"DavidJ01" > wrote in
news:1GWRc.276886$Oq2.148677@attbi_s52:

> I'm at a web site looking at liquid & dry measurement conversions
> because I want to increase a recipe of Sloppy Joes that makes 5 or 6
> sandwich's, to a recipee that maybe makes 50 sandwich's. However,
> theres a cautionary note on the page that says it's generally not a
> good idea to scale a recipe up or down more than 3 or 4 times. I
> assume that's referring to what I want to do? What's the reasoning as
> to why I shouldn't change the recipe to increase it 10 or 15 fold?
> Other than needing the proper cooking equipment of course.
>
> Thanks,
>
> David...
>
>
>

IMHO, the critical areas are those of seasonings and ingredients that
govern consistency. With Sloppy Joes I would watch the quantities of
salt and othe seasonings, as well as amounts of whatever liquids are
called for; e.g., catsup. As recipes scale up you generally need less of
the seasonings and liquids, as the seasonings can be too intense and
liquids may not reduce enough in cooking.

That said, it's an entirely different matter when it comes to baking, as
baking is essentially chemistry. Proven ratios for large scale
production should be observed.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.