a recipe call for a certain pot size? Purely for capacity?
> What got me thinking about this is a Mahdur Jaffrey cookbook. "World of
> the East Vegetarian Cooking"
>
> Matthew
> N.E. Ohio


Check out if you can at the library her 'World of Vegetarian Cooking' also -
big book. I have many of her books, and this one is about the most
versatile giving receipes from many countries, as well.
Happy cooking,
Dee