Topic: Scaling up advise please

[Curry addict bob]

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

[meggeth]

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. 

[Sverige]

It's not something I would attempt, so I can't advise you.

[Curry addict bob]

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

[DalPuri]

How about when restaurants have a buffet night?

[Peripatetic Phil]

Or how about Bob ("976bar"), making this dish for the masses at Royal Holloway ?
** Phil.

[Curry addict bob]

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.

[Curry addict bob]

Or how about Bob ("976bar"), making this dish for the masses at Royal Holloway ?
** Phil.

Well would you believe it that's the way to do it

CAB.

[Madrasandy]

A rule of thumb for doubling recipes is-

Meat/Chicken/Veg x2
Liquid x2
Spices x 1.5
Salt x1.5

[Curry addict bob]

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.