[Sca-cooks] spicing

[Bill Fisher]

On Wed, 9 Feb 2005 12:18:24 -0500, Jadwiga Zajaczkowa / Jenne Heise
<jenne at fiedlerfamily.net> wrote:
> > There are some weird rumors going around for cooking in quantity, starting
> > with the one about reducing your spice proportions when you're cooking large
> > batches of stuff- don't these people ever TASTE what they're making?
> 
> Sometimes, you do need to reduce spice proportions, depending on what
> you are cooking. I know some excellent cooks who are quite good at
> redacting, but need to redact to explicit measurements, and feel
> uncomfortable with redacting on the fly or changing things on the fly. I
> don't think that makes them worse cooks. There are special situations
> where spicing can be a PITA because you need to spice at the beginning
> and can't change the spices afterward, but at the beginning you can't
> always tell how its going to blend.
> 
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "Information wants to be a Socialist... not a Communist or a
> Republican." - Karen Schneider


There are simple things like salt and black pepper that when you multiply
them, take over your food.  Unless the recipe states a ration of spices,
ie this much mace to this much nutmeg, to this much salt, I spice on the
fly and taste while I am cooking.  

I also tend to refer back to the period documentation while I am cooking 
and my redactions tend to be a loose compliations of ingredients and 
the order and how they are combined.

Cadoc
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