Recipe Problems

Many recipes have flaws, either in the quantities or types of ingredients or in the cooking procedures. When the item is made in small quantities, these flaws may not be noticeable, or the cook may almost unconsciously or automatically make adjustments during production. When the recipe is multiplied, however, the flaws may suddenly become apparent and the product quality lower. The only solution here is to carefully test recipes and to have a good understanding of basic cooking principles.