Sorry for weird wording, not a native speaker.
I keep hearing that for example when making twice the amount of a meal as given in the recipe, I should be careful with proportionally scaling certain ingredients like salt or similar stuff. I just don’t get it, why would thats be the case?
In: 11
I’ll add that the physical dynamics of cooking/baking/roasting are highly dependent on total volume and surface area.
In theory, there should be no problem with doing this at all. The problem comes with the accuracy of very small measurements vs large measurements. What I mean is while there are 16 tablespoons in a cup, you’d be very hard pressed to measure out exactly a cup from exactly 16 tablespoons. With something like a 1/4 teaspoon of salt, when you make the small batch you likely aren’t using an actual full 1/4 teaspoon. Then, when you quadruple the batch and measure a full teaspoon, it has more salt that you would have used if you had measured four 1/4 teaspoon incrimints. Hope that makes sense!
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