Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Curry addict bob on February 17, 2016, 12:49 PM
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Scaling up
I have never done any scaling up and I fancy scaling this butter chicken recipe up x5 or maybe x10. Can anyone pass any opinion on how to do this ? Do you simply times each ingredient by 5 or 10 ?
Here is the recipe I'm attempting to do :
I've been making this for a couple of years but only the single recipe
CAB
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I think most feel it's much better to do it in multiples of two. Double the quantities of everything to get a double portion. Do this twice for 4, 3 times for 6, etc.
I think going any larger than a double portion, doesn't work proportionally, and won't get as good results. You won't get enough heat from a home cooker to cook things properly/BIR method for large portions.
That's what I do, anway. :)
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It's not something I would attempt, so I can't advise you.
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Yes I've always had the feeling it won't work in larger quantities
Maybe it's wise to stick to single portions! But will try what meggeth suggest first
CAB
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How about when restaurants have a buffet night?
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Or how about Bob ("976bar"), making this dish for the masses at Royal Holloway (http://www.curry-recipes.co.uk/curry/index.php/topic,12388.msg100322.html#msg100322) ?
** Phil.
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I often make a large pan of a curry on the bone stew type curry
And it seems to turn out very good but probably not with this recipe
CAB.
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Or how about Bob ("976bar"), making this dish for the masses at Royal Holloway (http://www.curry-recipes.co.uk/curry/index.php/topic,12388.msg100322.html#msg100322) ?
** Phil.
Well would you believe it that's the way to do it
CAB.
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A rule of thumb for doubling recipes is-
Meat/Chicken/Veg x2
Liquid x2
Spices x 1.5
Salt x1.5
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A rule of thumb for doubling recipes is-
Meat/Chicken/Veg x2
Liquid x2
Spices x 1.5
Salt x1.5
Thanks Andy this gives me something to go on
Unless I get 4 frying pans on the go LOL.
CAB.
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How about when restaurants have a buffet night?
In a place I use, they do double portions maximum, in a pan then top up the bain marie for buffets.
For catering they scale up in big pots, which tastes different from the buffet versions
ELW
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In a place I use, they do double portions maximum, in a pan then top up the bain marie for buffets.
For catering they scale up in big pots, which tastes different from the buffet versions
Exactly.
For best results...at home...maximum double portions cooked at once (full heat on highest burner) and just double the single ingredient quantity. Repeat until you have enough.