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UPSCALING RECIPES

post #1 of 4
Thread Starter 

HI< I HAVE A SALSA RECIPE THAT I WOULD LIKE TO MAKE IN A LARGE AMOUNT, HAVE BEEN TOLD THAT IT IS NOT AS SIMPLE AS MULTIPLYING THE INGREDIENTS, ANY SUGGESTIONS????

THANKS

post #2 of 4

YOU DO KNOW THAT ALL CAPS IS EQUIVALENT TO SHOUTING, right?

Salsa... I cannot think of an easier recipe to scale.

But.

There is always the exception to a rule.

Would you mind posting the recipe in question?

Makes it way easier to visualize.

 

mimi

post #3 of 4

When increasing the recipe just watch your salt.

It usually doesn't take x8 salt for a x8 recipe.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #4 of 4

Jim,

 

Does that apply to most "seasonings"?

Quote:
Originally Posted by Just Jim View Post

When increasing the recipe just watch your salt.

It usually doesn't take x8 salt for a x8 recipe.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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