wrote:
> I need to scale up my rub & sauce amount but, I am seeking advice from
> my fellow brothers and sisters on AFB *who have done this before*.

Kevin posted some good tips, Rob. Some things do not scale in direct
proportion to the original recipe..... sugars, salt and leavening agents for
example. It took a lot of time and experimentation to from creating the
typical two quarts of my sauce recipes, to producing twenty gallon batches.
I was surprised at how different the various ingredients scaled up from the
original.

There are some recipe software that do offer scaling as part of their
packages, but I haven't used them so I can't comment.

BTW, a cordless power drill, with one of them looooong paint-stirring
attachements, make quick work of mixing large quantities of sauce. :-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On Tue, 15 Feb 2005 10:03:07 -0800, "Dave Bugg" >
wrote:

>There are some recipe software that do offer scaling as part of their
>packages, but I haven't used them so I can't comment.

I would guess that the scaling function in consumer-grade software
like Master Cook is just a mathematical scaling. Can't imagine that it
would be able to do the kind of intelligent scaling that we're talking
about here.

--
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Kevin S. Wilson wrote:

> I would guess that the scaling function in consumer-grade software
> like Master Cook is just a mathematical scaling. Can't imagine that it
> would be able to do the kind of intelligent scaling that we're talking
> about here.

You're probably right. I wouldn't trust them to do anything other than do an
initial conversion.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Dave Bugg wrote:
> Kevin S. Wilson wrote:
>
> > I would guess that the scaling function in consumer-grade software
> > like Master Cook is just a mathematical scaling. Can't imagine that
it
> > would be able to do the kind of intelligent scaling that we're
talking
> > about here.
>
> You're probably right. I wouldn't trust them to do anything other
than do an
> initial conversion.
>
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/

Dave & Kev-
Thanks... this (of course) is the reason I posted to AFB.
I'm trying to scale with as little waste a possible.

I want to scale up to 1 gal sauce and 1 lb rub.
Right now my rub yields ~ 8 oz.

Generally speaking, Dave...
Does something like sugar scale the same as a spice or ketchup?
I have no need (yet) for 20 gals of sauce - WOW! I had no clue a
resturant goes through that much!

Rob

wrote:

> Generally speaking, Dave...
> Does something like sugar scale the same as a spice or ketchup?
> I have no need (yet) for 20 gals of sauce - WOW! I had no clue a
> resturant goes through that much!


Good question, but a hard one to answer, Rob. White sugar was not so
problematic -- it scaled fairly easy measure to measure. It was the brown
sugar that was frustrating. I ended up using a scale to determine just how
much of a 25 pound bag was needed.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On 15 Feb 2005 11:01:03 -0800, "
> wrote:

>I want to scale up to 1 gal sauce and 1 lb rub.
>Right now my rub yields ~ 8 oz.

I have always found that doubleing is pretty safe (for personal recipe
amounts like yours... not sure with already scaled up amounts for
commercial cooking). After that you might have to look to cooking
science books.

Clay
--
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My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2004

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth

"Dave Bugg" > wrote:
> wrote:
> > I need to scale up my rub & sauce amount but, I am seeking advice from
> > my fellow brothers and sisters on AFB *who have done this before*.
>
> Kevin posted some good tips, Rob. Some things do not scale in direct
> proportion to the original recipe..... sugars, salt and leavening agents
> for example. It took a lot of time and experimentation to from creating
> the typical two quarts of my sauce recipes, to producing twenty gallon
> batches. I was surprised at how different the various ingredients scaled
> up from the original.
>
> There are some recipe software that do offer scaling as part of their
> packages, but I haven't used them so I can't comment.
>
> BTW, a cordless power drill, with one of them looooong paint-stirring
> attachements, make quick work of mixing large quantities of sauce. :-)

Is that approved by the Health Dept? ;-D

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote:

> Is that approved by the Health Dept? ;-D

Nope. But Norm Abrams loves it :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On 15 Feb 2005 05:57:28 -0800, "
> wrote:

>I need to scale up my rub & sauce amount but, I am seeking advice from
>my fellow brothers and sisters on AFB *who have done this before*.
>
>I want to make one larger batch at one time rather than several smaller
>batches. I'd rather not "try it and see" risking a waste of
>ingredients.
>
>The majority of advice I googled indicates it would be accurate to
>simply double the ingredients and that recipes are not infintely
>scalable.
>
>
>
>Rob

The best way to do this is to convert your recipe to volume weights.
www.theingedientstore.com is a good site for spices.
Bruce