SC - Scaling up recipes?

[Brian L. Rygg or Laura Barbee-Rygg]

I respectfully disagree with you Ras.

We have a Stan Wyrm chicken recipe (see below) that uses about 2½ C. of
sauce for one chicken.  If you enlarged the sauce recipe proportionately,
you have way too much sauce.

By the way, this makes great tourney food by cooking chicken whole in a
roasting bag and then Ziplock-bagging it for the cooler.  Great cold.

Stan Wyrm Chicken

1½ C. orange juice
1¼  C. soy sauce
1 T. dark corn syrup (or honey)
½ ts dry mustard pwdr.
1 ts. garlic pwdr.
¼ ts. cinnamon
2 ts. cornstarch
½ ts. gr. ginger
(Adjust spices for taste)

 The above sauce is enough for one chicken.   Cook cut-up chicken in one
layer in large pan.  Pour sauce over chicken and bake uncovered at 325 for
approx. 1 hr. 10 min., basting every 10 min.

For larger amounts -- Do Not multiply sauce by amount of poultry -- I
tripled this recipe for approx 30 lbs. of chicken.

- ----- Original Message -----
From: <LrdRas at aol.com>
To: <sca-cooks at Ansteorra.ORG>
Sent: Monday, June 21, 1999 5:04 a.m.
Subject: Re: SC - Scaling up recipes?


> In a message dated 6/21/99 5:27:53 AM Eastern Daylight Time,
acrouss at gte.net
> writes:
>
> << >onions never multiply up right,....<snip>....... -->fats and liquids
> never multiply up right either......<snip>..........
.....<snip>.......spices
> and other flavorings rarely multiply up right. >>
>
> This has not been the experience of myself, Adamantius or many other cooks
on
> the list. If a recipe makes enough for 5 then it can be safely doubled to
> make enough for 10. All the recipes I ever used at SCA feasts have always
> been prepared successfully by scaling up exactly without any negative
> results.
>
> The only recipes which cannot be scaled up exactly are those used in
baking.
>
> Ras
>
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