I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this ...
A question I asked on the stats Q/A has a comment that reads, [...] to make 8 times the amount of food a recipe describes you don't just octuple all the ingredients mentioned (eg. salt)". Some ...
The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH ...