I should have mentioned, nb, you are correct about leaveners!!!! They
are the only exception. Yeast, BP, etc. those can cause problems if
scaled up.





chef john wrote:



> dedicated to my new friend NotBob...
>
> The basic scaling formula for any recipe is as follows:
>
> 2 simple steps
>
> Step 1.
> If you take the "New Yield" (how many portions you now desire) and
> DIVIDE by the "Original Yield" (how many portions the current recipe
> yields) you will get what's called the "Scaling Factor"
>
>
> example: New Yield of 24 divided by Org. Yield of 4 = Scaling Factor
> of 6
>
>
> Step 2.
> Scaling Factor X the Orginal Ingredient Amount = New Amount Needed!
>
>
> example: Scaling Factor of 6 X 1/2 pound flour = 3 pounds needed
> for new recipe
>
>
> This works for reducing also: 4 N.Y. divided by 8 O.Y. = Scaling
> Factor
> of .5 etc.
>
>
> Hope this helps....
>
>
> Now as far as a scaling spices...I think that's a complete myth!!!!
>
>
> Here is my proof:
>
> I've had chefs tell me, "be careful, the recipe
> scaled up 4 times now calls for 4 Tbls of hot pepper, but dont put
> that much in,it will get too spicy."
>
>
> WHAT!???!!??!? If I made that recipe in 4 single batches and added
>
> 1 tbl of pepper as called for in each bowl, I would have 4 perfectly
> seasoned bowls of whatever.
>
>
> Now If I took those 4 bowls and mixed them together into one big batch,
>
> are you telling me it would get "hotter?" No, it would be the same as
> the 4 small batches! See how this makes no sense. Spices scale up like
> every other ingredient. This is a classic
> kitchen math myth!!