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is that even true?
here is my understanding of how the oven works: it has a thermostat. when the temp falls below the preset level, the oven "lights the fire," so to speak. I presume that most ovens are two-state; that is, they are either on (fire is heating the oven) or off (fire is not heating the oven, temp is theoretically held even, though of course you are losing heat to the food and also to the outside environment). There isn't a "halfway on" or "hold temp" state.
Larger things take longer because the heat has to "soak in" to the middle to fully cook the center, but multiples of equal size, while requiring more heat, will just mean that the oven is "on" for more of the same time period?
Anyways, not trying to start a nit-picky e-fight - just trying to learn more. Obviously you are the expert, not me... but I like to understand not only what happens but why it happens - so that I can expand beyond just having a point fact, rather understanding the concept more deeply.
Edit: as Fang66 points out, what's more important than the quantity is how much that quantity resembles a single larger mass rather than individual ones.
Another issue with the amount of food in an oven is that the total moisture in the oven doesn't affect the dry bulb (thermostat) temperature, but it does affect the wet bulb temperature of the oven, and since food cooks at the wet bulb temperature, it can make a significant difference.
So let's say I'm using a recipe for a 6 pound pork shoulder for two five pound shoulders instead. Is there a prescribed increase in time that I should apply? Or do I just need to keep checking it with a thermometer? I'll be doing this tomorrow, so any answer tonight will be appreciated.
No, because every oven is different in size, ventilation etc. It's one of the reasons that recipes telling you to "roast for an hour" work for some people but not everybody. Just keep checking.
i think the "loaded to the brim" part is your problem.
To brown the meat it needs to be about 300 degrees on the outer layer. When it is moist, it can't get above 212. With that information you can solve your problem. Also, 30 thighs? Party?
Well, clearly, but I'm attempting to experiment on how to cut down on the amount of loads I need to cook in the oven to make the amount of chicken that I need.
4 days of eating + freeze the rest. I eat about 1lb a day.
Actually, I don't think I follow. Remember, as you continually point out, I'm not that bright.