I dont understand why salt would be a problem when scaled. If 1 tsp.
of salt is perfect for 1 pint of soup, why isnt 4 tsp perfect for 4
pints? It would be exactly the same as I've already covered. Never
will understand that one.


notbob wrote:
> On 2006-08-31, chef john > wrote:
> > 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.
>
> I attended a govt cooking school many years ago. We used a chef
> training cookbook. Most recipes were written for 50 to 100 servings.
> The baking section had the exact formula for scaling leaveners (and I
> think, salt), no matter how much the recipe was scaled up or down. I
> don't recall the name, but I'm pretty sure the book originated from
> the Waldorf Astoria Hotel in NYC. I've been trying to locate copy for
> years.
>
> nb