SC - Ansteorran King's College

[Michael F. Gunter]

Just a thought here...  My experience has been that Raoghnailt is correct.
For a good "scientific" explanation, refer to the Cube/square law of
volume vs surface area.  

On Mon, 21 Jun 1999, Brian L. Rygg or Laura Barbee-Rygg wrote:

> What I'm saying is that the sauce/basting fluid is enough for one chicken
> but you don't need to multiply it by the number of chickens.
> 
> I have cooked 80 lb. of cut-up chicken in 4-5 batches of sauce with no
> appreciable difference.  Too much sauce in the pan boils the chicken instead
> of roasting it.
> 
> Raoghnailt
> Stan Wyrm, Artemisia
> rygbee at montana.com
> ----- Original Message -----
> From: <LrdRas at aol.com>
> To: <sca-cooks at Ansteorra.ORG>
> Sent: Monday, June 21, 1999 8:18 p.m.
> Subject: Re: SC - Scaling up recipes?
> 
> 
> > In a message dated 6/21/99 2:48:23 PM Eastern Daylight Time,
> > rygbee at montana.com writes:
> >
> > << The above sauce is enough for one chicken. >>
> >
> > So what your saying is that if you make this recipe in 2 different pots
> > exactly the same and serve it from the individual pots you will have
> enough
> > sauce in each pot for each chicken BUT that if you combine the 2 pots you
> > will have more sauce than you need?
> >
> > Ras
> >
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> >
> >
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