So I have a big crowd to feed on Sunday and I was looking around at chicken tinga recipes. Im wanting to do about 10 pounds of meat. Im thinking to use this recipe ( https://pitbarrelcooker.com/blogs/food/chicken-tinga ) but it (and a lot of other tinga recipes have you reduce the cooking liquid by about half, which I would imagine would take a long time (for example, one recipe for 3 pounds of meat uses 5 cups of liquid and then reduces that by half. It would take all day to reduce 15 cups of liquid by half!)
One thought I did have was to do the reducing in the oven instead of the stovetop. It would still take a while, but I can just set it and forget it rather than having something steaming up my kitchen for two hours. Anybody have any thoughts on if that might work and how I can calculate timing?
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