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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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07-22-2009, 09:13 PM | #1 |
Knows what a fatty is.
Join Date: 09-25-07
Location: Nashville, TN
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multiplying recipes
does anyone ever have a problem multiplying recipes for more servings? any help or tips are appreciated.
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Stumps Elite 8 BGE - LG Weber Kettle SS Gasser www.ulikabbq.com www.ulikafoodblog.com |
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07-22-2009, 09:15 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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There are a variety of recipe programs that will do that for you. I use a program called Now You're Cooking.
http://www.ffts.com/
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-22-2009, 11:59 PM | #3 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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one rule of thumb is you decrease your spices as your volume increases.
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07-23-2009, 05:55 AM | #4 |
On the road to being a farker
Join Date: 07-18-09
Location: Brunswick, Ohio
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careful when multiplying. I had a problem with a BBQ sauce I made a while ago. I went from 2 gallon batch (the original recipe i wrote) and we multiplied it to make 100 gallons commercial batch. The flavor totally changed!! We had to play with it quite a bit before we could get it right. You may not be multiplying that amount but the changes in the flavor may happen. Now I have been able to multiply one of my Hot Sauces without any major problems as well. I guess it depends on the recipe.
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07-23-2009, 08:08 AM | #5 |
Knows what a fatty is.
Join Date: 09-25-07
Location: Nashville, TN
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thanks for the help
__________________
Stumps Elite 8 BGE - LG Weber Kettle SS Gasser www.ulikabbq.com www.ulikafoodblog.com |
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