It' s all about the food, but ask anyone in the industry there is a technique to creating a recipe which can be used on a variety of menus for mass production. So can you tweak a recipe to fit the high standards needed in volume cooking?
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Wednesday, January 20, 2010
When you take an ordinary recipe and you extend it to a higher volume you need to be wary on the amounts used. So do not assume if a recipe for example calls for 1 tablespoon of oil that you would just double that ingredient. There is a unique method to expansion and it really does come down to that ole adage there is a "science to cooking". The final product will be compromised if you do not follow some important guidelines when you are translating your recipes into high volume. In my next article I will outline some of those rules and tips when it comes to recipe conversions.
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