How can mass produced products like Salsa taste the same every time when the vegetables they contain have so many variables?
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A lot of people here are discussing how working in large batches averages out the fluctuations caused by variation in the fresh ingredients.
That’s true, but there’s another factor, too. A good friend of mine spent a few years at a job where he’d take samples of the product and adjust the recipe with seasonings, so if one batch needed a little more garlic powder, say, he’d add it. Well, actually he’d write down an order someone else to add a certain amount. Apparently the adjustments were often in increments like you might buy at Costco, because the batches were so large. 😀
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