And also cooking for 20 persons is incredibly hard, the spices and seasoning got exponentially higher as portion size increases, and cook time is wildly different than cooking for 4 persons. People these day just doesn’t have the time to master these skill.
I do occasionally cook for larger groups, and you need entirely different techniques. At home, you don’t need to account for the time the water spends between 70 and 100 degrees because that’s a minute at most. When you’ve got a hundred liters of water, that suddenly becomes very relevant. If you set your timer for 10 of actual boiling, your pasta will resemble porridge.
Also, I don’t personally own cooking gear to make food for 20+ people.
Excellent point. Due to our highly processed food today many people have food allergies and food restrictions. In our family alone there are red dye allergies, nut allergies, gluten allergies and those who avoid high glycemic food.
Water contain(of the ingredient), size of cooking pot, that kind of thing. Of course it won’t be big difference, you just have to adjust accordingly, sometime more sometime less. “exponentially” isn’t a good way to put it but you get the idea. It depend on the thing you cook.
And also cooking for 20 persons is incredibly hard, the spices and seasoning got exponentially higher as portion size increases, and cook time is wildly different than cooking for 4 persons. People these day just doesn’t have the time to master these skill.
I do occasionally cook for larger groups, and you need entirely different techniques. At home, you don’t need to account for the time the water spends between 70 and 100 degrees because that’s a minute at most. When you’ve got a hundred liters of water, that suddenly becomes very relevant. If you set your timer for 10 of actual boiling, your pasta will resemble porridge.
Also, I don’t personally own cooking gear to make food for 20+ people.
Excellent point. Due to our highly processed food today many people have food allergies and food restrictions. In our family alone there are red dye allergies, nut allergies, gluten allergies and those who avoid high glycemic food.
Why do spices scale exponentially?
Yeah, I don’t think that’s right. You follow the recipe and just adjust for portion numbers, the spices don’t scale any differently than that.
Yeah they scale very explicitly in a nx line
I want it to taste my way and that’s too much spice
Water contain(of the ingredient), size of cooking pot, that kind of thing. Of course it won’t be big difference, you just have to adjust accordingly, sometime more sometime less. “exponentially” isn’t a good way to put it but you get the idea. It depend on the thing you cook.