by ped » Thu Nov 28, 2013 7:14 pm
Has anyone had the experience of scaling up a recipe and finding that an ingredient starts to overwhelm the overall flavour of the original recipe, is it just a case of testing/tasting until the balance is found or is there some sort of rule of thumb that one can use?Just as an example, I like the hint of cloves in some recipes but I'm pretty sure that if I added the equal proportion to a scaled up version the cloves would be far too much, or am I wrong?