SC - potential problem foods

[marilyn traber]

Rousseaua at aol.com wrote:

> IHi all from Anne-Marie
>
> re: overspicing, Caitlin suggests its a matter of not cooking things
> long
> enough to blend the flavors..,
>
> could be. It is my experience that it is more likely a mistake in the
> conversion of the recipe.
>
> We test recipes in small batches, ie 6-8 servings, and then bulk them
> up for
> 160 or so at the banquet. Often, spices don't multiply out correctly.
> As a
> general rule, I suggest that people start with 1/2 the bulked out
> amount, let
> it cook for a bit then adjust as needed. I, as kitchen head, am always
> the
> final word on when something is spiced correctly.

Isnt that the truth! I made  a nice spices cider, szed for 1 gallon f
cider, my husband wanted to brew a wassail cyser using the recipe, he
made a 5 gal batch, it ended up with 2 tbsp cloves, I swear, you could
taste nothing but clove!

margali

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