BTW just read some of your old posts. You're a real piece of work. I
had you spot on!



Sheldon wrote:
> 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