Topic: Another Book

[Peripatetic Phil]

Slightly off topic chaps and descending into a game of ping pong

Agreed.  Perhaps Moderator George would be kind enough to move the sub-thread into a new thread of its own, or perhaps merge it with the 6-year-old thread cited earlier.

** Phil (who far prefers the older 21-point game to this modern 11-point nonsense).

[DalPuri]

Here's a couple of interesting websites on scaling up within recipes.

http://cooking.stackexchange.com/questions/9458/is-there-any-truth-to-the-idea-that-you-shouldnt-multiply-seasonings-when-multi

http://kitchenscience.sci-toys.com/scaling

Although what CA says may be true, Its perhaps wiser to err on the side of caution and increase if necessary.
Most people wont be thinking of surface to volume ratios and have a  20 inch wide catering cauldron to hand.
 

Can you imagine someone cooking 10 or more portions of your CTM  in a 5 or 6 ltr(9" base) tall stockpot Cory?  ;D
Because i think thats what most people would use. Then wonder why its so OTT.
It might not be the right way to go about scaling up but its going to be a lot safer for amateur curry cooks
to cut back a little on spicing.

Frank. 

[DalPuri]

Maybe the best thing to use for 10 portions or more would be a large paella pan outdoors? 

[Cory Ander]

** Phil (who far prefers the older 21-point game to this modern 11-point nonsense).

Blah; you'd lose either way! 

[Cory Ander]

Although what CA says may be true, Its perhaps wiser to err on the side of caution and increase if necessary

Increase what, DP?

Can you imagine someone cooking 10 or more portions of your CTM  in a 5 or 6 ltr(9" base) tall stockpot Cory?  ;D

Huh?  I do that all the time!  And I multiply ALL of the ingredients accordingly.  And, as I said, provided your pan and heat source are up to it, that should (scientifically and logically) be the case.

However, if our cooking conditions are not up to it, then we will start making all sorts of spurious adjustments to compensate!

And what you don't need is some mystical, religious, or illogical response getting in the way of scientific and logical reason (which is the exact opposite of what Phil was trying to suggest with his Galileo reference)

[Cory Ander]

Perhaps Moderator George would be kind enough to move the sub-thread into a new thread of its own, or perhaps merge it with the 6-year-old thread cited earlier

But George promised to remove spam, only, didn't he!  :

PS:  I'm off to watch The Voice, it's more scientific and interesting! 

PPS:  This forum seems very slow again, and that's also p*ssing me off! 

[DalPuri]

Increase what, DP?

spices and seasonings

[Cory Ander]

Adverts.... :

But what about onions, garlic, ginger, curry base, water, stock, whatever?  :-X

[DalPuri]

Adverts.... :

But what about onions, garlic, ginger, curry base, water, stock, whatever?  :-X

Ok, and/or any/all of the above  but i thought this was only about spicing?
It's not that hard to adjust things as you cook.
Imagination and Inventiveness 

p.s. Had a feeling you'd be back in the ads 

[Malc.]

please name me just ONE area of cooking where you would not double the ingredients if you were making twice the amount (with some sort of scientific, not religious or mystical, rationale)?

Stew?
Casserole?

Funny that you should ask this CA, as up to this point I was siding with the 'double the ingredients' camp. However, a little while back last year I made a casserole choosing to double the ingredients only to find that the doubled quantity of herbs I had used, which in this case was Rosemary & Thyme, over powered the dish. I had no explanation for this and remained completely confused. Since then, I am careful only to add in a little more of the herbs if I increase the quantity of main ingredients such as meat, veg, cooking liquor, etc.

This also happened to me when I made a chilli con carne following my own recipe for 2 people. I simply doubled the ingredients to make enough for 4, only to find that it was much hotter than usual.

I still can not explain why this is but it does seem plausible that strong herbs and spices may actually carry their flavours alot further despite having been effectively diluted.