When you change the size of a recipe,you must often change the equipment, too.This change often means that the recipe does not work in the same way. Cooks must be able to use their judgment to anticipate these problems and to modify their procedures to avoid them.The example just given,of cooking a large batch of soup in a steam kettle or in a tilting skillet, is among the kinds of problems that can arise when you change cooking utensils.
Other problems can arise because of mixers or other processing equipment. For example, if you break down a salad dressing recipe to make only a small quantity, you might find there is so little liquid in the mixing machine that the beaters don't blend the ingredients properly.
Or you might have a recipe for a muffin batter that you usually make in small quantities and mix the batter by hand.When you increase the recipe greatly, you find you have too much to do by hand.Therefore,you use a mixer but keep the mixing time the same. Because the mixer does the job so efficiently,you overmix the batter and end up with poor-quality muffins.
Many mixing and stirring jobs can be done only by hand.This is easy with small quantities but difficult with large batches.The result is often an inferior product. On the other hand, some handmade products are better if they are done in large batches. It is hard, for example, to make a very small batch of puff pastry because the dough cannot be rolled and folded properly.
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