This is most often a problem when you are expanding small recipes, such as when you want to take a consumer recipe for four portions and adapt it to a high-volume operation such as a large cafeteria. Many such recipes use volume measures for both solids and liquids.As we explained earlier, volume measurement of solids is inaccurate. Of course, small inaccuracies can become large ones when a recipe is multiplied.There-fore, it is important to be cautious and to test carefully when you are converting a recipe that uses volume measures for solid ingredients.
This problem is largely avoided when all solids are measured by weight. But such items as spices and seasonings may be too small to be measured accurately by weight. For this reason, it is usually a good idea to cut back on spices and salt in a converted recipe. You can always add more if you taste the product and decide it needs more seasoning.
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