A home cook seeking advice on scaling up a slow-cooked lamb recipe for two bone-in lamb legs in a large Le Creuset pot has raised questions about adjusting ingredient quantities. The original recipe calls for 1500ml of white wine, but the user expresses concern that doubling it may result in an excessive liquid volume. Cooking enthusiasts are weighing in with tips on modifying the recipe to ensure proper balance and flavor while accommodating the larger batch.
Hey everyone. I'm looking to use this lamb recipe: https://www.alisoneroman.com/recipes/slow-cooked-lamb/ I'm planning on cooking two bone in lamb legs at once in a large le cruset goose pot. My question is would I just straight up double the recipe? I'm worried that adding 1500ml of white wine will be way too much. Any help would be greatly appreciated!! submitted by /u/JamesMcdoogle1 [link] [comments]
