SC - Scaling up recipes?

[Bonne of Traquair]

>
>4. things like onions, apples and leeks tend not to multiply up properly in
>my experience. Much of this is probably because the recipes says "one
>onion". How big? With leeks, how much of the green part? How big of pieces
>the apples get chopped into will vary the volume quite a bit.

Aaah!  the size of the apple bits!  Of course, that would account for some 
of the problem as well.  At home, I cut them quite small by the second or 
third test tart. Matchstick sized.  With no egg and no flour, the apples had 
to be really small, so that when I "brey hem well" a lot of juice was 
released and the pie filling cooked down like applesauce, with the sugars 
from the dried fruits "binding" it.  The larger the apple pieces, the more 
likely the pie slice was to fall apart all over the table.  At the feast, my 
assistants chopped them in marble sized pieces and I used a miniblender to 
"bray" some of it down to enough liquid to get the consistency I wanted 
overall so that the pie would slice and pretty much stay in one piece 
between pan and plate.

must make a note on the recipe page: When I say cut small, by golly, I mean 
teeny-weeny!

Judging from the pastries the next morning, making up the apple filling in 
advance, so that the juices come out while it all sits might not be a bad 
way of dealing with it.

Bonne


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