Trying to learn how to double+ my sauce recipes
As a starting point, I would scale the recipe in the same proportions. If you double the recipe, you double everything. That’s your starting point.
1) I would use weight to scale up a recipe.
2) Also, for sugar and corn syrup, you don’t have to add it all at Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude