chef john wrote:
>
> 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!!

Those real chefs are correct, you are wrong. Because in your
description you're not cooking with hot pepper, you've only added it to
the already cooked dish, big, BIG difference. Many spices do not
season linearly (in fact most don't), hot pepper is one... mustard
another, ginger as well... horseradish (herb) too... many others will
become stronger the longer they're cooked or allowed to set. And many
(especially herbs) will become weaker, but some will strengthen. An
experienced food prep person will use a light hand with seasoning and
taste as they go, then check for reseasoning at the end.

Always beware of those who on usenet assume a title of chef/cook (any
title actually), in almost all cases they are not what they claim to
be... you, johnny boy, don't even qualify for burger flipper
apprentice... you're a fraud and I will prove it, just keep posting.

Sheldon