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nafex - [NAFEX] why not double recipes?

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  • From: Scott Smith <scott@cs.jhu.edu>
  • To: nafex@lists.ibiblio.org
  • Subject: [NAFEX] why not double recipes?
  • Date: Mon, 8 Sep 2008 18:31:08 -0400

Most aspects of recipes can be scaled up or down, but there are some steps which may not scale. In jam recipes what cannot be scaled is how much you are cooking down in a given sized pot. If you put twice as much in the same pot it will evaporate at half the rate and will likely overcook. The rate of evaporation is based on the surface area, i.e. the size of the pan, not how much is in it. When I make jam, I never have more than one inch thick being cooked down. Either I add pans on the stove, or do it in batches so that it is under 1".

Scott




  • [NAFEX] why not double recipes?, Scott Smith, 09/08/2008

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