SC - Scaling up recipes?

[Brian L. Rygg or Laura Barbee-Rygg]

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
>
============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>
============================================================================
>

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================